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How To Make: DIY Steak/Chicken Fajita Nachos

Updated on April 5, 2015

DIY Steak/Chicken Fajita Nachos

5 out of 5 stars from 1 rating of Steak/Chicken Fajita Nachos

DIY Steak/Chicken Fajita Nachos

DIY Steak/Chicken Fajita Nachos

Who doesn't love nachos? No one...that's who. Human DNA has predisposition for loving nachos, true story. The only thing better than standard nachos, are Steak/Chicken Fajita Nachos smothered in Steak and/or Chicken so tender you'll wonder if your committing a crime. Bell peppers sauteed to perfection with their charred edges and light sweet pepper tones and onions caramelized flawlessly that tie everything together into one messy, sticky, dripping dog pile of orgasmic delight. You may not wont to eat this one with your significant other, they could get jealous.

To start with you are going to need the following...


x1 Plate

x1 Small container

x1 Large micro wave safe measuring cup

x1 Pan or skillet

x1 Basic kitchen tools

x1 Cutting board

Food Items:

x1 Steak and/or Chicken Breast/Strip

x1 Bell Peppers

x1 Onion

x1 Block of Mexican Dipping Cheese ( Get the sold brick that is usually kept in the dairy section, not the liquid kind, trust me it makes a big difference.)

x1 Milk

x6 Spices: salt, onion powder, cumin, garlic powder, chili powder, sage (optional)

x1 Bag of chips ( You can make these yourself with corn shells by frying them in oil. )

x1 Can of refried beans

x1 Container of sour cream

x1 Stem of green onion

x1 Head of lettuce

x1 Sprig of cilantro ( optional )

x1 Container of sriracha ( optional )

x1 Jar of jalapenos


Take your pan and lightly butter it on a burner set to about 7, or medium high. While your butter melts, take and cut your bell pepper into strips or chunks as you see fit and toss them into the pan. Next take your large measuring cup and milk, pour in about 3 tablespoons or so. Grab the Mexican cheese and crumble it up into small piece into the milk, ( more cheese thicker dip, less cheese thinner. or use more or less milk you get the idea.) toss the measuring cup in the micro wave for about 1 1/2 minutes.

By this point you Bell peppers should be starting to char on one side, you can mix them up and try to even that out on both sides, this will go much quicker than the other sides, keep and eye on them. Now take your onion and cut it into strips as well, take out your peppers and toss in the onions with some fresh butter and let them caramelize checking them ever 2-4 minutes. Get your refried beans open while waiting on the onions and pull your cheese out of the micro wave, it will need a good stirring and possibly another run through the nuker (microwave) .

Take your plate and spread out a layer of chips, this will be the foundation for which all future layers are built one...generations of nachos down the line shall look back on this foundation with...wait...sorry.

Take your protein ( meats ) and cut them into thin strips that will cook quickly, once finished get out a small container in this combine equal parts of all the above mentioned spices. Sprinkle this over your meats and rub it in well. By now your onions should be well done and gone hopefully. Toss in a small piece of butter again and the meats with it, this will help to brown them nicely and pull out the flavors. It wont take long if you cut the pieces thinly as mentioned.

While the meat cooks, finish the nachos they will go on. Take your chip plate and evenly spread out some of your pepper, onions, and cheese. At this point if you wanted to use the green onions and cilantro mentioned before chop them up and spread them lightly about as well. Try to get every chip with a little of everything. This includes that sriracha I mentioned above, just put a quick and light drizzle criss-crossing across the layer.

Your meats should be finished by now and ready to be placed on your waiting nacho layer. From here simply add more layers and desired. When you reach your final layer, pop the entire thing in the microwave for about 30 seconds to reheat all the layers. Remove from micro wave and top by shredding some of your lettuce into as fine strips as possible and lightly coating you chips, a dollop...or three, of sour cream in the middle, refried beans beside or on top ( if you went with three ) and if your me...a sh*t ton of jalapeno rings.

Step back and look upon your creation, the embodiment of gluttony and self indulgence. A meal so complete in its gratuity that with its inevitable demise and obliteration, comes a deep sense of loss and regret at having destroyed such a beautiful thing...but that's ok, you can just make another.

Dinner...and tums...are served.


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