Fajita Nachos Food

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FAJITA NACHOS



Fajita Nachos image

This is much like the fajita nachos you can order in most Mexican restaurants. You can also substitute chicken breast strips for the flank steak, or if you are on a tight budget, even ground beef will work well.

Provided by Brian Davis

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb flank steak
1 bag tortilla chips
2 cups shredded cheese (choose whatever your favorite is, I like Kraft's Mexican blend or a good white american cheese)
nonfat sour cream (optional)
guacamole (optional)
1 envelope fajita seasoning mix

Steps:

  • If you have a grill, grill flank steak seasoned with fajita seasoning until done.
  • If not, you can also cook indoors in a well-greased skillet.
  • Arrange tortilla chips on a baking sheet with aluminum foil covering it.
  • A pizza pan works particularly well for this.
  • Top the chips with the cooked Flank Steak, topped with cheese and any other toppings you desire, such as peppers or onions.
  • I also like to add a bit of fajita seasoning to the cheese to give it a little zest.
  • Place in 350 Degree oven for 20-30 minutes, depending on how long it takes to melt the cheese.
  • Garnish with sour cream, guacamole, lettuce, tomatoes, or any other desired garnish.

LOADED CHICKEN FAJITA NACHOS RECIPE BY TASTY



Loaded Chicken Fajita Nachos Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, chili powder, garlic powder, cumin, vegetable oil, onion, garlic, bell peppers, lime, tortilla chips, pepper jack cheese, shredded sharp cheddar cheese, sour cream, salsa, guacamole

Provided by Robert Broadfoot

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 17

3 boneless, skinless chicken breasts, cubed
2 teaspoons salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
3 tablespoons vegetable oil
1 onion, halved and sliced
4 cloves garlic, sliced
3 bell peppers, seeds removed, sliced lengthwise
1 lime, juiced
13 oz tortilla chips, 1 bag
2 cups pepper jack cheese, shredded
1 cup shredded sharp cheddar cheese
sour cream, to taste
salsa, to taste
guacamole, to taste

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Add the chicken breast to a bowl and season with salt, chili powder, garlic powder, and cumin.
  • In a large skillet, heat 2 tablespoons vegetable oil and cook chicken until slightly charred and no longer pink. Cook chicken in batches to avoid overcrowding the pan. Remove cooked chicken from the skillet, and transfer into a bowl.
  • Heat another tablespoon of oil, add the onions and cook for a couple minutes until onions are slightly translucent.
  • Add the garlic and peppers and cook slightly, then remove from heat. Transfer garlic and peppers to the chicken bowl, then top with lime juice.
  • Lay down half the tortilla chips on the skillet, followed by half the fajita mixture, and top with pepper Jack and cheddar cheese. Repeat with the remaining ingredients.
  • Bake until the cheese has melted, about 15 minutes.
  • Add your choice of topping (optional).
  • Nutrition Calories: 1799 Fat: 106 grams Carbs: 165 grams Fiber: 18 grams Sugars: 20 grams Protein: 59 grams
  • Enjoy!

Nutrition Facts : Calories 1213 calories, Carbohydrate 82 grams, Fat 68 grams, Fiber 8 grams, Protein 70 grams, Sugar 10 grams

CHICKEN FAJITA NACHOS



Chicken Fajita Nachos image

Make and share this Chicken Fajita Nachos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons lime juice
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (7 ounce) boneless skinless chicken breasts, lightly pounded to an even thickness
1 medium onion, chopped
1 small red bell pepper, chopped into 1/2-inch dice
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, chopped
6 ounces tortilla chips
1 1/2 cups shredded sharp cheddar cheese

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.

Nutrition Facts : Calories 285.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 51, Sodium 400.3, Carbohydrate 16.9, Fiber 1.6, Sugar 1.4, Protein 18.7

FAJITA NACHOS



Fajita Nachos image

Sizzling fajita fixings are used as a topper for nachos and finished with grated cheese.

