Friday, July 2, 2010

Leftover Fajita Nachos

If you're like me, you always make too much... I hate to even admit there is such a thing... and whenever I make fajitas, I love them so much, I always make enough for the next day. Well this last time I made fajitas, I was staring at our leftovers and decided to try something new - Fajita Nachos! It was SUPER easy, and dinner only took 15 minutes to throw together. With just a few extra minutes - you have an equally delicious meal, but in a fourth of the time. Not only is this the perfect meal, but it also makes for a great snack or party appetizer. Next time you make fajitas, you've gotta try these!


6 soft flour tortillas (fajita size)
1/2 cup vegetable or canola oil
Left over marinated and grilled fajita beef or chicken (I used beef)
Pico de gallo (mixture of chopped tomato, red onion, jalapeno, cilantro & lime juice)
Sauteed green bell pepper & onions
Freshly shredded Monterey Jack cheese
Sour cream


Light and Crispy Tortilla Chips:
In a small round saute pan, bring oil up to temperature over medium-low heat. You'll know the oil is ready if it sizzles when you flick a few drops of water on the surface of the oil. While the oil is heating, cut flour tortillas in half and then cut each half into thirds - each tortilla should yield 6 chips. Carefully place tortilla chips into the pan (I usually do 6 at a time) and watch them closely. These chips will brown very quickly. Allow them to cook for about 30 seconds - 1 minute and then flip them over in the hot oil once the underside is golden brown. Repeat for the other side and then place the hot chips onto a paper lined cookie sheet. Spread them out and sprinkle with salt. Continue this process until all your chips are cooked.

Assembling the Nachos:
Once all your ingredients are ready to go you can begin to assemble your nachos! (Because I pulled everything straight from the fridge, on a cookie sheet, I placed my left over fajita beef on one side and my peppers and onions on the other. I put them under the broiler for only about a minute and then pulled them out once they were warmed through.)

(Just before topping with pico and sour cream..... can you say, "yum?!")

On a clean cookie sheet, lay out tortilla chips and spread them out in a single even layer (this ensures each bite gets a little bit of goodness!) Next, layer warm beef evenly over chips. Repeat this same step with peppers and onions being sure to get a little on each chip. Top with a generous helping of shredded Jack cheese and place under the broiler for about 1-2 minutes or until cheese is completely melted and bubbly! Remove the nachos from the oven and sprinkle with fresh pico and then dollop generously with sour cream. Garnish with freshly chopped cilantro and serve immediately.

*TIP: I prefer as few dishes as possible, so whenever I use a cookie sheet, I line it with foil. This way you can re-use the same sheet for your chips, beef/pepper/onions & nachos - just replace with new foil in between each step ;)

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