Halloween Fajita Pot Pie

Name: Halloween 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 Thick n Chunky salsa; 1 teaspoon vegetable oil; 59 milliliters water; 237 milliliters Original mix

Halloween Fajita Pot Pie might be just the main course you are searching for. This recipe makes 4 servings with 221 calories, 16g of protein, and 14g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. It will be a hit at your Halloween event. A mixture of vegetable oil, cut-up chicken, old el 'n chunky salsa, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 400F. 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 Thick 'n Chunky salsa 1teaspoon

vegetable oil 59milliliters

water 237milliliters

Original mix

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 WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.