Provided by Ree Drummond

Categories     beef,cheese,Mexican,vegetables

Yield 12 servings

Number Of Ingredients 17

⅓ cup olive oil
4 cloves garlic
2 limes, juiced
2 canned chipotle peppers in adobo with a little adobo sauce
handful fresh cilantro
1 whole flank steak
Olive oil, as needed
2 yellow onions, sliced
2 red/yellow bell peppers, sliced
1 Tbsp taco seasoning
1 18-oz bag sturdy tortilla chips
8 oz grated monterey jack
8 oz grated Monterey Jack and Cheddar mix
handful fresh cilantro leaves
Salsa
Sour cream
Pico de gallo

Steps:

  • Combine the olive oil, garlic, lime juice, chipotle peppers with sauce and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Put the flank steak in a large resealable plastic bag or baking dish. Pour in the marinade and make sure it adequately coats the meat. Seal the bag or cover tightly and refrigerate for 24 hours at least.
  • When ready to make the nachos, preheat the oven to 350ºF. Heat an indoor grill pan to high. Remove the meat from the marinade (discard the marinade).
  • Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn it 45 degrees halfway through on both sides to get nifty grill marks.) Set aside to rest.
  • In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add the onions and peppers, sprinkle over the taco seasoning and cook until the vegetables are somewhat soft and starting to get black bits, 3 to 5 minutes. Set aside.
  • Slice half of the flank steak into strips against the grain, then chop the slices into smaller bites (see Cook's Note). Put the sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
  • Arrange the tortilla chips on a large ovenproof platter (or baking sheet). Sprinkle plenty of cheese all over the top. Put the platter in the oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips). Generously sprinkle the peppers, onions and chopped steak all over the top. Garnish with cilantro leaves.
  • Serve immediately with salsa, sour cream and pico de gallo.

FAJITA NACHOS



Fajita Nachos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time P1DT30m

Yield 12 servings

Number Of Ingredients 16

1/3 cup olive oil
4 cloves garlic
2 limes, juiced
2 canned chipotle peppers in adobo with a little adobo sauce
Handful fresh cilantro
1 whole flank steak
Olive oil, as needed
2 yellow onions, sliced
2 red/yellow bell peppers, sliced
1 tablespoon taco seasoning
One 18-ounce bag sturdy tortilla chips
8 ounces grated Monterey Jack and Cheddar mix
Handful fresh cilantro leaves
Salsa
Sour cream
Pico de gallo

Steps:

  • For the flank steak: Combine the olive oil, garlic, lime juice, chipotle peppers with sauce and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Put the flank steak in a large resealable plastic bag or baking dish. Pour in the marinade and make sure it adequately coats the meat. Seal the bag or cover tightly and refrigerate for 24 hours at least.
  • For the nachos: When ready to make the nachos, preheat the oven to 350 degrees F. Heat an indoor grill pan to high. Remove the meat from the marinade (discard the marinade).
  • Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn it 45 degrees halfway through on both sides to get nifty grill marks.) Set aside to rest.
  • In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add the onions and peppers, sprinkle over the taco seasoning and cook until the vegetables are somewhat soft and starting to get black bits, 3 to 5 minutes. Set aside.
  • Slice half of the flank steak into strips against the grain, then chop the slices into smaller bites (see Cook's Note). Put the sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
  • Arrange the tortilla chips on a large ovenproof platter (or baking sheet). Sprinkle plenty of cheese all over the top. Put the platter in the oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips). Generously sprinkle the peppers, onions and chopped steak all over the top. Garnish with cilantro leaves.
  • Serve immediately with salsa, sour cream and pico de gallo.

CHEVY'S CHICKEN FAJITAS



Chevy's Chicken Fajitas image

This recipe originally came from the Chevy's and Rio Bravo Cookbook. I've made it for about ten years, for groups as large as 50 who all raved about its flavor and authenticity. The Achiote Paste can be found at Latin grocers, or by mail at MexGrocer.com. It's a little bit of work but well worth it. It's essential to use fresh orange and pineapple juice, for the enzymes, if at all possible. Time listed includes the marinating time.

