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Chicken or beef fajitas are one of our favorite summer lunches. This delicious fire-grilled fajita casserole is perfect for winter. It’s a full lunch or dinner that will leave you feeling warm and cozy inside. Fire Grilled Fajita Casserole

Here in Houston, fajitas are so popular that you can buy meat seasoned in the butcher shop. And, of course, we accompany the meat with onion and peppers made in a cast iron pan on top of the grill or in a pocket of aluminum foil (my favorite). And to serve: cilantro and jalapeños give a touch of color and freshness during the winter and summer.

When the cold starts, we do not deprive ourselves of these flavors. One of my classic dishes is this Fire-Grilled Fajita Casserole. Instead of tortillas, I add a grain like quinoa or farro, wheat berries, or rice. It is a practical, tasty, and warm-hearted dish. You can also fire-grill your peppers and jalapeño to experience that summer flavor.
Fire Fajita Casserole

It’s a wonderful way to winterize a summer favorite.

Fire Grilled Fajita Casserole

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Print Recipe

A wonderful way to winterize a summer favorite.

Total Time: 1 hour 20 minutes
Yield: 4

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

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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.