A layered tortilla pie combining air-fried chicken fajitas, sautéed peppers and onions, tortilla chips, and melted cheese baked until golden. It delivers restaurant-quality Tex-Mex flavors with minimal hands-on time.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In an air fryer basket, combine the sliced chicken, white onion, all three bell peppers, minced garlic, and chopped cilantro.
Add the smoked paprika and the packet of fajita seasoning mix.
Using tongs, mix everything together until the chicken and vegetables are evenly coated with the seasonings.
Cook in the air fryer at 375°F (190°C) for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Line a 9-inch springform pan with 4 of the large flour tortillas, overlapping them to cover the bottom and sides completely, with some overhang.
Sprinkle about half of the shredded cheese on the bottom of the tortilla-lined pan.
Layer the cooked chicken and vegetable mixture evenly over the cheese.
Add a layer of the tortilla chips on top of the fajita mixture.
Top with the remaining shredded cheese and the sliced jalapeños.
Place the last tortilla on top to cover the filling. Fold the overhanging edges of the bottom tortillas over the top to enclose the pie.
Bake in a preheated oven at 375°F (190°C) for 20-30 minutes, until the tortillas are golden brown and crispy.
Carefully remove from the oven. Let it cool for a few minutes before releasing the springform pan.
Place a large plate over the top and carefully invert the pie. Slice and serve immediately with lime wedges if desired.
Store covered in the fridge up to 4 days. Reheat individual portions at 350°F for 10–12 minutes or in a microwave until warmed through.
air fryer · 9-inch round or 8×8-inch square baking dish
Yes. Assemble the pie up to 8 hours ahead, cover, and refrigerate. Bake directly from cold, adding 5–10 minutes to baking time.
Slice chicken breast into thin strips and air-fry at 400°F for 10–12 minutes until cooked through, then toss with sautéed peppers, onions, garlic, and fajita seasoning.
Corn tortillas are more fragile; flour tortillas hold the layers better and won't tear when layering. Corn works but will be crumbly.
The cheese should be melted and bubbly, and the edges of the tortillas should be lightly golden. Center should be heated through, about 25–30 minutes at 375°F.
Yes. Cover and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350°F for 15–20 minutes until warmed through.
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