FAJITA NACHOS

FOR THE LIME SALSA:
1 large tomato, quartered
2 large tomatillos, quartered
1/4 cup sliced red bell pepper
2 tablespoons red onion
1 teaspoon lime peel, grated
1 tablespoon lime juice
FOR THE MARINADE:
1/4 cup lime juice
2 tablespoons olive oil, divided use
1 1/2 cups beer, divided use
2 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 jalapeno pepper, seeded and chopped
1 pound boneless, skinless chicken breast halves*
FOR THE NACHOS:
32 ounces cooked or canned pinto beans, drained
salt
2 medium onions, diced
1/2 cup low fat cheddar cheese
1/2 cup guacamole
15 corn tortillas, cut in triangles

FOR THE LIME SALSA:
Combine all ingredients in a food process or salsa machine and mix. Cover and refrigerate until ready to use.

FOR THE MARINADE:
Combine lime juice, 1 tablespoon oil, 1/2 cup of the beer, garlic, coriander, cumin and jalapeno in a freezer bag. Set aside 3 tablespoons and add chicken, seal and rotate bag to cover chicken. Refrigerate for 2 hours or over night, turning bag occasionally.

FOR THE NACHOS:
Combine reserved marinade, beans and remaining beer in a sauce pan. Cook over medium heat, stirring and mashing beans until slightly thickened. Season to taste with salt.

In a frying pan add rest of oil over medium heat, add onions and cook partially covered and stirring often until soft and golden brown. If made ahead cover beans and onion separately, reheat when ready to use.

Remove chicken from bag and drain and discard marinade. Arrange on grate, place lid on grill and cook turning once until chicken is done. Remove from grate and cut into bite sized pieces.

Spread beans onto a 10 inch circle in a large pizza pan. Top with onions, chicken, and cheese. Set pan on grate, place lid on grill and cook until cheese is melted.

TO SERVE:
Top with guacamole, and some of the salsa. Tuck some of the chips around the edges. Serve with remaining chips and salsa.

*May substitute 1 pound of flank steak for the chicken

Servings: 6
Source: Weber