Provided by PacemakerGuy

Categories     Poultry

Time 10h40m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/3 cup achiote paste
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 cup freshly squeezed orange juice
1/4 cup pineapple juice (Frozen just OK, fresh is much better)
2 tablespoons finely diced yellow onions
1 tablespoon minced garlic
2 teaspoons kosher salt
1/4 teaspoon white pepper
1 bay leaf
1/4 cup paprika
2 teaspoons cayenne pepper
2 tablespoons kosher salt
2 teaspoons white pepper
2 tablespoons black pepper
2 tablespoons granulated garlic
1 tablespoon chili powder
2 tablespoons Mexican oregano
2 lbs boneless skinless chicken breasts

Steps:

  • Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
  • Add bay leaf and reserve.
  • Mix spice rub ingredients.
  • Wash chicken breasts and pat dry with paper towels.
  • Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
  • Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
  • Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
  • Grill the breasts until cooked through.
  • Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.

Nutrition Facts : Calories 448.9, Fat 18.1, SaturatedFat 2.9, Cholesterol 131.7, Sodium 4533.4, Carbohydrate 17.2, Fiber 5.9, Sugar 5.1, Protein 55.5

STEAK FAJITA NACHOS RECIPE BY TASTY



Steak Fajita Nachos Recipe by Tasty image

Here's what you need: hanger steak, salt, pepper, chili powder, garlic powder, cumin, oil, tortilla chips, green pepper, red pepper, white onion, pepper jack cheese, cheddar cheese, guacamole, sour cream, salsa

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 16

2 lb hanger steak
2 teaspoons salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
3 tablespoons oil
9 oz tortilla chips
1 green pepper, sliced
1 red pepper, sliced
½ white onion, sliced
2 cups pepper jack cheese
1 cup cheddar cheese
guacamole, garnish
sour cream, garnish
salsa, garnish

Steps:

  • Preheat oven to 350F° (175°C).
  • Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated.
  • Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes.
  • Slice the steak into bite-size pieces.
  • In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients.
  • Bake for 15 minutes, until cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 1204 calories, Carbohydrate 53 grams, Fat 71 grams, Fiber 5 grams, Protein 83 grams, Sugar 4 grams

CHICKEN FAJITA NACHOS SUPREME



Chicken Fajita Nachos Supreme image

Make and share this Chicken Fajita Nachos Supreme recipe from Food.com.

Provided by ChipotleChick

Categories     Chicken

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2 cups shredded cooked chicken
1 (1 1/4 ounce) package fajita seasoning mix
1/3 cup water
8 ounces tortilla chips
1 1/4 cups grated cheddar cheese
1 cup grated monterey jack cheese
1 (2 1/2 ounce) can sliced ripe olives, drained
1/4 cup green onion, sliced
1 large tomatoes, diced
guacamole (optional)
sour cream (OPT)
canned jalapeno slices (optional)
salsa (optional)

Steps:

  • Combine chicken, fajita seasoning, and water in a medium saucepan.
  • Bring to a boil, reduce heat and simmer about 7 minutes.
  • In a large, shallow ovenproof platter or pizza pan arrange the tortilla chips.
  • Top with the chicken and cheeses.
  • Broil in the oven until cheese is melted.
  • Top with tomatoes, olives, green onions, salsa, and jalapenos, if desired.
  • Serve optional sour cream and guacamole on the side.

Nutrition Facts : Calories 703, Fat 41.4, SaturatedFat 16.1, Cholesterol 127.8, Sodium 833.2, Carbohydrate 41.3, Fiber 4.3, Sugar 2.2, Protein 42.7

CHILI'S CHICKEN FAJITA NACHOS (COPYCAT)



Chili's Chicken Fajita Nachos (Copycat) image

Corn Tortilla Chip's topped with moist and tender strip's of Chicken,Onions,& Peppers,(sauteed with Fajitas seasoning mix) Topped with melted Monterey Jack, Cheddar Cheese,& Jalepenos. Served with lettuce, salsa, & sour cream.

Provided by Donna Luckadoo

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

16 tortilla chips (Large and whole, not broken)
1 (1 ounce) envelope of mccormicks fajita seasoning mix
1 uncooked boneless chicken breast (cut in strips)
1 vidalia onion (cut in half and sliced)
1 bell pepper (cut in half, deseeded, then sliced into strips)
1 jalapeno (deseeded and cut in slices)
1/2 cup monterey jack cheese (shredded)
1/2 cup mild cheddar cheese (shredded)
1 cup lettuce (shredded)
1/2 cup of pace thick & chunky salsa
2 tablespoons sour cream
2 tablespoons guacamole (optional)

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!

