Fajita Chicken Nachos

If the picture is not convincing enough, then I don’t know what else can persuade you to make these nachos. They may not be authentic Mexican by any means, but they were deliciously cheesy and gooey.

I bought fresh tortillas from the grocery store, cut them up and fried them. I love “home-made” tortilla chips. They’re so good, and they only set me back about $2. As for the “queso,” well, I used Velveeta. And I am not ashamed.  I got the recipe from Confections of a Foodie Bride, and it was the perfect consistency for the nachos.

I had an extra chicken breast, so I marinated it in lime-cayenne seasoning, the same I use for fajita meat.

I also topped the nachos with shredded lettuce and fresh jalapeno slices, with a side of guacamole and sour cream.

The entire meal was no more than $9.

This isn’t a complicated dish by any means, but a little help in the kitchen for this one is recommended.

Ingredients for 2:
Nachos
5 flour tortillas
Vegetable oil for frying
1 cup of shredded lettuce
1 jalapenos, halved then thinly sliced
1 chicken breast, butterflied
½ cup chicken stock
1 lime, juiced
Cayenne, salt and pepper

Queso
8 ounce block of Velveeta cheese, chopped up
¼ cup milk
Vegetable oil
½ cup white onion, diced
1 jalapenos, diced (seeds in or out)
½ cup diced tomatoes, canned or fresh
2 tablespoons cilantro
Cayenne and salt

Guacamole
1 ripe avocado, cut into chunks
1 lime, juiced
1 jalapenos, diced (seeds in or out)
1 tablespoons cilantro
Salt and pepper

First, marinate the chicken. Combine the chicken, juice of 1 lime, cayenne, salt, and pepper. Then refrigerate for at least 20 minutes.

Fry the chips in small batches. I do this to save oil. I fill a saucepan with just enough oil to fry the chips. That should only be about half an inch or so of oil. Drain the chips on a paper towel and set aside.

For the guacamole, whisk everything together until it reaches the consistency you desire. Then refrigerate.

Heat about half a tablespoon of oil in a pan on medium heat. Add the ½ cup of onion and the 1 diced jalapeno. Cook until the onions are translucent, about 3 or 4 minutes.

In the meantime, combine the Velveeta chunks and ¼ cup of milk in a microwave-safe bowl. Add the onion-jalapeno mixture into the same bowl as the cheese and milk.

Keep the pan on medium heat, and then add the butterflied chicken. Cook on one side for about 3-4 minutes, then flip and cook for another 2 minutes, then add the ½ cup of chicken stock and cover. Cook for another 2-3 minutes, then remove and allow to rest and then cut into small chunks.

Microwave the bowl of “soon-to-be queso” for 1 minute at a time, while stirring in between each interval.  It should take about 3 minutes for the perfectly melt-y consistency. Then add the diced tomatoes, cilantro and seasonings.

When all is prepped and cooked thoroughly, you can assemble. I just grabbed the biggest plate available in the house and layered the chips, cheese, chicken chunks, shredded lettuce and jalapenos. And don’t forget the guacamole and sour cream to cool down the heat!

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Published in: on June 15, 2010 at 1:10 pm  Comments (1)  
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One CommentLeave a comment

  1. So Good!


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