The Chef

Restaurants

Meals

Drinks

Restaurants›Mexican Margaritas Bar & Grill›Nachos Fajita Recipe

Nachos Fajita Recipe

Name: Mexican Margaritas Bar & Grills Nachos Fajita Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts or flank steak; 2 tbsp lime juice; 2 tbsp olive oil; 2 count garlic cloves, minced; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika (smoked or sweet); 1 tsp salt; 0.5 tsp black pepper; 0.5 count red bell pepper, sliced into 1/2" strips; 0.5 count yellow bell pepper, sliced into 1/2" strips; 0.5 count green bell pepper, sliced into 1/2" strips; 1 count medium yellow onion, thinly sliced; 2 count roma tomatoes, seeded and diced; 1 tbsp olive oil (for sauté); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 6 cups tortilla chips (thick, sturdy); 1 cup canned black beans, rinsed and drained; 1.5 cups shredded cheddar or Mexican blend cheese; 1 cup shredded lettuce (iceberg or romaine); 0.5 cup sour cream; 2 tbsp pickled jalapeños, sliced; 2 tbsp fresh cilantro, chopped; 2 tbsp green onions, thinly sliced; 2 count lime wedges; 1 tsp hot sauce (optional)

Inspired by Mexican Margaritas Bar & Grill

Time45m

Serves4

Grilled chicken or steak cooked with red, yellow and green bell peppers, tomatoes and onions. Topped with lettuce, sour cream, jalapeños and black beans.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Protein & Marinade

1 lb boneless skinless chicken breasts or flank steak

2 tbsp ReaLime juice

2 tbsp olive oil

2 count Garlic cloves, minced

1 tsp Chili powder

1 tsp Ground cumin

1 tsp paprika (smoked or sweet)

1 tsp Celtic sea salt

1/2 tsp black pepper

Vegetable Sauté (Fajita Mix)

1/2 count red bell pepper, sliced into 1/2" strips

1/2 count yellow bell pepper, sliced into 1/2" strips

1/2 count green bell pepper, sliced into 1/2" strips

1 count medium yellow onion, thinly sliced

2 count roma tomatoes, seeded and diced

1 tbsp olive oil (for sauté)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Base & Beans

6 cups tortilla chips (thick, sturdy)

1 cup canned black beans, rinsed and drained

Cheese & Toppings

1 1/2 cups shredded cheddar or Mexican blend cheese

1 cup shredded lettuce (iceberg or romaine)

1/2 cup Sour cream

2 tbsp pickled jalapeños, sliced

2 tbsp Fresh cilantro, chopped

2 tbsp green onions, thinly sliced

2 count Lime wedges

1 tsp hot sauce (optional)

Method

Protein & Marinade

Prepare and marinate protein

If using chicken, slice breasts thinly across the grain into 1/4–1/2" strips. If using flank steak, slice thinly across the grain. In a bowl combine lime juice, 2 tbsp olive oil, minced garlic, chili powder, cumin, paprika, 1 tsp salt and 1/2 tsp black pepper. Add the sliced protein and toss to coat. Marinate at room temperature 15 minutes or refrigerate up to 2 hours.

Cook protein

Heat a large skillet or grill pan over medium-high heat until very hot. Add 1 tsp oil if skillet is dry. Add marinated protein in a single layer (cook in batches if necessary) and sear 2–3 minutes per side for chicken strips or 2–4 minutes per side for steak, until cooked through (internal temp 165°F/74°C for chicken) and browned. Remove to a plate and tent with foil to keep warm. Reserve any juices in pan.

Vegetable Sauté (Fajita Mix)

Sauté peppers and onions

In the same hot skillet used for the protein, add 1 tbsp olive oil. Add the sliced red, yellow and green peppers and the sliced onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté over medium-high heat, stirring occasionally, until vegetables are softened and slightly charred at the edges, about 6–8 minutes.

Add tomatoes

Add the diced tomatoes to the pan and cook 1–2 minutes more just to warm them and combine flavors. Return the cooked protein to the pan and toss everything together for 30–60 seconds to heat through and blend juices. Remove from heat.

Base & Assembly

Arrange chips and beans

Preheat oven to 375°F (190°C). On a large oven-safe platter or sheet pan, spread the tortilla chips in an even layer. Scatter the rinsed black beans over the chips, trying to distribute them so each bite has some beans.

Layer cheese and fajita mix

Evenly spoon the warm chicken/steak and pepper-onion-tomato mixture over the chips. Sprinkle shredded cheddar or Mexican blend cheese evenly over the top.

Melt cheese

Bake in the preheated oven until cheese is melted and bubbly, about 6–8 minutes. For extra browning, broil 1–2 minutes watching carefully to avoid burning.

Finish & Serve

Add fresh toppings

Remove nachos from the oven. Immediately top with shredded lettuce, dollops of sour cream (or drizzle), sliced pickled jalapeños, chopped cilantro and sliced green onions. Serve with lime wedges and hot sauce on the side.

Portioning

Let cool 2 minutes so cheese sets slightly, then serve family-style. Encourage diners to squeeze lime over their portion and add additional sour cream or hot sauce to taste.