Ingredients with Measurements:
- 4 large tortillas
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9-inch pie dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until browned on all sides, about 5-7 minutes.
3. Add the sliced bell peppers and onion to the skillet with the chicken. Sprinkle the chili powder, cumin, garlic powder, paprika, salt, and pepper over the chicken and vegetables. Stir to combine and cook until the vegetables are tender, about 5-7 minutes.
4. Place one tortilla in the bottom of the pie dish. Spread a layer of the chicken and vegetable mixture over the tortilla. Sprinkle a layer of shredded cheese over the chicken and vegetables. Repeat with the remaining tortillas, chicken and vegetable mixture, and cheese, ending with a layer of cheese on top.
5. Bake the tortilla pie in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove the tortilla pie from the oven and sprinkle the chopped cilantro over the top.
7. Let the tortilla pie cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 450mg
Sugar: 5g
Substitutions for ingredients:
- You can use any color bell pepper you prefer or have on hand.
- You can substitute the chicken with beef or shrimp.
- You can use any type of cheese you prefer or have on hand.
Variations:
- Add sliced jalapeños for a spicy kick.
- Add black beans or corn to the chicken and vegetable mixture for added texture and flavor.
- Serve with a side of guacamole or salsa.
Tips and tricks:
- To make slicing the chicken easier, place it in the freezer for 10-15 minutes before slicing.
- You can make the chicken and vegetable mixture ahead of time and store it in the refrigerator until ready to assemble the tortilla pie.
- To make the tortilla pie more crispy, brush each tortilla with a little bit of olive oil before layering.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of the tortilla pie on a microwave-safe plate and microwave for 30-60 seconds, or until heated through.
Presentation ideas:
Serve the tortilla pie on a large platter with a side of guacamole and salsa. Garnish with additional chopped cilantro and sliced jalapeños.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
Pairings:
- Spanish rice
- Refried beans
- Margaritas
Suggested side dishes:
- Guacamole
- Salsa
- Chips and queso
Troubleshooting advice:
- If the tortilla pie is not heating through evenly, cover it with foil and continue baking until heated through.
- If the tortilla pie is too dry, add a little bit of chicken broth or water to the chicken and vegetable mixture before assembling.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before assembling the tortilla pie.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. Chicken fajitas became popular in the 1970s and are now a staple in Tex-Mex cuisine.
Flavor profiles:
Savory, spicy, cheesy, and slightly tangy.
Serving suggestions:
Serve the tortilla pie hot with a side of Spanish rice and refried beans.
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Region: Mexican