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Receta Fajita Nachos
by Global Cookbook

Fajita Nachos
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  Raciónes: 6

Ingredientes

  • 1/4 c. Lime juice
  • 2 Tbsp. Extra virgin olive oil
  • 1 1/2 c. Beer
  • 2 cl Garlic
  • 1 tsp Grnd coriander
  • 1 tsp Grnd cumin
  • 1 x Jalapeno, seeded and minced
  • 1 lb Boned and skinned chicken Breast halves, fat removed
  • 32 ounce Pinto beans Salt
  • 2 med Onion, diced
  • 1/2 c. Lowfat cheddar cheese
  • 1/2 c. Guacamole
  • 15 x Corn tortillas cut in triangles
  • 1 lrg Tomato, quartered
  • 2 lrg Tomatillos, quartered
  • 1/4 c. Red bell pepper, sliced
  • 2 Tbsp. Red onion
  • 1 tsp Lime peel, grated
  • 1 Tbsp. Lime juice

Direcciones

  1. Preparation Time: 0:30 For Salsa:Combine all ingredientsin a food process or possibly salsa machine and mix. Cover chill till ready to use. Marinade: Combine lime juice, 1 Tbsp. oil, 1/2 c. of the beer, garlic, coriande cumin and jalapeno in a freezer bag. Set aside 3 Tbsp. and add in chicken, seal and rotate bag to cover chicken.
  2. Chill for 2 hrs or possibly 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 till slightly thickened. Season to taste with salt. In a frying pan add in rest of oil over medium heat, add in onions adn cook partially covered and stirring often till soft and golden. 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 till chicken is done.
  3. Remove fro grate and cut into bite sized pcs. Spread beans onto a 10 inch circle in a large pizza pan. Top with onions, chicken, and cheese.
  4. Set pan on grate, place lid on grill and cook till 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.