Tortilla Bake – leftover fajitas just got better!
We love to eat fajitas and now we have a new favourite, a Tortilla Bake. I buy the tortillas and the fajita spice mix and a box of Nachos with their sachets of topping. Sometimes I buy the salsa, sometimes I make it, but I always make my own guacamole and have little bowls of sour cream, roasted peppers, cheese, salad and kidney beans.
When my sons were still at home it was their favourite meal and there were never any leftovers. But now there are fewer of us, so last night there were three tortillas left, enough chicken for one and a few bits and pieces in each of the other bowls. Just about enough for one person’s lunch but not really enough for a meal.
As I am not really baking just now, all the bakeware having been packed away for the kitchen work, I have a bit of an overload of eggs. We get our eggs from a colleague of my husband’s and half a dozen beautiful free range eggs arrive every Monday. Usually I’ve used them all before the next delivery but they are starting to stack up. So eggs seemed like a good way to go with my recipe development!
- 2-3 tortillas
- 1-2 tbsp kidney beans
- 1 tbsp soured cream
- 1 -2 tbsp tomato salsa
- 1-2 tbsp roasted sweet peppers
- 1-2 tbsp chicken cooked in fajita spice mix
- 1-2 tbsp guacamole
- 150g hard cheese (cheddar)
- 4 eggs
- 100ml semi skimmed milk
- salt and freshly ground pepper
- 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 C
- 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.
- Serve cut into wedges with salad or vegetables.
There will be no leftovers from this ‘leftovers’ Tortilla Bake, it’s just too good!
This is a new challenge for me, I found it in the list on the Food Blog Diary. Cheese is integral to the success of the Tortilla Bake and the theme for Cheese Please, this month, is Comfort Food and Winter Warmers, so I think this cheesy supper dish definitely fits the bill!