Fajita Nachos

| Next >>

Title: Fajita Nachos
Yield: 6 Servings
Categories: Beef, Poultry, Salads


1/4 c Lime juice
2 tb Olive oil
1 1/2 c Beer
2 Cl Garlic
1 ts Ground coriander
1 ts Ground cumin
1 Jalapeno; seeded and chopped
1 lb Boned and skinned chicken
Breast halves; fat removed
32 oz Pinto beans
2 md Onion; diced
1/2 c Lowfat cheddar cheese
1/2 c Guacamole
15 Corn tortillas
-- cut in triangles

---------------------------------LIME SALSA---------------------------------
1 lg Tomato; quartered
2 lg Tomatillos; quartered
1/4 c Red bell pepper; sliced
2 tb Red onion
1 ts Lime peel; grated
1 tb Lime juice

Recipe by: Weber Preparation Time: 0:30 For Salsa: Combine all ingredients
in a food process or salsa machine and mix. Cover refrigerate until ready
to use. Marinade: Combine lime juice, 1 tablespoon oil, 1/2 cup of the
beer, garlic, coriande 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 ov
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 t
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 fro 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.