Super Bowl recipe: Fajita chicken nachos
Who doesn’t love a humongous plate of nachos for noshing while their favorite sports game is on television?
You can line up all the best game-day appetizers you like, but nachos will always be up there with the best of them. And these aren’t your ordinary cheese sauce topped chips. Substantial, they can make a meal. Great for guys who want a lot of muscle in their meal.
Once marinated (and you can do this the night before), the time that remains from there will be 15-20 minutes, tops.
Fajita chicken nachos
1 pound boneless chicken breast
Marinade
1/2 cup orange juice
1 tablespoon taco seasoning
1 tablespoon olive oil
Fajita fixins
1/2 red bell pepper, sliced
1 small onion, sliced
1 tablespoon olive oil
Nacho fixins
12 ounces corn tortilla chips
8 ounces cheddar cheese, shredded
1/4 cup sliced black olives
1/2 cup sliced picked jalapeños
1/2 cup sour cream
1/2 cup guacamole
1/2 cup diced ripe tomatoes
2 tablespoons chopped fresh cilantro
1 cup salsa
1. Mix together chicken marinade and marinate chicken in a plastic zip-top bag overnight.
2. Next day, drain chicken but save the marinade. Slice chicken into bite sized pieces. Preheat oven to 375 degrees F.
3. Heat oil in a large nonstick skillet and stir-fry the chicken, peppers, and onion until chicken is cooked; add remaining marinade to pan and cook until it evaporates.
3. Fill a pie plate with chips then top with chicken mixture, then sprinkle with cheese. Bake about 5-10 minutes until the cheese melts.
4. Top nachos with olives, jalapeños, tomatoes, sour cream, guacamole, cilantro and salsa as desired.
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