pheasant fajita's with refried beans and guacamole

Name: Pheasant Fajita's with Refried Beans and Guacamole
Prep time: 20 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 pheasant breasts; 2 tablespoon(s) olive oil; 1 package(s) fajita seasoning mix; 1/4 cup(s) water; 1/4 - 1/3 cup(s) resse white cooking wine; 1 green pepper; 1 yellow or red pepper; 1 medium to large sweet onion; 1 large celery stalk; 1 package(s) flour tortillas (large size); 1 can(s) refried beans; 3/4 -1 can(s) rotella tomatoes mild; 3/4 - 1 cup(s) cheddar cheese; 1 container of guacamole

4 Pinches 1 Photo

Mary McClellan

DAMAR, KS

Updated on Jan 12, 2021

Just a note: We thought these were better than using chicken. I used Best Choice Fajita Seasoning mix, Olive Oil and Refried Beans. I also recommend Wholly Guacamole from the produce department, we like the mild. The spicy is probably great also. We did add Mild Picante sauce to the Fajita's, but they didn't need it.

Rate

prep time 20 Min

cook time 15 Min

method Saute

yield 2 - 4

Ingredients

2 pheasant breasts
2 tablespoons olive oil
1 package fajita seasoning mix
1/4 cup water
1/4 - 1/3 cup resse white cooking wine
1 green pepper
1 yellow or red pepper
1 medium to large sweet onion
1 large celery stalk
1 package flour tortillas (large size)
1 can refried beans
3/4 -1 can rotella tomatoes mild
3/4 - 1 cups cheddar cheese
1 container of guacamole

How To Make pheasant fajita's with refried beans and guacamole

Step 1

Prepare Pheasant breasts by slightly flattening and cutting into strips. Add to a Ziploc plastic bag. Make sauce by combining water, wine, Olive oil and Fajita mix. Add sauce to Ziploc plastic bag and put in the fridge for about 15 or 20 minutes.

Step 2

Preheat oven to 350 degrees. While waiting, make refried beans. Grease a 8 x 8 casserole or glass dish. Spread refried beans in bottom, and top with Rotella tomatoes and cheese. Depending on how much you like tomatoes and cheese, add what you like. I used 3/4 of a can of the Rotella tomatoes and 1 cup of cheese. Fresh grated is the best. Once oven is preheated add to oven. Cook for 20 - 25 minutes or until cheese is melted and starting to brown.
Step 3

Cut up vegetables. Add Pheasant mixture and vegetables to a large fry pan and cook on medium high heat until vegetables are tender and Pheasant is cooked through. About 12 - 15 minutes. I used a lid to begin with, to cook the meat through. I removed the lid to cook down the liquid and finish cooking the vegetables. If you like crispier vegetables, don't use a lid. My husband likes the vegetables well done.
Step 4

Prepare tortilla's according to package directions. Assembly Fajita's. I put guacamole inside the Fajita, but I love guacamole. Serve with the Refried Beans, your favorite Picante sauce or Salsa, and more guacamole on the side. Tortilla chips also go well with this.
Step 5

Enjoy and don't forget to share.
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