GORDO’S Fajita Nachos
Monday, January 19, 2009
GORDO’S “Carne” Fajita Nachos
Serving Size: 6
• 1 ½ lbs chicken breast(marinated), or
• 1 ½ lbs flank steak(marinated), or
• 12- peel & deveined large shrimp(marinated)
• 1 lb any flavor GORDO’S Cheese Dip (room temperature)
• 1 medium onion (sliced, marinated)
• ½ green bell pepper (sliced, marinated)
• 1 bag of tortilla chips
•1 cup beer
•¼ cup fresh lime juice
•¼ cup minced fresh cilantro
•2 T. olive oil
•2 T. Worcestershire sauce
•2 T. chili powder
•2 t. minced garlic cloves
•1 t. chopped jalepeno
•1 t. ground cumin
•1 t. salt
The night before the big game combine all your marinade ingredients into a 1 gallon zip lock bag. Place your onions, bell peppers, 3 tablespoons of marinade on a square of aluminum foil large enough to fold & seal, refrigerate (turn occasionally). Add the chicken, steak, or shrimp into the original marinade bag. Refrigerate at least two hours (turn occasionally) or until your grill is ready to go.
Place your Veggie pouch onto the grill while you cook your fajitas. Grill your choice of fajita over the grill to your liking and cut into bite size pieces. If you chose the shrimp, careful it only takes a few minutes.
Arrange a thick layer of tortilla chips in a toss away pan, next layer your chicken, steak, and/or shrimp, third layer add your onion & bell pepper To top your nachos off you spoon your GORDO’S CHEESE DIP over everything. Cover the pan with aluminum foil and set on the cool side of the grill for 10 minutes.
You will have the best platter of Tailgating Fajita Nachos you could imagine!
Sour Cream, Salsa, Guacamole, Pico de Gallo, Diced Tomatoes