Probably the best way to use leftover fajita ingredients, this is one of my favourites. dishes
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Prep Time 5 minutesmins
Cook Time 30 minutesmins
Resting time 2 hourshrs
Total Time 2 hourshrs35 minutesmins
Course lunch, main, supper
Cuisine Mexican
Servings 2
Calories 684kcal
Ingredients
3tortillas
2tablespoonkidney beans
1tablespoonsoured cream
2tablespoontomato salsa
2tablespoonroasted sweet peppers
2tablespoonchicken cooked in fajita spice mix
2tablespoonguacamole
150gramshard cheesecheddar
4eggs
100millilitressemi skimmed milk
salt and freshly ground pepper
Instructions
Grease a round pie dish with butter or oil. Lay one torilla in the base, add the cooked chicken, place another tortilla on top and cover with the beans, cream, salsa, chicken and guacamole. Place the final tortilla over this. (If you only have two just make a big sandwich).
Beat the eggs and milk together in a bowl, season and pour over the tortilla layers.
Cover with foil and leave to rest in the fridge for 2-3 hours to let the egg mix soak in.
Heat the oven to 180 ℃
Grate the the cheese over the top of the tortillas.
Replace the foil and bake for 20 minutes until the egg is almost set.
Increase the oven temperature to 220 C
Remove the foil and bake for a further 5-10 minutes until the cheese is browned and melted.