Recipe
Fajita Pie Recipe for Your Pressure Cooker
Published: April 1, 2024
This fajita pie is my go-to comfort food. It's a hearty mix of chicken and veggies, seasoned to perfection, nestled in a flaky crust and topped with melted cheese. Pure bliss!
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Settling down for a hearty meal after a long day is one of my simple joys. Today, I'm whipping up one of my favorite dishes - fajita pie! Bursting with flavors of tender chicken, crisp bell peppers, and tangy salsa, all nestled into flaky crescent roll dough. Topped with ooey-gooey cheese, every bite is a fiesta on your tastebuds. This is one recipe I can't resist, it's easy to prepare in the pressure cooker and is an absolute crowd-pleaser. Trust me, you're going to want to give it a whirl!
Ingredients for a Delicious Fajita Pie
- Boneless, skinless chicken breasts: Lean protein base for the dish, absorbs flavors well, tender texture, essential for a hearty fajita filling.
- Onion: Adds sweetness and depth, caramelizes beautifully, provides aromatic flavor, complements the savory chicken and peppers perfectly.
- Red bell pepper: Sweet and crunchy, vibrant color, high in vitamin C, adds freshness and a pop of flavor to the dish.
- Green bell pepper: Adds a slightly bitter note, crunchy texture, balances the sweetness of the red bell pepper, colorful addition.
- Fajita seasoning: Signature Tex-Mex flavor profile, blend of spices like cumin and chili powder, adds depth and heat to the dish.
- Salsa: Tangy and spicy, adds moisture and flavor, convenient shortcut for a quick and flavorful sauce, enhances overall dish.
- Shredded cheddar cheese: Creamy and melty, adds richness and gooey texture, classic pairing with fajita flavors, binds the dish together.
- Refrigerated crescent roll dough: Flaky and buttery base, easy to work with, provides a comforting and satisfying crust for the fajita pie.
Did you know that you can customize the fajita pie by adding ingredients like black beans, corn, or jalapeños for an extra kick of flavor? Get creative and make it your own!
Read more: Steak Recipes for Your Pressure Cooker
Essential Tools for Making Pressure Cooker Fajita Pie
- Pressure cooker: Speeds up cooking time and infuses flavors together for a delicious fajita pie in less time.
- Pie dish: Essential for shaping and baking the fajita pie, ensuring a perfect presentation and easy serving.
Common Questions About Making Fajita Pie in a Pressure Cooker
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Ingredients:
- 1 pound boneless, skinless chicken breasts, sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 packet fajita seasoning
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 can refrigerated crescent roll dough
Instructions:
- Set your pressure cooker to sauté mode and cook the chicken until browned.
- Add the sliced onions and bell peppers, and cook until softened.
- Stir in the fajita seasoning and salsa.
- Press the crescent roll dough into the bottom of a greased pie dish.
- Pour the chicken and vegetable mixture over the dough.
- Sprinkle the shredded cheese on top.
- Cover the pie dish with foil and place it on the trivet in the pressure cooker.
- Cook on high pressure for 25 minutes.
- Quick release the pressure and carefully remove the pie dish.
- Let it cool slightly before slicing and serving.
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 20 g | Protein: 25 g | Total Fat: 20 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 900 mg | Dietary Fiber: 2 g | Sugar: 5 g | Calcium: 200 mg | Potassium: 400 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 60 mg
Tips for Making Fajita Pie Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the fajita pie as instructed but do not bake it.
- Cover the pie dish tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, remove from the fridge, top with cheese, and bake as directed.
Freezing Instructions
- Prepare the fajita pie but do not bake.
- Wrap the pie dish securely with plastic wrap and aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake from frozen, remove the wrapping, top with cheese, and bake at a slightly lower temperature for longer until heated through.
