Fajita Pot Pie
Serving Size / Yield
- 4 frozen grilled chicken-style soy-protein patties
- 1 tsp. vegetable oil
- 1/2 med. bell pepper, cut into 1/2-in. strips
- 1 3/4 C. chunky-style salsa
- 1/4 C. water
- 1 C. Original Bisquick mix
- 1/3 C. shredded Monterey Jack cheese
- 1/2 C. milk
Heat oven to 400 degrees. On small microwavable plate, microwave patties on High 30 to 45 seconds or until slightly thawed. Cut patties into cubes to make about 2 cups; set aside. In 10-inch skillet, heat oil over medium heat. Add bell pepper; cook, stirring occasionally, until crisp-tender. Stir in patty cubes, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly.
Pour into ungreased 1 1/2-quart casserole; set aside. In small bowl, stir remaining ingredients with fork until blended. Pour over patty mixture; carefully spread almost to edge of casserole. Bake uncovered about 30 minutes or until light golden brown.
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