These pies can be made ahead. Store in an airtight container in the fridge for up to two days or in the freezer for up to two months. Reheat in a 180 degree Celsius (160C fan forced oven) for 15-20 minutes or until crisp and warmed through.
INGREDIENTS
200g roast chicken, chopped.
425g can Old El Paso Mexe Beans, rinsed, drained.
60g roasted red capsicum, cut into thin strips.
2 tablespoons chopped fresh coriander.
3 green shallots, chopped.
100g grated 4 cheese melt.
485g packet Old El Paso Fajita Kit.
60ml (1/4 cup) vegetable oil.
2 tomatoes, cut into wedges.
1 avocado, cut into wedges.
Sour cream, to serve (optional).
METHOD
1. Place chicken, beans, capsicum, coriander, green shallot, half the cheese, two tablespoons mild Mexican salsa and a tablespoon of fajita spice mix in a bowl. Stir to combine. Divide mixture into eight portions.
2. Heat two tortillas in the microwave on high for 20 seconds to soften. Place a portion of chicken mixture in the centre of each tortilla. Carefully fold edges in, overlapping to enclose filling. Press down gently to seal and flatten. Place, folded side down, on a tray. Repeat with remaining tortillas and filling.
3. Heat the oil in a non-stick frying pan. Working in batches, cook the pies, seam side down for a minute and then turn and cook for a further minute or until lightly browned and crisp. Drain on paper towel.
4. Preheat the oven grill on high. Place the cooked pies on a baking tray. Top with the remaining cheese. Cook under the grill for 1-2 minutes or until the pies are golden and cheese is melted. Serve with tomato, avocado, the remaining salsa and sour cream, if you like.