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Fajita Nachos

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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
  • Salt
  • 2 md Onion; diced
  • 1/2 c Lowfat cheddar cheese
  • 1/2 c Guacamole
  • 15 Corn tortillas - cut in triangles
  • 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.