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  • 500G Chicken Thighs - cut into small chunks
  • 100g Grated cheese
  • 25g PANTORI Fajita Spice Blend
  • 200g Tinned Corn
  • 2 Red Peppers - diced
  • Corn Tortillas
  • Garlic Infused Oil
  • 2 Spring Onions - green ends only - finely sliced
  • Salt & Pepper to taste
    1. In a large frying pan over medium-high heat, heat the oil. Add the chicken thigh and cook for 5 minutes until browned all over.
    2. Add in the peppers and cook for a further 5 minutes, stirring regularly.
    3. Add in the Fajita Spice Blend along with the corn and mix thoroughly to coat all the ingredients. Cook for a further 2 minutes before removing from the heat and setting aside.
    4. Heat another frying pan over a medium-high heat, and add a tortilla (multiple if they fit) and top half of the tortilla with a heavy sprinkling of cheese and the cooked chicken, pepper & corn mixture and some spring onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 2-3 minutes per side.
    5. Serve with a wedge of lime and a simple salsa!
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