It’s time to really impress the guests with a delicious, eye-appealing, and unique dish. This entree recipe for Hill Country Layered Fajita Cake is exactly that! The recipe combines the basics for making fajitas — flour tortillas, fajita meat, peppers, cheese, and sour cream — and layers them uniquely to look like a beautifully scrumptious cake. Using your spring form pan, this recipe is easy to make and is sure to “take the cake” for dinner!
Hill Country Layered Fajita Cake, An Incredible Entree
Hill Country Layered Fajita Cake
- 6 peppers (red, yellow, and orange), sliced
- 3 red onions, sliced
- 5 large chicken breasts, whole
- 2 packs fajita seasoning
- 1 tsp salt
- 2 tbsp olive oil
- 1 can black beans, rinsed and drained
- Tomato salsa, a few dollops
- 1 cup cheddar cheese, grated
- 6 large, flour tortillas
- Sour cream, for “icing”
- Cilantro and chili, for decoration (optional)
Plop your onions, mixed peppers, and chicken breasts down on a large baking tray. Toss in the oil, salt, and fajita seasoning. Shove in the oven for 30 minutes at 375 degrees. Bring out and leave to cool slightly.
Slice your chicken breasts thinly and set aside. Line a spring form cake pan with baking parchment or wax paper and warm your tortillas briefly. Put one in the base, and then add some peppers/onions, then chicken, then black beans, salsa, and cheese. Pop another tortilla on top, and repeat the process until everything is used up. Fold the edges of the final tortilla in on itself to create a neat lid.
Cover with foil and bake for 15 minutes at 400 degrees. Uncover, bring out and leave to cool slightly. “Ice” the top with sour cream, and decorate with chili and cilantro (if using). Enjoy!
Recipe by Twisted Food, July 2016.