Paired with a Pale Ale
January is such a difficult time of year to get healthy. I don’t care what anyone says. First of all, it’s winter. Especially if you don’t live in a warmer climate, it can be very difficult to get fresh produce. Second of all, it’s winter (yes, again). Winter is a comforting time of year. In my personal opinion, the heavier the food the better this time of year. Third of all, it’s officially the end of football season. On the professional side of things, we are just getting into the playoffs. That means there will be a ton of tailgating and homegating going on. Lots of wings will be consumed, and even more nachos will be devoured.
These chicken fajita nachos are my ode to football season. The great thing about these nachos is they aren’t TERRIBLE for you. Aside from the cheese, they are the perfect way to ease into a healthier lifestyle while still enjoying the perks of tailgating. They are also very simple to make, and are ready in under an hour (minus the marinating time). Make them for your next shindig ASAP!
Beer I love a pale ale with foods like this one. The thing about pale ales is that you can get the essence of an IPA without it being so hoppy, so it tends to pair very well with food because it doesn’t overpower anything. It’s also great with spicier foods. The hops tone down the spiciness and really elevate the flavors!
Chicken Fajita Nachos
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 recipe taco seasoning (recipe below) = about 1 packet
- 1/3 cup olive oil
- 1/4 cup fresh lime juice
- 1/2 cup fresh cilantro (more for garnish)
- 1 small can diced green chilies (4.5 ounces)
- 4 cloves of garlic
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large bag tortilla chips (I used a thick round tortilla chip so that they would hold up well)
- 1 cup monterey jack cheese
- 1 cup Mexican blend cheese
- For Serving: Guacamole, Sour Cream, Chopped Cilantro, Pico de Gallo
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon crushed red pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Add the chicken to large ziploc bag. Set aside. To the bowl of your blender, add the taco seasoning, olive oil, lime juice, cilantro, green chilies, and garlic. Pulse until very, very smooth. Pour the marinade over the chicken and seal tightly. Place it in the refrigerator to marinate for at least 2 hours or up to 12 hours.
- Once the chicken has marinated, preheat a large skillet over medium-high heat. Add the chicken to the pan along with ALL of the marinade. Cook the chicken for 12-14 minutes, tossing frequently, until the chicken is completely cooked through. Remove the chicken from the pan and set aside, leaving some of the marinade behind.
- To the pan, now add the onion peppers. Cook the veggies until tender, about 10 minutes. Remove the pan from heat and add the chicken back to the pan. Toss the ingredients together and set aside.
- In a large cast iron skillet, place a layer of tortilla chips. On top of the chips, layer cheeses and the chicken mixture. Add more cheese on top if desired.
- Place the skillet in a preheated broiler for about 3-4 minutes, or until the cheese is melty and bubbly. Remove from heat and serve immediately, topped with guacamole, sour cream, pico de gallo, and chopped cilantro.
- Whisk all ingredients together. Store in a cool, dark place.