Fajita cups

I pinched this idea from a video I saw on Facebook.

I love fajitas, and always buy a boxed kit. Not the Old El Paso ones – not simply because I’m on a budget, but mostly because I can only ever find the (bloody awful) Smoky BBQ or the (completely insipid) Extra Mild.

I like my Mexican food with a bit of fire, and Tesco’s Medium serves up the perfect mix of frugality and spice. For £1.85, I was furnished with eight (rather pequeño) flour tortillas, some unexpectedly potent salsa, and a big sachet of spice mix. I wouldn’t normally advocate buying a dinner kit, but couldn’t source the necessary bits for the same price even if I could be bothered. (For the record: I couldn’t.)

Ignoring the suggestion on the box, I chopped up one solitary (albeit large) chicken breast, and added the requisite fresh produce (one onion, two peppers), then smothered the lot in oil and spice mix and baked them.

Meanwhile, I used a muffin tin and a pastry cutter to fashion four of the tortillas into 12 cups (the remaining four went in the freezer). The salsa divided rather conveniently into 12 equal teaspoons, and the cooked chicken mix provided more than enough filling for them. A final sprinkle of cheddar was all they needed.

fajita cups.gif

Served with soured cream for dipping, these were hungrily wolfed down . Think of them as a Mexican take on potato skins and you’re in the right territory. I imagine they taste particular delicious as a cold picnic item, but they weren’t around long enough to become cold so… it’s just a guess.

Prep time: 5 minutes

Cook time: 45 minutes

Makes: 12


  • 1 large chicken breast
  • 1 red onion
  • 2 bell peppers (1 x red, 1 x yellow)
  • 1 x Tesco Medium fajita kit (£1.85)
  • Grated cheddar
  • 1tbsp oil
  • Sour cream to serve (optional)


  1. Pre-heat the oven to 200C/Gas Mark 6.
  2. Chop up the chicken breast and veg as per the packet instructions, then coat in the oil and spice mix in a bowl. Give them a good mix to ensure everything is coated.
  3. Place into an oven dish and bake for 20 minutes. While they bake, use a pastry cutter to cut the tortillas into discs. If you don’t have a pastry cutter, use a large mug and a sharp knife.
  4. Stuff the tortillas into a muffin tin, then spoon salsa into the bottom of each.
  5. Once baked, allow the chicken and veg mix to cool slightly, then chop into approx 2cm chunks using a sharp knife.
  6. Spoon the contents into the cups – you’ll probably have some left over – then top with a sprinkle of grated cheese.
  7. Pop back into the oven for 20 minutes, or until golden. Allow them to cool for at least 10 minutes after they come out of the oven, as the salsa inside will be like a tiny pocket of scarlet lava. Enjoy!

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