Fajita Nachos
Yield
2 servingsPrep
30 minCook
30 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
lime juice
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
beer
|
|
| 2 | each |
garlic cloves
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | each |
jalapeño pepper
seeded and chopped |
*
|
| 1 | pound |
chicken breast halves, boneless, skinless
fat removed |
|
| 32 | ounces |
pinto beans
|
|
| 1 | x |
salt
|
*
|
| 2 | each |
onions
diced |
|
| ½ | cup |
cheddar cheese
low fat |
*
|
| ½ | cup |
guacamole
|
*
|
| 15 | each |
corn tortillas (6-inch)
cut in triangles |
*
|
| Lime salsa | |||
| 1 | each |
tomatoes
quartered |
|
| 2 | each |
tomatillos
quartered |
|
| ¼ | cup |
sweet red bell peppers
sliced |
|
| 2 | tablespoons |
red onion
|
|
| 1 | teaspoon |
lime zest
grated |
|
| 1 | tablespoon |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
lime juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 355 | ml |
beer
|
|
| 2 | each |
garlic cloves
|
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
cumin
ground |
|
| 1 | each |
jalapeño pepper
seeded and chopped |
*
|
| 453.6 | g |
chicken breast halves, boneless, skinless
fat removed |
|
| 924.8 | ml/g |
pinto beans
|
|
| 1 | x |
salt
|
*
|
| 2 | each |
onions
diced |
|
| 118 | ml |
cheddar cheese
low fat |
*
|
| 118 | ml |
guacamole
|
*
|
| 15 | each |
corn tortillas (6-inch)
cut in triangles |
*
|
| Lime salsa | |||
| 1 | each |
tomatoes
quartered |
|
| 2 | each |
tomatillos
quartered |
|
| 59 | ml |
sweet red bell peppers
sliced |
|
| 3E+1 | ml |
red onion
|
|
| 5 | ml |
lime zest
grated |
|
| 15 | ml |
lime juice
|
|
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.
