Fajita Chilaquiles Casserole

Name: Fajita Chilaquiles Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 340 grams lager beer; 1 Tbsp chili powder (a palmful); 59 milliliters chopped cilantro or 1⁄4 cup flat leaf parsley; 8 flour tortillas, cut into thin strips; 4 garlic cloves, finely chopped; 1 Tbsp garlic powder (a palmful); 1 teaspoon ground cinnamon; 1 Tbsp ground cumin (a palmful); 4 servings salt & fresh ground pepper; 2 limes, juice of; 4 Tbsps oil, divided; 1 Tbsp onion powder (a palmful); 1 teaspoon dried oregano; 237 milliliters shredded monterey jack pepper cheese; 2 red bell peppers, seeded and thinly sliced; 2 red onions, thinly sliced; 4 servings salsa, to garnish; 907 grams boneless skinless chicken breasts or 2 lbs boneless pork chops or 2 lbs sirloin steaks; 4 servings sour cream, to garnish

You can never have too many main course recipes, so give Fajita Chilaquiles Casserole a try. One portion of this dish contains around 65g of protein, 40g of fat, and a total of 850 calories. This recipe covers 51% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mexican cuisine. Head to the store and pick up oregano, monterey jack pepper cheese, flat leaf parsley, and a few other things to make it today. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Pre-heat oven to 400F.On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides.In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano, salt and pepper. Toss your meat of choice with the spice mixture and reserve.

Ingredients you will need

Salt And Pepper

Tortilla Strips

Cooking Spray

Garlic Powder

Chili Powder

Onion Powder

Cinnamon

Oregano

Cumin

Meat

Equipment you will use

Baking Sheet

Oven

Bowl

Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Add the bottle of beer to the pan and cook to reduce, 3-4 minutes.While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons.

Ingredients you will need

Beer

Meat

Cooking Oil

Equipment you will use

Frying Pan

Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes.

Ingredients you will need

Peppers

Garlic

Onion

Equipment you will use

Frying Pan

Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve.When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler.

Ingredients you will need

Salt And Pepper

Tortilla Strips

Cheese

Onion

Pepper

Herbs

Juice

Lime

Meat

Equipment you will use

Casserole Dish

Broiler

Frying Pan

Garnish with juice of remaining lime, sour cream and salsa.

Ingredients you will need

Sour Cream

Juice

Salsa

Lime

Equipment

Ingredients

Servings:

340grams

lager beer 1Tbsp

chili powder (a palmful)59milliliters

chopped cilantro or 1⁄4 cup flat leaf parsley 8

flour tortillas, cut into thin strips 4

garlic cloves, finely chopped 1Tbsp

garlic powder (a palmful)1teaspoon

ground cinnamon 1Tbsp

ground cumin (a palmful)4servings

salt & fresh ground pepper 2

limes, juice of 4Tbsps

oil, divided 1Tbsp

onion powder (a palmful)1teaspoon

dried oregano 237milliliters

shredded monterey jack pepper cheese 2

red bell peppers, seeded and thinly sliced 2

red onions, thinly sliced 4servings

salsa, to garnish 907grams

boneless skinless chicken breasts or 2 lbs boneless pork chops or 2 lbs sirloin steaks 4servings

sour cream, to garnish

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.