Being in the southwest, we get some good choices for Steak Fajitas. This recipe takes the basic ingredients of a good Fajita and Bean Burrito and turns it into quiche. This particular one also has some green chile and other extra ingredients that you won’t get at your local Chipotle burrito shop.
Serves: 16 – 22 (2 quiches)
Ingredients
- 1 lb Flank or Skirt Steak (about 4 pieces)
- 2 tspn Salt
- 4 tspn Pepper
- 6 tspn Ancho Chile Pepper Spice (McCormick is what I’ve used)
- 1 can of Trappey’s Pinto Beans with Jalapenos (Walmart might have them)
- 1 Green Bell Pepper
- 2 Anaheim Chile Peppers
- 1/2 Red Onion, chopped
- 4 tblspn Olive Oil
- 1/2 jar of Colorado Green Chile (hot is best, and a good substitute is Sadies Roasted Green Chile Salsa)
- 2 cups shredded Mexican Cheese (best is to mix Asadero and Monterey Jack Cheese equally)
- 1/4 cup fine chopped black olives (optional)
- 2 pie crusts
Preparation
Combine the salt, pepper and chile pepper spices in a large zip lock bag. Place the meat into the bag and shake up so that the spices coat all sides of the meat like a good rub. Put in the refrigerator for at least 1 hour.
In a pot over medium heat cook down the can of beans until the liquid has reduced by half. This should take about 15 minutes. Remove from heat and drain the beans and juices into separate containers and refrigerate until ready for final assembly.
Get your grill heated up to at least 350 degrees for grilling the meat. Chop the red onion and brush with olive oil. Brush the other peppers with olive oil as well. Take the steaks, peppers and onion and place them all on the grill. The meat will cook in about 15 minutes, flipping once. When done remove from heat and allow to cool. The peppers and onion will cook in about 25 minutes, flipping as needed to get some char marks on all sides. Take everything and chop it up into about 1/2 inch chunks, but keep the meat separate from the rest for now. Also discard stem ends and the seeds from the peppers. Once you’ve got this all chopped up, store properly until ready for final assembly.
Final Assembly and Cooking
Preheat your oven to 375 degrees. In a large mixing bowl, add the meat, peppers, onion and beans together and mix thoroughly. Place evenly into your prepared pie crusts making sure that the mixture is loose. Prepare the usual base quiche mix, with only 1/4 cup of half and half, and add to it the liquid reserved from cooking the beans and the salsa. Mix this thoroughly. Pour this equally over the ingredients in the pie pans and top with the shredded cheese mixture. If you’re going to include the olives, sprinkle them on top and pop the pies into the oven for 30 – 40 minutes, or until the cheese starts to get golden brown. Remove and serve or pack it up for the rink.