Summary

Ingredients

• oil for frying
• 3 onion (s), purple, cut into boats
• 1 teaspoon sugar
• 500 g chicken fillet (s), diced
• 300 ml beer
• 2 bell peppers, red and yellow, cut into strips
• 400 g kidney beans
• 140 g corn
• 3 cloves garlic, finely chopped
• 2 teaspoons, heaped spice mix, Mexican 80;burrito81;
• 250 g kin prawns

For the dip:

• 200 g sour cream
• 200 g whipped cream
• 1 teaspoon garlic powder, granulated
• 0.5 ½ bunch parsley, fresh

Also:

• Salt and pepper
• some cayenne pepper
• 1 teaspoon, heaped paprika powder, noble sweet
• 8 tortilla (s)
• 200 g cheese, rated

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Instructions

1. Heat oil in a large pan. Fry the onions cut in boats very spicy. When they have developed a light brown, sprinkle the sugar over them and let them caramelize for a moment. Now add the diced meat and fry it too. As soon as this has developed a light color, deglaze with the beer and stir briefly. Now add the peppers cut into strips and simmer for about 10 minutes. Stir it again and again.
2. Now add the kidney beans, the corn and the chopped garlic. Season with salt, pepper, cayenne pepper (depending on the degree of spiciness), paprika powder and the Mexican spice mix Burrito and season to taste. Continue to simmer until most of the liquid has boiled away and a creamy sauce has formed. Finally, add the prawns and cook briefly.
3. Prepare the dip in a bowl by mixing the sour cream, the cream, about half a bunch of finely chopped parsley with salt, pepper, paprika powder and garlic powder.
4. The tortillas should be nice and warm (microwave or oven) to prepare the fajitas. Place a tortilla on a flat plate, spread the dip over the whole area and sprinkle some of the grated cheese evenly on top. Now put a strip of the pan`s contents in the middle so that the tortilla can still be rolled up well.