Old El Paso Fajita Seasoning Mix Roasted Tomato & Pepper 30g

Table of Nutrition

Per 100 g: Energy: 1335 kJ / 316 kcal, Fat: 4.0 g, of which saturates: 0.8 g, Carbohydrate: 57.5 g, of which sugars: 25.7 g, Fibre: 6.9 g, Protein: 9.1 g, Salt: 13.55 g, * Reference intake of an average adult (8 400 kJ/ 2 000 kcal), Contains 8 portions 1/8 of pack (4g) contains:: Energy: 53 kJ / 13 kcal, Fat: 0.2 g, of which saturates: 0.0 g, Carbohydrate: 2.3 g, of which sugars: 1.0 g, Fibre: 0.3 g, Protein: 0.4 g, Salt: 0.54 g, * Reference intake of an average adult (8 400 kJ/ 2 000 kcal), Contains 8 portions %* (4g): Energy: 1 %, Fat: <1 %, of which saturates: 0 %, Carbohydrate: 1 %, of which sugars: 1 %, Fibre: -, Protein: 1 %, Salt: 9 %, * Reference intake of an average adult (8 400 kJ/ 2 000 kcal), Contains 8 portions

Maltodextrin, Sugar, Tomato Powder, Salt, Spices (Black Pepper, Cumin, Paprika (2%)) (8%), Onion Powder, Garlic Powder, Yeast Extract, Flavouring, Roasted Tomato Powder (2%), Paprika Flakes, Anti-Caking Agent (Tricalcium Phosphate), Acidity Regulator (Citric Acid), Paprika Extract

To Make 8 Fajitas, just add... 500g chicken breast. 1 red bell pepper. 1 green bell pepper. 1 onion. 8 tortillas. Old El Paso™ Thick' N Chunky Topping salsa Serves 3-4 Amigos 15 Mins 1 Slice the chicken, peppers and onion into thin strips. Pan-fry the chicken in a little oil until it turns golden or thoroughly cooked, over a medium-high heat. Throw in the onion, peppers and sprinkle over the seasoning mix. Sizzle away for 5 minutes stirring occasionally. 2 Heat the tortillas as indicated on pack. 3 Serve warm tortillas, steaming chicken with crunchy vegs and Old El Paso™ Thick' N Chunky topping salsa on the table.

Store in a cool, dry place.