Fajita Nachos

Fajita Nachos Recipe

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Anna Brown


★★★★★ 1 vote


1/4 c
lime juice
2 Tbsp
olive oil
1/2 c
garlic cloves
1 tsp
coriander, ground
1 tsp
jalapeno pepper, chopped
1 lb
chicken breasts, boneless and skinless
32 oz
pinto beans
salt, to taste
onions, diced
1/2 c
lowfat cheddar cheese, grated
1/2 c
corn tortillas, cut into triangles


1 large
star anise
2 large
tomatillos, coarsely chopped
1/4 c
red bell pepper, chopped
2 Tbsp
red onion, diced
1 tsp
lime peel, grated
1` Tbsp
lime juice

How to Make Fajita Nachos


  • 1For Salsa: Combine all ingredients in a food processor or salsa machine and mix.
  • 2Cover an refrigerate until ready to use.
  • 3Marinade: Combine lime juice, 1 tablespoon oil, 1/2 cup of the beer, garlic, coriander, cumin and jalapeno in a freezer bag.
  • 4Set aside 3 tablespoons and add chicken, seal and rotate bag to cover chicken.
  • 5Refrigerate for 2 hours or over night, turning bag occasionally.
  • 6Fajitas: Combine reserved marinade, beans and remaining beer in a sauce pan.
  • 7Cook over medium heat, stirring and mashing beans until slightly thickened.
  • 8Season to taste with salt.
  • 9In a frying pan add rest of oil over medium heat, add onions and cook partially covered and stirring often until soft and golden brown.
  • 10If made ahead cover beans and onion seperately, reheat when ready to use.
  • 11Remove chicken from bag and drain and discard marinade.
  • 12Arrange on grate, place lid on grill and cook turning once until chicken is done.
  • 13Remove from grate and cut into bite sized pieces.
  • 14Spread beans onto a 10 inch circle in a large pizza pan.
  • 15Top with onions, chicken and cheese.
  • 16Set pan on grate, place lid on grill and cook until cheese is melted.
  • 17Top with guacamole, and some of the salsa. Tuck some of the chips around the edges.
  • 18Serve with remainig chips and salsa.

Printable Recipe Card

About Fajita Nachos

Course/Dish: Poultry Appetizers
Other Tag: Quick & Easy