Fajita/Chicken Nachos

By Tallon

This is my absolute favorite dish to have while watching football. It is well worth the time you have to put into it.

Baking the chicken instead of sauteing in oil works well too.

Ingredients

• Roasted Salsa:
• 2 lb Roma tomatoes, quartered
• 1 cup onion, chopped
• 1/4 cup olive oil
• 4 garlic cloves
• 2 tsp kosher salt
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• salt and pepper
• Tomatillo Cream:
• 1 lb tomatillos, hulled
• 1/2 cup onion, chopped
• 2 garlic cloves, peeled
• 2 Tbsp olive oil
• 3 Tbsp unsalted butter
• 3 Tbsp all purpose flour
• 2 cups milk
• 1/2 tsp kosher salt
• Fajita/Chicken meat:
• 3/4 lb flank steak
• 3/4 lb boneless, skinless chicken
• 2 Tbsp fajita seasoning
• 1 Tbsp olive oil

Preparation

Step 1

Roasted Salsa:
Preheat oven to 450°
Combine ingredients in a 13 x 9 baking dish coated with nonstick cooking spray; roast 45 minutes.
Coarsely mash roasted vegetables using a potato masher.
Add cilantro and lime juice; season with salt and pepper. Cool to room temp.

Tomatillo Cream:
Preheat oven to 450°
Combine ingredients in an 11 x 7 baking dish coasted with nonstick spray; roast 35 minutes.
Cool slightly, then pulse in a food processor until chunky.
Melt butter in a saucepan over medium-low heat. Whisk in flour to make a roux; cook 2 minutes, stirring often. Gradually add milk, whisking constantly to prevent sticking. Cook until thick, about 10 minutes; season with salt.
Stir in tomatillo mixture into the sauce; simmer to heat through. Thin with warm milk if too thick.

Fajita/Chicken Meat:
Season steak and chicken with fajita seasoning. Heat oil in a skillet over medium-high heat; saute steak 8 minutes/side for medium rare.
Remove from pan and let rest 5 minutes.
While steak rests, saute chicken 6 minutes/ side, or until cooked through. Slice both meats across the grain into thin strips, then cut into bite size pieces.

Pile on top of tortilla chips.