Fajita Nachos
This mouthwatering nacho recipe features savory marinated steak strips layered over crispy tortilla chips and gooey melted cheese. Topped with a colorful mix of sautéed onions and peppers, pickled jalapeños, and fresh cilantro, these nachos are perfect for sharing at your next gathering. Serve with guacamole, salsa, and sour cream for a delightful, flavor-packed snack that's sure to please a crowd.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1/4 cup minced yellow onion
- 1 garlic clove, minced
- 1 1/2 Tbs. rice wine vinegar
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 tsp. freshly ground pepper
- 1 lb. skirt steak
- Salt, to taste
- 1 yellow onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 Tbs. olive oil
- Salt, to taste
- 1 1/2 bags (each 14 oz.) tortilla chips
- 3/4 lb. sharp cheddar cheese, shredded
- 3/4 lb. Monterey jack cheese, shredded
- 1 can (16 oz.) refried beans
- 1/2 cup pickled jalapeño slices
- 2 Tbs. minced fresh cilantro
- Guacamole for serving (see related recipe at left)
- Salsa for serving
- Sour cream for serving
Instructions
- To prepare the steak, in a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper. Season the steak with salt and place in a sealable plastic bag. Pour the marinade into the bag and seal the bag. Let the steak stand at room temperature for 10 minutes or refrigerate for up to 2 hours.
- Preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.
- In a bowl, stir together the onion, bell pepper, olive oil and salt. Transfer to a mesh fry basket and set over the hottest part of the grill. Cook, stirring often, until the onion and pepper are tender, 10 to 12 minutes. Remove from the heat.
- Remove the steak from the marinade and shake off the excess. Place the steak on the hottest part of the grill and cook, turning once, 3 to 4 minutes per side for medium-rare. Transfer the steak to a carving board and let rest for 5 minutes. Cut the steak across the grain into 1/4-inch strips.
- To assemble the nachos, place a single layer of tortilla chips on the bottom of a grill tray. Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top. Place several spoonfuls of refried beans on the cheese. Sprinkle one-fourth <i>each</i> of the steak, pepper-onion mixture and jalape&#241;o slices on top. Repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.
- Place the grill tray over the center burners on the grill, close the lid and cook for about 7 minutes. Turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.
- Remove the tray from the grill and top the nachos with cilantro. Serve immediately with guacamole, salsa and sour cream on the side. Serves 10 to 12.
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