Nachos Especiales Recipe

Prepare and cook protein

Pat the steak or chicken slices dry and place in a bowl. Add 1 tbs vegetable oil, 1 tbs fajita seasoning, 1 tbs lime juice, 0.25 tsp black pepper and 0.25 tsp kosher salt. Toss to coat and let sit 10 minutes while you prepare other components.

Heat a large skillet over medium-high heat until very hot. Add the seasoned steak (or chicken) in a single layer and sear for 2–3 minutes per side for steak (3–4 minutes per side for chicken) until cooked through and nicely browned. Remove from pan and let rest 3 minutes, then slice into bite-size strips if needed. Keep warm.

Warm the refried beans in a small saucepan over low heat, stirring occasionally, until heated through (about 4–6 minutes). If the beans are thick, stir in 1–2 tbs water to loosen to a spreadable consistency.

Preheat broiler to high (or oven to 425°F / 220°C). Arrange 12 large corn tortilla chips in a single layer on a large oven-safe platter or rimmed baking sheet. Spoon warmed refried beans over the chips, distributing evenly (about 1 to 2 tbs per chip).

Evenly scatter the cooked fajita meat over the chips. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.

Place under the broiler or in the oven for 3–5 minutes until cheese is fully melted and bubbling. Watch carefully to prevent burning. Remove from oven.

Immediately top the melted-cheese nachos with dollops of guacamole (about 1 tbs per cluster), scatter pickled jalapeños to taste (about 3 tbs total), then sprinkle the shredded lettuce and diced tomatoes evenly over the nachos.

Add optional sour cream by drizzling or dotting across the nachos, and sprinkle chopped cilantro if using. Taste and adjust with remaining 0.25 tsp kosher salt if needed.

Serve the Nachos Especiales hot, with extra lime wedges and salsa on the side if desired.