Saturday: Chicken Fajitas served with parmasan and paprika wedges

Ingredients

• ½ teaspoon of cumin
• ¼ teaspoon of garlic
• 1 teaspoon of Chilli Powder
• 2 teaspoons of olive oil
• Pinch of salt
• 1 chopped red pepper
• 1 finely chopped onion
• 2 chopped chicken fillets
• 8 Flour tortillas

To Cook

• In a resealable bag place the cumin, chilli powder, garlic, olive oil and salt.  Mix it around a bit.
• Add in the chicken, red pepper and onion.
• Place it in the fridge to marinate for 15-20 minutes.
• Heat up a frying pan.  Add the contents of the bag to the frying pan.
• Cook until the vegetables are crisp and the chicken is cooked through.
• Wrap the tortillas in foil and warm them up in the oven.
• Wrap the meat and vegetables in the tortillas and serve them with salsa, guacamole and/or sour cream.

Parmesan and Paprika Wedges

Ingredients

• 4 potatoes
• 3 tablespoons of extra virgin olive oil
• 1 tsp of paprika
• ½ cup of parmesan
• Salt & pepper to season

To Cook

• Preheat the oven to 200 degrees Celsius.
• Cut the potatoes into wedges by cutting them lengthwise and then slicing each into 3 pieces.
• Place the potatoes, salt & pepper, paprika and extra virgin olive oil into a zip lock bag and toss until the potatoes are coated.
• Line the potatoes up on a baking tray in a hot oven.  Cook for 30-40 minutes until the potatoes are golden brown and crispy.  Sprinkle the parmesan over the potatoes and return to the oven for a final 5 minutes.