These light and tasty appetizers are perfect for any get together and are great served warm or room temperature. They’re also a great way to use up left over fajita filling, not that there are ever leftovers on fajita night. This recipe is for a chicken fajita bite but they ‘d also be great as steak or a vegetarian version. We’ve served them up with a bit of fresh Pico, lettuce, and sour cream but adding your favorite salsa and guacamole would make them even better.
This fajita recipe is great for filling in these appetizers as well as fajitas and grilled chicken served with rice and veggies. Ideally, the meat is better if you use this as a marinade (especially if grilling) but if you’re making fajitas it will still be filled with great flavor.
Meat & Marinade
• 1 pound chicken breast (pounded and cut into thin strips)
• 1 Tbs soy sauce
• juice of 1 large fresh lime (or a little more for extra flavor)
• 1 Tbs olive oil
• 2 tsp cumin
• 1 tsp lemon pepper
• ½ Tbs dried cilantro
• course ground sea salt, pepper, and garlic salt to taste
• 1 Tbs olive oil
• red pepper
• green pepper
Cups & Toppings
• filo cups (either premade or sheets cut into 3”x3” squares and prepared into cups)
• shredded cheese
How to make it
If time allows, combine the meat and marinade ingredients together and allow to sit for 1-2 hours. Transfer all ingredients to a large heated skillet and thoroughly cook chicken.
In a separate pan, sauté the onions and peppers in olive oil over medium to high heat.
Prepare filo cups according to package instructions. Cups should be baked before adding filling.
Remove meat and veggies from heat, transfer to cutting board and dice into bite size pieces. The filo cups are small and meant to be a 1-2 bite appetizer so you’ll want the filling to be small pieces as well.
Fill the filo cups with the chicken and veggie filling and finish off with a sprinkle of shredded cheese.
Serve at room temperature or keep in oven on “warm” until ready to eat!