Chilis Chicken Fajita Nachos Copycat Food

CHILI'S CHICKEN FAJITA NACHOS (COPYCAT)

Steps:

• Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
• When done, drain mixture and set aside.
• Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
• Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
• Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos.
• Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
• When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
• Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
• Grab a cold one and Enjoy!

LIME CHICKEN NACHOS

Steps:

• Cut chicken into small strips.
• Combine lime jice, pepper, chili powder and olive oil and use it to coat chicken. Marinate chicken for at least half an hour.
• While chicken is marinating, cut up onion and cook corn. Toss these with an additional 1 tablespoon of lime juice.
• Grill or pan-fry marinated chicken pieces. When finished, add them to the salsa mixture.
• Serve over tortilla chips. Add cheese if desired.

COPYCAT CHILI'S CHICKEN FAJITAS

Steps:

• In a small bowl, combine all of the Chicken Marinade ingredients; whisk together until fully combined. Use a fork to pierce each chicken breast in several places and then place the chicken breasts in a medium-sized glass baking dish. Add Chicken Marinade to the baking dish; cover and refrigerate overnight.
• Place a large cast iron skillet over medium-high heat. Once skillet is hot, add olive oil and peppers. Sauté for 6-7 minutes, and then add the onions. Continue sautéing for 15-20 more minutes or until onions and peppers soft, stirring occasionally.
• Meanwhile, place another skillet or fry pan over medium-high heat. Place marinated chicken breasts in pan and cook until done (~15-18 minutes), flipping after 10 minutes.
• In a small bowl, whisk together all of the ingredients for the Vegetable Finishing Sauce. When the peppers and onions are almost done, reduce heat to medium low, add the Vegetable Finishing Sauce and simmer for 2-3 more minutes.
• Once chicken breasts are cooked, transfer them to cutting board and slice thinly.
• Place chicken, onions and peppers on a flour tortilla. Top with optional toppings as desired. (Tip: Wrap the stack of tortillas in a wet paper towel and microwave for 30 seconds before adding toppings. This will both warm and soften the tortillas.)

NACHOS DE CHILI'S GRILL COPYCAT

Steps:

• Pre-heat broiler rack on top.
• Heat beans on stove top or microwave.
• Heat chilli and cut up chunks of velveta on stovetop or microwave to create a dip.
• Shred cheese.
• Lay tostadas flat on baking sheet.
• Spread beans on tostadas.
• Spread chili cheese dip on tostadas.
• Optional fajita meat (chicken or beef) placed on top of tostadas.
• Spinkle Colby Jack on top of tostadas.
• Place Jalepenos on top of tostada.
• Place in oven untill cheese has thoroughly melted but not burned tostadas this does not take long with a broiler.
• Take out of oven.
• Top with sour cream.
• Top with avocado slices.
• Top with pico de gallo.
• Using a large knife slice tostadas in quarters and place on serving dish.

CHICKEN FAJITA NACHOS

Steps:

• Add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine.
• Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
• Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
• Take chicken breasts from marinade and place in the skillet.
• Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
• Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
• Remove from the heat and cool; chop chicken into ¾-inch bite-sized pieces.
• Heat the remaining oil in a medium saucepan over med heat.
• Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
• Cook, stirring often, about 6 minutes or until the onion is tender.
• Position oven rack in the upper third of the oven; preheat to 450°.
• Spread the tortilla chips on an ovenproof platter or pizza pan.
• Top with chicken, then the vegetables, then sprinkle with the cheese.
• Bake, about 5 minutes or until the cheese melts.

SKILLET CHICKEN NACHOS

Steps:

• Combine all ingredients, except cheddar cheese in skillet over medium heat.
• Bring to a boil, reduce heat and simmer for about 10 minutes.
• Stir in cheese until melted (or if keeping in crockpot, I usually put on the side, when serving).
• Serve with tortilla chips.