Chicken Fajita Pie

Ingredients:

Pie

• 3 tbsp. l. olive oil
• 2 large skinless, boneless chicken breasts, thinly sliced ​​crosswise
• 2 medium red onions, thinly sliced
• 1 medium green bell pepper, seeded and thinly sliced
• 1 medium red bell pepper, seeded and thinly sliced
• 2 tsp chili powder
• 1 teaspoon ground coriander
• 1 tsp ground cumin
• 2 cloves garlic, crushed
• Finely grated zest of 1 lemon
• Premium flour for working with dough
• 700 g store-bought pizza dough (see Note)
• 0.5 cup store-bought salsa verde sauce
• 3 cups grated Monterrey Jack cheese (250 g)
• 1 large egg, beaten
• Lime wedges, for serving

Green sour cream

• 1 avocado, peeled and mashed
• 2/3 cup Mexican or regular sour cream
• 2 tablespoons lime juice
• 1 tbsp finely chopped fresh cilantro

Preparation:

1. Pie:

   
   Preheat oven to 200°C. Line a baking sheet with parchment paper.
   
2. Heat a large nonstick skillet over medium heat and add the olive oil. Add the chicken and cook, stirring, until browned and no longer pink, about 5 minutes. Transfer the chicken to paper towels to drain any excess fat, and return the skillet to medium heat.
3. Heat the remaining oil in the skillet over medium heat, then add the onion and all the bell peppers. Season with salt and pepper and cook, stirring, until the vegetables are slightly softened, about 10 minutes. Add the chili powder, coriander, cumin, and garlic and cook, stirring, until fragrant, about 1 minute. Transfer the vegetables to a bowl and add the lime zest.
4. On a lightly floured work surface, roll the dough into a 20 x 13-inch rectangle. Evenly distribute the chicken strips along the shorter side of one half of the dough, leaving 1 inch (2.5 cm) from the edges. Spoon the salsa verde over the chicken and spread it evenly over the chicken. Sprinkle with Monterrey Jack cheese, then evenly distribute the sautéed vegetables over the cheese. Roll the dough tightly along the short side. Pinch the open seams to seal the filling inside, then tuck the edges under the roll.
5. Transfer the roll to the prepared baking sheet and brush with beaten egg. Bake until golden brown, about 40 minutes.

6. Green sour cream:

   
   Meanwhile, combine avocado, sour cream, lime juice, and cilantro in a small bowl and season with salt and black pepper.
   
7. Let the pie cool for 10 minutes. Slice the pie in half lengthwise, cut each half crosswise into 4 equal pieces, and serve warm with green sour cream and lime wedges.
   
   

   Note

   
   To make the dough easier to roll out and shape, refrigerate it for 10-15 minutes before working with it.