A snack that is sure to make you drool, the Mexican Cheese Fajita combines the best of everything – wrap, spread and filling! You will love the interplay of flavours and textures in this yummy and sumptuous snack. Enjoy it immediately after preparation.

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Makes 7 fajitas


7 flour tortillas
7 tbsp guacamole
7 tbsp green salsa
7 tbsp grated processed cheese
7 tsp of butter for cooking

For The Paneer Filling
1 cup chopped paneer (cottage cheese)
2 tsp oil
1/4 cup chopped onions
1/4 cup chopped capsicum
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste


For the paneer filling

  1. Heat the oil in a broad non-stick pan, add the onions, capsicum, garlic and green chillies and sauté on a medium flame for 2 minutes.
  2. Switch off the flame, add the paneer, coriander and salt and mix well.
  3. Divide the paneer filling into 7 equal portions and keep aside.

How to proceed

  1. Place a flour tortilla on a clean and dry surface, spread 1 tbsp of green salsa and 1 tbsp of guacamole evenly over it.
  2. Put a portion of the paneer filling on one side of the tortilla and sprinkle 1 tbsp of cheese evenly over it.
  3. To roll, fold the two opposite ends of the tortilla over the stuffing. Start rolling the tortilla from one open end over the 2 folded sides. Roll the entire tortilla tightly and wrap it.
  4. Repeat steps 1 to 3 to make 6 more fajitas.
  5. Heat 1 tsp of butter on a non-stick tava (griddle), place 1 fajita and cook on a medium flame for 2 minutes till all the sides turn golden brown in colour.
  6. Repeat step 5 to cook 6 more fajitas.
  7. Serve immediately.

Nutrition Value

Nutrient values per fajita

Energy 245 cal
Protein 7.7 g
Carbohydrates 16.7 g
Fiber 0.5 g
Fat 16.4 g
Cholesterol 0.3 mg
Vitamin A 389.6 mcg
Vitamin B1 -0.1 mg
Vitamin B2 -0.2 mg
Vitamin B3 0.7 mg
Vitamin C 14.4 mg
Folic Acid 3 mcg
Calcium 187.7 mg
Iron 1.3 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 35.2 mg
Potassium 67.2 mg
Zinc 0.2 mg