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Chicken Fajita Nachos




Source of Recipe


Internet


List of Ingredients




Chicken
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
Two 7-ounce boneless and skinless chicken breasts, lightly pounded to even thickness
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 small red bell pepper, seeded and chopped into 1/2-inch dice
1 jalapeño, seeded and finely chopped
2 garlic cloves, chopped
6 ounces (1/2 of a 12-ounce bag) tortilla chips
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese


Recipe



To prepare the chicken, place the lime juice, oil, salt, and pepper in a zippered plastic bag, close, and shake the bag to combine. Add the chicken breasts, close, and refrigerate for at least 1 hour and up to 4 hours.

Spray a large nonstsick skillet with vegetable oil. Heat the skillet over medium-high heat. Remove the chicken breasts from the marinade and place in the skillet. Cook until the underside is nicely browned, about 3 minutes. Turn and cook to brown the other side, about 3 minutes more. Reduce the heat to medium and cook until the chicken springs back when pressed in the center, about 6 minutes. Remove from the heat and cool. Chop the chicken into bite-sized pieces. (The chicken can be prepared up to 8 hours ahead, cooled, covered, and refrigerated.)

Heat the oil in a medium saucepan over medium heat. Add the onion, red pepper, jalapeño, and garlic and cover. Cook, stirring often, until the onion is tender, about 6 minutes. (The vegetables can be prepared up to 2 hours ahead, kept at room temperature.)

Position a rack in the upper third of the oven and preheat to 450°F.

Spread the tortilla chips on a 12 to 14-inch diameter ovenproof platter or pizza pan. Top with the chicken, then the vegetables. Sprinkle with the cheese. Bake until the cheese melts, about 5 minutes.