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


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.

About Fajita Nachos

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