For the final day of BM#54, under One Bite Appetizers, I have a mini version of Fajitas. Well you might question me on how these would be termed as Fajitas. I could have called them Quesadilla, somehow Fajitas stuck and I was not ready to change.
I was remembering the mini versions that were served during Vaishali's son reception that we went a year back. The starters were so many that we simply could not even taste all that was being served. I especially loved those mini fajitas. Ok now you know why I couldn't change the name. I was told it was a fajita and I wasn't ready to dispute that. Moreover we had such good time and enjoying the spread that we didn't bother much beyond clicking and eating. I searched for that picture, unfortunately couldn't get hold of that. I had clicked everything that was served as I was planning to recreate it myself.
Fajita as the definition goes, is a tortilla on which a sizzling grilled meat is served with other condiments and fillings. I just took one part of it and made coin cutlets and served with roasted broccoli and cheese. The mini tortillas were fun to cook. Since these are mini, there is no serving control, though there is portion control. In a party you won't really worry about that right. This will surely be a hit if you are planning to host a party for kids.
I enjoyed this one bite appetizers a lot and researched so much on different ideas. I wish I had time to make the rest as well. These are total hit in at regular times with kids, as they seem to love anything that's bite sized and smaller ones.
For me it works out best as well, as I need not make one dish so much and at the same time have a variety going on.
Do share your ideas on bite size snacks that will be a hit at parties.
For the Tortillas
All purpose flour - 1 cup
Cold butter - 1 tbsp
Salt to taste
For the grilled Corn Paneer Coin Cutlet.
Grilled Sweet Corns - 1 cup
Paneer - 1/2 cup
Boiled Potato - 1/4 cup
Bread Slices - 2 slices
Green Chilies - 2 medium
Red Chili flakes - 1 tsp
Salt to taste
Oil for cooking
For Roasted Broccoli
Broccoli, blanched - 3/4 cup
Salt to taste
Red chili flakes
Mozzarella Cheese for topping
How to make the Mini Fajitas
For the tortillas
Take the flour in a bowl along with salt and cold butter, rub the butter well and slowly add water to knead to a soft and stiff dough. Let it rest till you make the toppings.
For the Grilled Corn Paneer Coin Cutlet.
Smear oil over the corn cob and grill over flame until it browns.
Remove the kernels and pulse it along with bread slices to a coarse paste. Make sure the corns are not completely grounded.
Transfer to a bowl, add potato, crumbled paneer and other ingredients. Pinch out tiny balls and flatten.
Heat a nonstick pan with oil and pan roast the coin cutlets till done on both sides.
For the Broccoli,
Blanch the washed broccoli and roast it with oil and season with salt and red Chilies.
Assembling the mini fajitas
When you are ready to assemble, knead the dough again and dust well. roll out a huge disc and using a cutter of the size you prefer, pinch out individual tortillas.
Heat a pan with oil and cook the mini tortillas on both sides.
Transfer to a serving plate and spread the tomato salsa. Place pieces of roasted broccoli, coin cutlets, sprinkle some grated cheese and serve.
You could assemble everything and MW for 10 secs just before serving for the cheese to melt and the tortillas to warm up.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM