Fajita Nachos

27

servings

min

min

hrs

Trans-fat Free, High Fiber

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

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