NachosSERVES: 6-8


  • 1 ½ lbs flank steak, or chicken
  • 1 container any flavor Gordo’s® Cheese Dip
  • 1 bag of tortilla chips
  • 1/2 onion (sliced)
  • 1 green pepper (sliced)


  • 1/4 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. ground cumin
  • 1 t. salt


Combine all your marinade ingredients into a 1 gallon zip lock bag and mix well. Place steak or chicken into the marinade bag and refrigerate at least two hours (turn occasionally). Heat your skillet and cook meat 3-5 minutes on each side depending on the thickness of the meat. Set aside to rest for 10 minutes before slicing. With meat cooling, slice onion and pepper. Sauté in skillet until tender. Slice meat thin on the diagonal. Arrange a thick layer of tortilla chips, next layer meat, onion and pepper, and top your nachos off with Gordo’s Cheese Dip over everything. Add toppings of your choice; sour cream, salsa, guacamole, pico de gallo, lettuce, tomatoes, and cilantro.

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