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Chicken Fajita Party Ring

by Pierce Abernathy

Inspired by tasty.co

Ingredients

for 10 servings

  • 6 flour tortillas
  • 2 tablespoons
    oil
  • 3 bell peppers, sliced
  • 1 large white onion, sliced
  • 2 teaspoons
    chili powder
  • 2 teaspoons
    cumin
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    salt
  • 2 lb
    rotisserie chicken, shredded (910 g)
  • 10 slices cheddar cheese, halved
  • 10 slices pepper jack cheese, halved
  • sour cream, for serving
  • guacamole, for serving

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Preparation

  1. Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
  2. Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  3. Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  4. Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
  5. Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
  6. Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
  7. Add the chicken and cook until the onions are translucent and the chicken is warmed through.
  8. Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
  9. Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
  10. Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
  11. Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
  12. Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
  13. Layer the last tortilla on top of the last cheese layer.
  14. Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
  15. Let cool for at least 30 minutes.
  16. Invert the bundt pan onto a cutting board.
  17. Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
  18. Enjoy!
 

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