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Fajita Nachos
* Exported from MasterCook II *
Fajita Nachos
Recipe By : Weber
Serving Size : 6 Preparation Time :0:30
Categories : Beef Poultry
Salads
Amount Measure Ingredient -- Preparation Method
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1/4 cup lime juice
2 tablespoons olive oil
1 1/2 cups beer
2 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 jalapeno -- seeded and chopped
1 pound boned and skinned chicken breast halves -- fat
32 ounces pinto beans
salt
2 medium onion -- diced
1/2 cup lowfat cheddar cheese
1/2 cup guacamole
15 corn tortillas -- cut in triangles
LIME SALSA
1 large tomato -- quartered
2 large tomatillos -- quartered
1/4 cup red bell pepper -- sliced
2 tablespoons red onion
1 teaspoon lime peel -- grated
1 tablespoon lime juice
For Salsa:
Combine all ingredients in a food process or salsa machine and mix. Cover an
refrigerate until ready to use.
Marinade:
Combine lime juice, 1 tablespoon oil, 1/2 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 occasionaly.
Fajitas:
Combine reserved marinae, 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 adn cook partially covered and stirring often until soft and golden
brown. If made ahead cover beans and onion seperately, reheat when ready to
use.
Remove chicken from bag and drain and disgard 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 remainig chips and salsa.
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NOTES : May substitue 1 pound of flank steak for the chicken
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