I’ve mentioned before that we LOVE fajitas, right? Not so long ago, I shared a recipe for Chicken Fajita Filo Bites that were just amazing (have you tried them yet?). So when I was thinking fajitas again recently, I wanted to change it up again and came up with this toothsome idea! This casserole is layered like a lasagna but the pasta is replaced with light, flaky filo dough.
We happened to have a nice pork tenderloin on hand that night, so I decided to give the marinade from my chicken fajitas a try on the pork and it was just delicious!
MEAT & MARINADE
1 pound lean pork tenderloin cut into strips
1 Tbs soy sauce
Juice of 1 large fresh lime (or a little more for extra flavor)
1 Tbs olive oil
2 tsp cumin
1 tsp lemon pepper
½ Tbs dried cilantro
Course ground sea salt, pepper, and garlic salt to taste
1 Tbs olive oil
2 cups precooked rice
¼ cup olive oil
12 oz shredded white cheese blend
Combine the meat and marinade ingredients together and allow to sit for 1-2 hours. Transfer all ingredients to a large heated skillet and thoroughly cook pork.
In a separate pan, sauté the onions and peppers in olive oil over medium to high heat.
Preheat oven to 375 degrees
In the bottom of a 9” x 13” baking dish, lay a full sheet of filo dough. Lightly brush the dough with olive oil and repeat with 2 more sheets of dough. Layer cooked pork, veggies and rice on top of the filo dough. Top the meat, veggies, and rice with 4 oz of shredded cheese. Add another sheet of filo dough and repeat the steps of layering dough and other ingredients 2 more time. Finish by adding layering 3 sheets of filo dough on the top of the casserole and top with cheese. Cover with aluminum foil and bake for 20 minutes or until cheese is melted an top begins to turn golden brown. Remove from oven and let stand for 5 minutes. Cut and serve.