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Fajita Frittata Muffins And Braided Puff Pastry Filled With Chicken Fajita


Chicken Fajita In Puff Pastry.jpg

Two ways to use your leftover chicken fajita mixture. First, Mini Fajita Frittata. Making a Frittata in mini muffin size, great for a picnic. The second is to have an old favorite in a new wrapper, Braided Puff Pastry Filled With Chicken Fajita.

Mini Fajita Frittatas

Tex-Mex Fajitas In Puff Pastry

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Fajita Frittata Muffins

Mini Fajita Frittatas.jpg

My grandmother taught me you can always recreate a new dish, using your leftovers to make a Frittata.

I’d made my Fajita Chicken Wrapped In Braided Puff Pastry the night before and the leftover filling I thought would work perfectly in a Frittata. Then I saw my jumbo muffin pan and that’s how my Fajita Frittata Muffins came to be. It would be great to serve for brunch or to take on a picnic.

All I’m saying is, don’t be afraid to experiment. If you have leftovers and you’re not sure what to do with them make a Frittata.

Instead of making one large frittata, I made individual muffin-style frittatas.






Mini Fajita Frittatas



Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 12 Jumbo Frittata Muffins
Equipment: 2 jumbo muffin pans (capacity 6-cup jumbo muffin pans)

3 cups of leftover chicken fajita filling
12 large eggs, room temperature
1/2 cup shredded Monterey Jack cheese (reserve 1/4 cup for top)
cilantro, garnish

Ingredients For Fajita Seasoning:
8 teaspoons of chili powder
4 tablespoons of cornstarch
4 teaspoons of Kosher salt
4 teaspoons of smoked paprika
4 teaspoons of granulated sugar
2 teaspoons of onion powder
4 teaspoons of garlic powder
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin

Note: Recipe yields approx. 2 1/2 cups of Fajita seasoning.
Note: 2 tablespoons of Fajita seasoning per pound of meat.

Directions For Fajita Seasoning:
In a medium-size mixing bowl add all the ingredients from the above spice list, mix to combine. Store in an air-tight container, in a cool dry place.

Preheat oven to 350-degrees F.
Lightly spray a 6 cup muffin tin with non-stick cooking spray. In a large mixing bowl, whisk together the eggs. Add the leftover chicken fajita mixture, 1/4 cup of the shredded Monterey Jack cheese and combine.

Fill each muffin cups halfway with the frittata mixture. Sprinkle the reserved shredded cheese on top. Bake until the eggs are just set, 15 to 20 minutes. Allow the Fajita Frittata Muffins to cool for 10 minutes before running a rubber spatula around the outside of each one to ensure easy removal.

Serve hot or at room temperature.

Note: In an airtight container or plastic zip-lock baggie you can store these muffins up to 4 days.

Fajita Chicken Wrapped In Braided Puff Pastry

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