Fancy a Fajita? This Old El Paso recipe is exactly what you need

Fancy a fajita but need a bit of help?

Cooper and Kayte have challenged each other to a weekly 'Fajita Faceoff' with Old El Paso!

Each week they're set to ‘Make Some Noise’, cooking up a storm and going head-to-head to see who can make each recipe the best.

You can even vote for your favourite and could win an Old El Paso hamper of your very own to recreate one of Cooper and Kayte's recipes or even come up with something totally unique.

This week, we have two unreal Mexican recipes for you try at home, using the Old El Paso Crisply Chicken fajitas dinner kits. Crispy Chicken Fajitas:

Ingredients:

• 1 pack Old El Paso Oven Baked Crispy Chicken Fajitas Dinner Kit
• 500 g chicken breast (and /or 1 cod)
• 1 crispy lettuce
• Fresh, juicy tomatoes, chopped
• A splash of vegetable oil
• Old El Paso squeezy soured cream, chunky salsa and/or guacamole for serving

Instructions:

• Heat up the oven to 225°C, (205°C for fan assisted ovens), gas mark 7.
• Slice the chicken into thin mouth-watering strips
• Throw the chicken, 2 tbsp of vegetable oil and the Crispy Crumb Seasoning Mix into the shaker bag and shake until the chicken strips are coated in the rich spices.
• Lay the chicken strips out on a baking tray and throw them in the oven for 18 minutes until the chicken is cooked through, golden brown and crispy.
• Pierce the Soft Flour Tortillas packaging and microwave on full power for 35-40 seconds. To heat in the oven, remove the packaging, separate the tortillas and wrap them in foil. 10 minutes at 200°C (180°C for fan assisted ovens), gas mark 4 should do it. Keep them covered until ready to serve.
• Straight from the oven, lay the crispy chicken on the warm flour tortillas and add the juicy tomatoes, crunchy lettuce and your favourite Old El Paso toppings like the mild original salsa or soured cream. Then gather round, plate up and wolf them down.

Tip: Love seafood? Try Katye’s version using Cod instead. Or make a vegetarian friendly meal by substituting the chicken with cauliflower. Yum!

A look back at last week, andsome deliciously tasty Old El Paso Tortilla Pockets.

Classic Beef Tortilla Pockets

• 1 Old El Tortilla Pocket Kit
• 1 small onion, diced
• 1 tablespoon olive oil
• 500g beef mince
• 100g Cheddar cheese, grated
• 50g mixed salad leaves
• 2 avocados, peeled, stones removed, and flesh diced
• 100g cherry tomatoes, quartered
• Classic Vegetarian Tortilla Pockets

Instructions

Heat the oil in a large frying pan over medium-high heat.

Cook the onion for 3-4 minutes until soft. Add the beef and cook, stirring, for 5 minutes, until browned.

Add the seasoning mix from the kit and 150ml water.

Bring to the boil then simmer, uncovered, for 10 minutes, stirring occasionally.

Veggie Version

• 1 Old El Tortilla Pocket Kit
• 1 small onion, diced
• 1 tablespoon olive oil
• 225g mushrooms, chopped
• 100g Cheddar cheese, grated
• 50g mixed salad leaves
• 2 avocados, peeled, stones removed, and flesh diced
• 100g cherry tomatoes, quartered

Check out week 2!

Bring on the Crunchy Prawn Tacos!

Cooper and Kayte will both be whipping up delicious tacos but with different toppings.

Here's what you'll need to follow the guys and crunch on some tasty tacos.

Here's the ingredients:

• 24 large green prawns, peeled, tails intact
• 1 Stand 'N' Stuff™ Crunchy Taco Kit
• 2 tablespoons olive oil
• 1 cup baby rocket
• 4 tablespoons Old El Paso™ Thick & Chunky Salsa
• 1 lime, cut into thin wedges
• Chopped coriander, to garnish

Instructions

• Pat the prawns dry with paper towel and place in a bowl. Add the taco spice mix and toss to coat.
• Heat the oil in a large frying pan over medium-high heat. Cook the prawns, in two batches, for 3-4 minutes or until the prawns are slightly charred.
• Build Stand ‘N Stuff™ Crunchy Tacos with baby rocket, prawns, salsa and lime wedges. Garnish with coriander.

And don't forget to vote on which version you prefer, you could get your hands on that Old El Paso hamper!

Let's now recap on Week 1:

Last week our intrepid chefs are battling it out to become the boss of Smokey BBQ!

Here's what you'll need to create the Smokey BBQ Chicken and Mushroom Fajitas:

• 3 tablespoons vegetable oil
• 2 portobello mushrooms, cut into 1cm thick slices
• 1/4 teaspoon salt
• 500g chicken breast fillets, thinly sliced
• 1 garlic clove, chopped
• 1 red onion, halved and sliced
• 2 red or yellow peppers, deseeded and cut into thin strips
• 1 pack Old El Paso Smoky BBQ Fajita Kit
• 120g Old El Paso Soured Cream, for serving
• 2 tablespoons freshly chopped coriander
• Old El Paso Sliced Green Jalapeños, drained

And if you'd rather make a gluten free version, it's just a matter of picking up the Old El Paso Gluten Free Fajita Kit - Smokey BBQ.

Sit back, relax and enjoy Cooper and Kayte doing their best impression of Gordon Ramsey - or feel free to get stuck in yourself see if you can do even better!