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Thursday, June 15, 2017

Chili's Fajita Nacho's

16 tortilla chips (Large and whole, not broken)
1 (1 ounce) envelope of Mccormicks Fajita Seasoning mix
1 uncooked boneless chicken breast (cut in strips)
1 vidalia onion (cut in half and sliced)
1 bell pepper (cut in half, deseeded, then sliced into strips)
1 jalapeno (deseeded and cut in slices)
1/2 cup monterey jack cheese (shredded)
1/2 cup mild cheddar cheese (shredded)
1 cup lettuce (shredded)
1/2 cup Pace Thick & Chunky salsa
2 tablespoons sour cream
2 tablespoons guacamole (optional)

Saute chicken, onion, and peppers as directed on the Fajita 
seasoning pack. When done, drain mixture and set aside. 
Place tortilla chips in a circle on a large plate or platter that 
is oven proof or microwaveable. Layer chicken, onions, and peppers 
on top of the tortilla chips. Next, layer shredded cheeses on top 
of the chicken, and top with jalepenos. 
Place plate in 350F oven and cook just until cheeses are melted, 
or microwave on medium. When Nachos are ready, add the shredded 
lettuce in the middle of the plate or platter. Top the lettuce with 
salsa, sour cream, and guacamole. 

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