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Fajita Nachos

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Recipe

 

Yield

2 servings

Prep

30 min

Cook

30 min

Ready

3 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¼ cup lime juice
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2 tablespoons olive oil
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1 ½ cups beer
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2 each garlic cloves
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1 teaspoon coriander
ground
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1 teaspoon cumin
ground
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1 each jalapeño pepper
seeded and chopped
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1 pound chicken breast halves, boneless, skinless
fat removed
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32 ounces pinto beans
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1 x salt
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2 each onions
diced
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½ cup cheddar cheese
low fat
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½ cup guacamole
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15 each corn tortillas (6-inch)
cut in triangles
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Lime salsa
1 each tomatoes
quartered
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2 each tomatillos
quartered
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¼ cup sweet red bell peppers
sliced
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2 tablespoons red onion
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1 teaspoon lime zest
grated
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1 tablespoon lime juice
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Ingredients

Amount Measure Ingredient Features
59 ml lime juice
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3E+1 ml olive oil
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355 ml beer
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2 each garlic cloves
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5 ml coriander
ground
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5 ml cumin
ground
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1 each jalapeño pepper
seeded and chopped
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453.6 g chicken breast halves, boneless, skinless
fat removed
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924.8 ml/g pinto beans
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1 x salt
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2 each onions
diced
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118 ml cheddar cheese
low fat
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118 ml guacamole
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15 each corn tortillas (6-inch)
cut in triangles
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Lime salsa
1 each tomatoes
quartered
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2 each tomatillos
quartered
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59 ml sweet red bell peppers
sliced
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3E+1 ml red onion
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5 ml lime zest
grated
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15 ml lime juice
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Directions

For Salsa: Combine all ingredients in a food process or salsa machine and mix.

Cover and refrigerate until ready to use.

Marinade: Combine lime juice, 1 tablespoon oil, ½ cup of the beer, garlic, coriander, cumin and jalapeno in a freezer bag.

Set aside 3 tablespoons and add chicken, seal and rotate bag to cover chicken.

Refrigerate for 2 hours or over night, turning bag occasionally.

Fajitas: Combine reserved marinade, beans and remaining beer in a sauce pan.

Cook over medium heat, stirring and mashing beans until slightly thickened.

Season to taste with salt.

In a frying pan add rest of oil over medium heat, add onions and cook partially covered and stirring often until soft and golden brown.

If made ahead of time cover beans and onion separately, reheat when ready to use.

Remove chicken from bag and drain and discard marinade.

Arrange on grate, place lid on grill and cook turning once until chicken is done.

Remove from grate and cut into bite sized pieces.

Spread beans onto a 10 inch circle in a large pizza pan.

Top with onions, chicken, and cheese.

Set pan on grate, place lid on grill and cook until cheese is melted.

Top with guacamole, and some of the salsa.

Tuck some of the chips around the edges.

Serve with remaining chips and salsa.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1491g (52.6 oz)
Amount per Serving
Calories 117620% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 1625mg 68%
Total Carbohydrate 42g 42%
Dietary Fiber 29g 117%
Sugars g
Protein 201g
Vitamin A 20% Vitamin C 117%
Calcium 38% Iron 66%
* based on a 2,000 calorie diet How is this calculated?
 

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