Mexican Paneer Fajita

By Chef Rakesh Sethi

From Tea Time

Prep: 55 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

Tortillas filled with spicy paneer mixture, topped with salsa and cheese

Short History: Fajita is a popular Tex-Mex dish that has its origin in the ranches of South and West Texas, USA and its bordering areas with Mexico. Fajita are usually strips of beef and that is how the term Fajita is derived from the Spanish words ‘faja’ meaning ‘strip’ or ‘belt’ and ‘ita’ meaning ‘small’ or ‘little’. It was in the 1930s when the cowboys at the ranches would be given skirt steak, a long and flat piece of beef as payment for their service at the ranches. The cowboys would cook the meat over an open flame and wrap it in a tortilla. This was the ‘tacos al carbon’ that were to be later called fajitas..

What is Mexican Paneer Fajita: Originally, a Fajita is a Mexican snack made using a beef-based filling. This Mexican Paneer Fajita is a delicious, flavourful fusion snack that has marinated and grilled paneer (cottage cheese) pieces wrapped and served in wheat tortillas that are then topped off with cheese and salsa. Mexican Paneer Fajita can be a filling snack or a quick meal. It is a popular snack option around the world because of its versatility as the fillings can be made from chicken, seafood, vegetables, tofu, pork and steak too..

Top ways to prepare: You can use your regular wheat chapatis instead of store-bought tortillas for the Mexican Paneer Fajitas recipe. You can brown the onions first and then add the marinated paneer pieces to it..

Cooking Tips: Use fresh vegetables, herbs, fresh spices and dairy..

Serving Suggestion : Mexican Paneer Fajita can be had with a guacamole dip, green tomato salsa, fried beans, a cheese dip or sour cream..

Health Tips:

The Mexican Paneer Fajita is a rich source of B12, iron, phosphorus, zinc and selenium besides, the proteins and calcium from the dairy and other nutrients from the vegetables used.

Ingredients

Whole wheat tortillas 4
Processed cheese, grated as required
Filling
Cottage cheese (paneer), cut into batons 200 gms
Salt to taste
Lemon juice 1 tbsp
Red chilli flakes 1 tsp
Black pepper powder to taste
Oil 3 tbsps
Garlic, chopped 2 cloves
Medium onions, chopped 2
Medium green capsicum, chopped 1
Salsa
Medium green capsicum, sliced 1
Medium tomatoes, seeded and sliced 3
Medium onion, sliced 1
Fresh coriander leaves, chopped 1 tbsp
Jalapeno, chopped 1 tbsp
Sugar 1 pinch
Salt to taste
Black pepper powder to taste
Lemon juice 2 tsps

Methods

To make filling, take cottage cheese batons in a bowl, add salt, lemon juice, red chilli flakes, black pepper powder and 1 tbsp oil and toss well. Set aside to marinate for ½ hour.
To make salsa, take green capsicum, tomatoes, onion, coriander leaves, jalapeno, sugar, salt, black pepper powder and lemon juice in another bowl and mix well. Set aside.
To make the filling heat 2 tbsps oil in a non-stick pan, add garlic and onions and saute till they soften.
Add the cottage cheese mixture and mix and cook for 2 minutes. Add the chopped green capsicum and mix well. Cook for 2-3 minutes.
Spread out the tortillas on the worktop, place some filling in the centre of each. Top with salsa and cheese.
Keep these on individual serving plates and serve immediately.