Chicken Fajita Quiche

Fajita flavors of spices, lime and chiles help give this unique quiche its zippy flavor. Serve wedges with cool melon slices.

By Pillsbury Kitchens

Updated January 10, 2010

Bake-Off® Contest 42, 2006

Mary Beth Schultz

Valparaiso, Indiana

Make with

Pillsbury Pie Crust

Ingredients

1

tablespoon olive oil
1/2

teaspoon hot chili oil
1

small boneless skinless chicken breast (4 oz), cut into thin bite-size strips
1/4

medium green bell pepper, cut into julienne strips (2x1/4 inch)
1/4

medium red bell pepper, cut into julienne strips (2x1/4 inch)
1/4

medium yellow bell pepper, cut into julienne strips (2x1/4 inch)
1/4

teaspoon garlic salt
1/4

teaspoon ground cinnamon
1/4

teaspoon chili powder
1/4

teaspoon black pepper
1/8

teaspoon ground red pepper (cayenne)
1

teaspoon fresh lime juice
4

eggs
1

cup whipping cream
1/2

teaspoon salt
1

can (4.5 oz) Old El Paso™ chopped green chiles
1

cup shredded Cheddar cheese (4 oz)
1

cup shredded Monterey Jack cheese (4 oz)
1

box Pillsbury™ refrigerated pie crusts, softened as directed on box
1

cup Muir Glen™ organic or Old El Paso™ Thick ‘n Chunky salsa

1

Heat oven to 375°F. In 10-inch skillet, heat olive and chili oil over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until lightly browned and no longer pink in center. Reserve several bell pepper strips of each color for garnish; add remaining strips to skillet. Cook about 1 minute, stirring frequently, until slightly softened. Sprinkle with garlic salt, cinnamon, chili powder, black pepper, ground red pepper and lime juice; stir to mix. Remove from heat; cool slightly.
2

In large bowl, beat eggs, whipping cream, salt and green chiles with wire whisk until blended. Gently stir in both cheeses. Stir chicken mixture into egg mixture.
3

Place pie crust in 10-inch quiche dish or 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour chicken mixture into crust-lined pan. Arrange reserved bell pepper strips in pinwheel fashion over filling.
4

Bake 35 to 45 minutes or until knife inserted in center comes out clean and filling is golden brown. Let stand 15 to 20 minutes on wire rack before serving. Serve salsa over individual servings.