Description
A good-looking and tasty appetizer for a dinner party buffet.
Ingredients
- FOR THE MINI CHICKEN FAJITAS:
- 1 whole Chicken Breast
- 1 teaspoon Salt
- 1 whole White Onion
- 2 Tablespoons Sunflower Oil
- 2 whole Red Peppers
- ½ pounds, 2-⅝ ounces, weight Cheese, Like Cheddar
- 3 whole Thin Pita Breads
- 10 tablespoons, 7 pinches Sour Cream
- 40 whole Finger-food Or Similar-sized Small Cups
- 40 Small Forks For Finger-food
- FOR THE GUACAMOLE SAUCE:
- 4 whole Ripe Avocados
- ¼ whole Red Onion
- ½ cloves Garlic
- 1 whole Fresh Hot Chili Pepper
- ½ whole Lemon, Juiced
- 1 pinch Salt
- 3 tablespoons, 1 teaspoon, 2-⅓ pinches Sunflower Oil
Preparation
First prepare the guacamole sauce. Cut the avocados in half. Remove the seeds and peel the avocados. Put the avocados in a blender and add the red onion, garlic, hot chili pepper, lemon juice, a pinch of salt and half of the sunflower oil. Start to blend. If you see that the ingredients do not mix well, add some more sunflower oil and continue blending. When the guacamole sauce is smooth, remove it from the blender and put it in a bowl covered with a piece of plastic wrap (press the plastic down so it adheres to the surface of the sauce—doing this will prevent oxidation). Let the guacamole stand for a couple of hours in the fridge.
Put the chicken breast in a small pot filled with cold water. Add a teaspoon of salt and boil the chicken breast for around 20-30 minutes (depending on the weight). When it is well cooked, drain it and put it aside for cooling. Once cooled, put it onto a chopping board and cut it into small cubes (1-2 cm).
Chop the white onion in thin rings. Put the rings in a pan together with the sunflower oil and brown it on the stove at low-medium heat for 4-5 minutes. Then take the pan from the stove and let the onion rings cool.
Wash the red peppers and put them on a grill in the oven at 250 F for around 20 minutes or until their skin is well roasted. Then take the peppers from the oven, let them cool, peel them, remove the core and the seeds and cut them in small squares (1-2 cm).
Grate the cheese.
Cut the pita breads in small triangles (3-4 cm) and toast them in the oven at 200 F for a few minutes until they are crispy.
Finally, assemble the Mini Chicken Fajitas. In each small finger-food cup put first one tablespoon of guacamole, then 4-5 cubes of chicken and 2-3 rings of fried onion. Top with a teaspoon of grated cheese, 1/2 teaspoon of sour cream and 3 pieces of red pepper. Garnish with one triangle of pita bread and then stick the little fork into the cup. When the Mini Chicken Fajitas are ready arrange them on a serving tray.
You can prepare all the ingredients in advance, a few hours or even the day before if you keep them in the fridge wrapped in clingfilm. Make sure to assemble the mini fajitas only at the last moment, not earlier than one hour before serving.
