A Family Tradition Since 1936
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Fajita Nacho Skillet

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 Fajita Nacho Skillet


Que buenisimo!

Have you heard the story of maître d’ named Ignacio “Nacho” Anaya?  The amazing combination of flavors began when a chef, who was low on ingredients, cut tortillas into triangles and fried them in a pan, warmed up shredded cheese, sliced the remaining jalapeños and served them as canapés to a room full of hungry U.S. military wives in northern Mexico, near Fort Duncan. 

When they asked, what are these marvelous ‘bites’ of flavor, Senor Ignacio responded, “Nachos Especiales!”  And the rest is history.  As news of the “nachos” spread across Texas, it gained popularity as “stadium nachos” in Arlington, TX – home of the Dallas Cowboys.  In 1978, while announcing a Monday Night Football game, Howard Cosell, made reference to the nachos on national television – and the American public became overnight fans.

This Cinco De Mayo weekend, make this Mexican dish a part of the American tradition.

Marianela

p.s. What did the chip say to the cheese that was caught stealing?

Answer. “Hey! That is nachos!”

 

 

 

 To get started you’ll need the following ingredients:

Fajita Nacho Skillet

Bari’s Fajita infused Olive Oil

1/2 lb. – Skirt Steak

1 lb. – Boneless chicken thighs

1/2 cup – Whole black beans

1 whole – Jalapeño pepper

3 – Sweet mini peppers

1 cup – Fresh cilantro

3 large – Roma tomatoes

2 – Juice of two limes

1/2 – Yellow onion

1 – Yellow corn on the cob

1 cup – Mexican style cheddar Jack Cheese

 1/4 cup – Fresh scallions

1 – Garlic head

1 tablespoon – Paprika

1 tablespoon – Cumin

1 teaspoon – Garlic salt

1 tablespoon – Mexican dry oregano

1 – Avocado

Tortilla chips

Salt and pepper

Iron skillet

 

 

 

Directions: 

Get started: Heat up iron skillet to medium high.

Step 1: Prepare Steak and Chicken

·         In a small bowl mix paprika, cumin, dry oregano, garlic salt, salt and pepper.

·         Mix this with 1/4 cup of Fajita Olive Oil.

·         Cover the meat and chicken evenly and cover.

·         Place in refrigerator to marinate for 1 hour.

 

Step 2: Prepare Sauce

·         Chop tomatoes, onion, garlic head, and cilantro.

·         Mix with 1/4 cup of Fajita Olive Oil and Lime juice

·         Add salt and pepper to taste.

·         Cover and set aside.

 

Step 3: Prepare Vegetables

·         In your hot skillet, grill the sweet mini peppers until skin is starting to brown, then remove.

·         Place inside a plastic zip lock bag for 15 minutes. (the steam will help cook vegetables)

·         In the same skillet grill jalapeño pepper until skin is brown for about 20 minutes.

·         Then, place immediately inside a zip lock bag and to rest for 20 minutes.

·         Remove sweet mini peppers from bag and slice them, set a side.

·         Remove jalapeño from bag and remove skin off, slice jalapeño and set aside.

 

Note: It is best if you use plastic gloves for this, and do not touch your face after touching the jalapeño

 

·         Remove husk off the corn

·         Grill on iron skillet until starting to brown, for about 15 minutes moving constantly to cook evenly.

·         Let it cool and cut the corn off the cob and set aside.

 

Step 4: Cook Steak and Chicken

·         Heat up two iron skillets.

·         Grill meat in first skillet

·         Grill chicken in second skillet.

·         Cook until desired wellness, turning only once.

·         Remove and cover in aluminum foil.

·         Let rest for 15 minutes, then cut in 1/2 inch cubes.

 

Step 5: Prepare Fajita Nacho Skillet

·         In a large Cast Iron Skillet layer ingredients

·         Begin with tortillas chips, then

·         Add layers of cheese, corn, tomatoes sauce, meat, more cheese, black beans, sweet mini peppers and jalapeño peppers, more meat and finish it with scallions, and the rest of the sauce.

·         Place in oven on broil for 3 minutes.

·         Remove dish from oven.

·         Then, chop the avocado and add in top before serving.

Feliz Cinco de Mayo!