Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Tex-Mex Fajitas In Puff Pastry

on December 10, 2013

First I roasted off two chicken breasts on the bone with some olive oil, kosher salt and black pepper, at 350 degrees for around 35-40 minutes, l let them cool and then take the meat off the bone and shred the chicken.  In a large saute pan that’s heated up with about 1 tablespoon of olive oil I cooked of an onion, red, orange, yellow bell pepper, ( reserve some back for garnish) and chopped garlic. When they have softened I add the chicken back in. At this point I add 3 tablespoons of fajita seasoning, and 1 Chipotle pepper ( if you want it a ImageImageImageImageImageImageImagehotter leave the seeds in) finely minced to the pan and stir this all together until everything is coated with the seasoning. Now I add enough chicken stock to the pan about 2 cups and 1 can of fire roasted tomatoes with their juice. I simmer all these ingredients for about half an hour until the liquid has been absorbed and the tomatoes have thickened the sauce. Finally I add I package of thawed shoe peg white corn and 1 can of drained black beans, and some fresh chopped cilantro. I then let all of this completely cool. In the mean time I have a package of puff pastry, which has two sheets, that I have defrosted in the frig. You want to make sure the pastry stays nice and cold until your ready to use it. I floured my board and rolled out one of the sheets into a rectangle. I put the fajita mixture down the center of the pastry, and now on each side I cut 3 inch slits and folded each one over the center in a overlapping pattern.  I repeated this with the second sheet. I brushed the entire filled pastry with an egg wash and put them both into the oven at 400 degrees for 20 minutes, until golden brown and the pastry was completely cooked. Let them cool for about 10 minutes and garnish with cilantro and finely diced peppers on top,  then slice and serve.


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