FAJITA NACHOS
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
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
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
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
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
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
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
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT30m
Yield 12 servings
Number Of Ingredients 16
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
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
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
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
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
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
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)
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
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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