Ingredients
-
2
-
2
-
1/2
-
1/4
-
2
-
1
-
1
-
1
-
2
-
6
-
1 1/2
-
-
-
-
Directions
Chicken Fajita Nachos, From Rick Rodgers, From Rick Rodgers
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Steps
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1
Done
|
Add the Lime Juice, 1 Tablespoon Oil, Salt, and Pepper in a Heavy-Duty Zip-Lock Plastic Bag; Close Bag and Shake Bag to Combine. |
|
2
Done
|
Add in the Chicken Breasts; Close Bag and Refrigerate at Least 1 Hour and Up to 4 Hours, Turning the Bag Occasionally. |
|
3
Done
|
Spray a Large Nonstick Skillet With Cooking Spray; Heat the Skillet Over Med-High Heat. |
|
4
Done
|
Take Chicken Breasts from Marinade and Place in the Skillet. |
|
5
Done
|
Cook About 3 Minutes or Until Nicely Browned; Turn and Brown on the Other Side For About 3 Minutes. |
|
6
Done
|
Lower Heat to Medium and Cook Until Chicken Springs Back When Pressed in the Center, About 6 Minutes. |
|
7
Done
|
Remove from the Heat and Cool; Chop Chicken Into -Inch Bite-Sized Pieces. |
|
8
Done
|
Heat the Remaining Oil in a Medium Saucepan Over Med Heat. |
|
9
Done
|
Add in the Onion, Red Bell Pepper, Jalapeno, and Garlic; Cover Pan. |
|
10
Done
|
Cook, Stirring Often, About 6 Minutes or Until the Onion Is Tender. |
|
11
Done
|
Position Oven Rack in the Upper Third of the Oven; Preheat to 450. |
|
12
Done
|
Spread the Tortilla Chips on an Ovenproof Platter or Pizza Pan. |
|
13
Done
|
Top With Chicken, Then the Vegetables, Then Sprinkle With the Cheese. |
|
14
Done
|
Bake, About 5 Minutes or Until the Cheese Melts. |
