Ingredients
Units
- 1 medium onion
- 1 red and 1 yellow pepper
- 1 tablespoon fajita seasoning
- 1 pound of shredded roasted chicken or rotisserie
- 1 (16 oz.) can of BUSH’S® Baked Beans with Onion
- 2 cups of cooked farro or quinoa
- 1 cup grated cheese
- Jalapeño and cilantro chopped, optional
Instructions
- Preheat the oven to 200C or 400F.
- Chop the onion in half-moon. Grill the peppers and jalapeño on the open flame of your stove. Put the peppers directly on the flame and leave them there for 1-2 minutes until they are black. Using tongs, turn them so that they burn the skin on all sides for around 10 minutes. Remove and let them rest/steam in a closed plastic bag for 15 minutes. Wash the skin off under running water. Remove seeds and chop the peppers into thin strips.
- Mix peppers and onion in a bowl and sprinkle with the fajitas seasoning. Stir well.
- Combine the beans with the farro or quinoa in a baking dish with a diameter of 8′ or similar. Stir and layer at the bottom of the casserole. Place the shredded chicken on top. Sprinkle over half the cheese. Cover with the seasoned onion and peppers. Cover with foil and bake for 30 minutes.
- Uncover, place the cheese on top, and cook for 10 minutes more. Until bubbling and the cheese is melted.
- Let stand 5 minutes before serving. Serve with sliced roasted jalapeño and chopped cilantro.
Notes
Recipe Fire Grilled Fajita Casserole sponsored by BUSH’S Beans. All opinions are mine.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Oven baked
- Cuisine: Fusion