4 ratings

Fire-Grilled Fajita Casserole

Get a summer-time taste without firing up the grill

Recipe Courtesy of En Mi Cocina Hoy and Bush’s Beans

Stay cozy up this winter with this fire-grilled fajita casserole. Scorched red and yellow peppers make this casserole taste as if it just came off the grill.  


For the Fire-Grilled Fajita Casserole

  • 1 Medium onion
  • 1 Red pepper
  • 1 Yellow pepper
  • 1 Tablespoon fajita seasoning
  • 1 Pound shredded roasted chicken or rotisserie
  • 1 (16-ounce) can baked beans, such as Bush's Baked Beans with Onion
  • 2 Cups cooked farro or quinoa
  • 1 Cup grated cheese
  • Jalapeño and cilantro chopped, optional


For the Fire-Grilled Fajita Casserole

Preheat the oven to 400 degrees Fahrenheit.

Chop the onion into half-moons.

Grill the peppers and jalapeño on the open flame of your stove. To grill peppers, put them directly on the flame, and leave them there for one to two minutes, or until black. Use tongs turn them so that it burns the skin on all sides, around 10 minutes. Remove and let them rest/steam on a closed plastic bag for 15 minutes. Wash the skin off under running water. Remove seeds and chopped the peppers into thin strips.

Mix peppers and onion in a bowl and sprinkle with the fajitas seasoning. Stir well

In an 8-inch baking dish, combine the beans with the farro or quinoa. Layer the shredded chicken on top, sprinkle half the cheese, and then spread on the onions and peppers. Cover the dish with foil and bake for 30 minutes.

Take off the foil and sprinkle the rest of the cheese on the top of the casserole and cook for an extra 10 minutes, or until the cheese is bubbling and melted.

Let stand five minutes before serving.