Chicken Fajita Nachos

Williams-Sonoma

Chicken Fajita Nachos
Chicken Fajita Nachos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For chicken:

  • 2

    Tbsp olive oil

  • 1/4

    cup minced yellow onion

  • 1/2

    tsp garlic powder

  • 1

    and 1/2 Tbs rice wine vinegar

  • 1/2

    tsp. California chili powder

  • 1/2

    tsp. smoked ground cumin

  • 1

    tsp. Fresh ground pepper

  • 1

    lb boneless, skinless chicken thighs.

  • Kosher salt to taste.

  • For onion mixture:

  • 1

    yellow onion, cut into 1/2 inch dice

  • 1

    red bell pepper seeded and cut into 1/2 inch dice

  • 2

    Tbsp olive oil

  • Kosher salt to taste

  • 21

    oz of tortilla chips.

  • 3/4

    lb shredded Monterey Jack cheese

  • 1

    can refried beans

  • 1/2

    cup picketed jalapeño slices

  • 2

    Tbsp minced fresh cilantro

  • Guacamole, salsa, and sour cream for serving.

Directions

Prepare chicken: in a bowl whisk together the olive oil, onion, garlic powder, vinegar, chili powder, cumin, and pepper. Season the chicken with salt and place in a sealable plastic bag. Pour the marinade into a bag and deal. Refrigerate for at least 30 minutes. Preheat the center burners of a gas grill on low and the putter burners on medium-high for ten minutes. In a bowl, stir together the onion, bell pepper, olive oil, and salt. Transfer to a mesh grill basket and set over the hottest part of the grill. Cook, stirring often, until the onion and pepper are tender. 10-12 minutes. Remove from the grill. Remove the chicken from the marinade. Shacking off excess. Place the chicken on the hottest part if the grill and cook, turning once, until opaque throughout. 6 to 8 minutes, per side. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into strips. Assemble nachos as desired.

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