Fajita Pot Pie

Name: Fajita Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 mediums bell pepper, cut into 1/2-inch strips; 473 milliliters cut-up cooked chicken; 118 milliliters milk; 79 milliliters shredded Monterey Jack cheese; 414 milliliters Old El Paso® Thick n Chunky salsa; 1 teaspoon vegetable oil; 59 milliliters water; 237 milliliters Original Bisquick® mix

The recipe Fajita Pot Pie is ready in about 45 minutes and is definitely a tremendous gluten free option for lovers of Mexican food. For $1.05 per serving, you get a main course that serves 4. One serving contains 221 calories, 16g of protein, and 14g of fat. A mixture of mix, cut-up chicken, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly.

Ingredients you will need

Bell Pepper

Whole Chicken

Salsa

Water

Cooking Oil

Equipment you will use

Frying Pan

Oven

Pour into ungreased 1 1/2-quart casserole; set aside.

In small bowl, stir together remaining ingredients.

Equipment you will use

Bowl

Pour over chicken mixture; carefully spread almost to edge of casserole.

Ingredients you will need

Whole Chicken

Spread

Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

Ingredients you will need

Ketchup

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Bowl

Ingredients

Servings:

1mediums

bell pepper, cut into 1/2-inch strips 473milliliters

cut-up cooked chicken 118milliliters

milk 79milliliters

shredded Monterey Jack cheese 414milliliters

Old El Paso® Thick 'n Chunky salsa 1teaspoon

vegetable oil 59milliliters

water 237milliliters

Original Bisquick® mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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. You could try DeLoach Russian River Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.