Crunchy-Topped Mexican Chicken Recipe

Step 1

Cut each chicken breast horizontally in half through the side to give two thin pieces and then toss in the spice mix.

Step 2

Heat oil in a large, oven-proof, non-stick frying pan (30cm in diameter) over a medium heat and add the chicken and cook for about 2 to 3 minutes on each side, or until golden brown.

Step 3

Remove and wipe the pan clean.

Step 4

Add puree and undrained beans to pan and bring to a boil and then return chicken to pan and simmer for about 2 to 3 minutes, or until chicken is hot and remove pan from heat.

Step 5

Sprinkle over combined chips and cheese and transfer pan to a very hot oven (220C).

Step 6

Cook for 8 minutes, or until topping is golden brown, remove from oven.

Step 7

Combine avocado and juice in a bowl and dollop over topping and sprinkle with tomatoes and coriander

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the boneless skinless chicken breasts, look for ones that are even in thickness to ensure even cooking.
When selecting the Mexican-style beans, look for ones that are canned with minimal added salt or preservatives.

Ingredient substitutions

Substitute boneless skinless chicken breasts for boneless skinless chicken thighs. The benefit of this substitution is that chicken thighs are more flavorful and juicy than chicken breasts, so the dish will have more flavor. The thinking behind this substitution is that it will make the dish more enjoyable to eat.
Substitute vegetable oil for olive oil. The benefit of this substitution is that it will make the dish healthier, as olive oil is a healthier alternative to vegetable oil. The thinking behind this substitution is that it will create a healthier dish that is still flavorful and enjoyable to eat.

Variations

Vegetarian Variation Replace the chicken with a plant-based protein of your choice, such as tofu, tempeh, or seitan. Replace the Mexican-style beans with vegetarian-style beans. Omit the fajita spice mix and replace with a combination of chili powder, cumin, garlic powder, and smoked paprika.

Serve with

Mexican Rice: This classic Mexican side dish is the perfect accompaniment to the Crunchy-Topped Mexican Chicken. The combination of the flavors of the chicken, avocado, tomatoes and coriander, with the slightly spicy Mexican Rice will make for a delicious meal.

Black Beans: This hearty black bean side dish is the perfect complement to the Mexican Rice. The beans provide a creamy texture and earthy flavor that balances out the spiciness of the Mexican Rice, and the combination of the two makes for a delicious and filling meal.

FAQ

Q: What type of chicken should I use?

A: Boneless skinless chicken breasts (fillets) should be used for this recipe.

Q: How long should I cook the chicken?

A: The chicken should be cooked for around 8-10 minutes, or until it is cooked through and the juices run clear.

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Fun facts:

Fajitas were invented in 1969 by Sonny Falcon, a Mexican-American chef in Austin, Texas. He created the dish for a party and it quickly became a local favorite.

The avocado was originally known as an “ahuacatl” in the Aztec language, which means “testicle” due to its shape. Avocados were believed to have aphrodisiac properties and were used to boost fertility.