Nutrition Facts : Calories 1440.3, Fat 75.9, SaturatedFat 20.6, Cholesterol 107.4, Sodium 1655.5, Carbohydrate 150.2, Fiber 14.4, Sugar 9, Protein 47.9

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From addapinch.com


FAJITA NACHO RECIPE - COOKEATSHARE
Trusted Results with Fajita nacho recipe. Cooks.com - Recipes - Fajita Nachos. This handsome box, the perfect accessory for any bar, contains 50 laminated cards with recipes for winning drinks in high ... Results 1 - 7 of 7 for fajita nachos. ... fajita nacho Recipes at Epicurious.com. We are unable to find an exact match for: fajita nacho. ... Recipe Flash: get weekly recipes & …
From cookeatshare.com


FAJITA NACHOS - FOODS AND DIET
Desscription Ingredients 1/4 cup lime juice 1/4 cup olive oil 1/2 cup beer 2 cloves garlic, minced or pressed 1 teaspoon ground cumin 1 fresh jalepeno chile, stemmed, seeded minced 1 can refried beans 1 pound beef skirt or flank steak 2 med. onions, chopped browned 1 cup shredded Cheddar cheese Guacamole, purchased or homemade Lima Salsa (see below) …
From foodsanddiet.com


STEAK FAJITA NACHOS - COMPLETELY DELICIOUS
Rub steak all over with ⅔ of the fajita seasoning, oil and cilantro. Marinate in the fridge for 30 minutes and up to 24 hours. Combine peppers and onions with remaining fajita seasoning, oil and cilantro in a separate bowl. Preheat grill to medium high heat and cook steak on each side for 2-3 minutes, until slightly browned.
From completelydelicious.com


BEEF FAJITA NACHOS | BEEF LOVING TEXANS
Preheat oven to 450°F. Place a cast iron skillet over high heat. Season the Skirt Steak well on both sides with the rub, then place into the hot pan. Cook, flipping the steak every 3-4 minutes, for a total of 17 minutes. (Note: the USDA recommends a minimum of 145°F internal temperature).
From beeflovingtexans.com


BEEF FAJITA NACHOS - MEXICAN RECIPES
Beef Fajita Nachos might be just the hor d'oeuvre you are searching for. This gluten free recipe serves 12. One serving contains 337 calories, 7g of protein, and 24g of fat. A mixture of weight cheese, garlic, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 24 hours and 12 minutes.
From fooddiez.com


SHRIMP FAJITA NACHOS | BEYONDCELIAC.ORG
Directions: 1. Heat olive oil in a 10” skillet. Add oil and stir fry onions and peppers over high heat until as tender as you like them. 2. While onions and peppers are cooking, arrange tortilla chips on microwave-safe plates and top with slices of cheese. Microwave each plate for a few seconds until cheese is melted. 3.
From beyondceliac.org


STEAK FAJITA NACHOS (30 MINUTES) • ZONA COOKS
These Best EVER Steak Fajita Nachos are easy, perfectly seasoned, and delicious with tender, juicy, sizzling Ribeye steak, bell peppers and onions, covered in Monterey Jack cheese and baked until melted. This steak nachos recipe is ready in just 30 minutes. This dish makes a great appetizer, lunch, or amazing date night dinner for two.
From zonacooks.com


CHICKEN FAJITA NACHOS WITH PEPPERS - LOW CARB, KETO ...
Step Two: Saute the onion and three peppers. Step Three: Preheat the broiler. Step Four: Put the cooked chicken, seasoning, and cream cheese in a cast-iron skillet until creamy and warmed all the way. Transfer the mixture into the halved sweet peppers. Step Five: Cover with slices of cheddar cheese and put the pan in the oven to broil for 2-3 ...
From joyfilledeats.com


CHICKEN FAJITA NACHOS {LOADED DOUBLE-DECKER NACHOS} - KEY ...
Chicken Fajita Nachos. If you’re anything like me, and you love fajitas and you love nachos, you’ll be so excited about this fajita nacho recipe. The flavor combination is seriously so good – it’s legitimately restaurant quality game day food. Everyone in your family will love this recipe, I …
From keytomylime.com


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