jalapeno pepper, chopped
chicken breasts, boneless and skinless
lowfat cheddar cheese, grated
corn tortillas, cut into triangles
tomatillos, coarsely chopped
red bell pepper, chopped
For Salsa: Combine all ingredients in a food processor 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 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 cover beans and onion seperately, 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 remainig chips and salsa.