On their own, nachos and fajitas are awesome. Throw them together, and add a bit of loaded baked potato to the mix? Now you've got an über-appetizer!
Getting ready for the big game, movie night or just a night of fun foods? Two of my favorite foods for nights like these are nachos and fajitas. This chicken fajita potato nacho recipe is inspired by one of my favorite restaurants in Houston. They serve some of the largest baked potatoes I have ever seen, loaded with spicy chili, cheese and your choice of steak, pulled pork or brisket.
Those restaurant starters can cost you as much as an entree, so an inexpensive way to enjoy them more often is to prepare them at home. Apart from the fact that I love to cook, one of the main reasons I cook at home is that I can control, more or less, what goes into my food. For this recipe, I combined my love of nachos with a play on a loaded baked potato. This version is slightly leaner, with the fajitas prepared with boneless chicken breast and oven-baked potato rounds.
For the Chicken Fajitas
1½pounds boneless chicken breasts (thin sliced works best)
Combine the dry spices listed. Season the chicken on both sides and place in a dish. Squeeze the lime juice over the top and pour in the olive oil. Turn the chicken over several times so it’s evenly coated. Marinate for 1 hour in refrigerator. Prepare chili beans while you wait.
After an hour, remove chicken from refrigerator. Let it come to room temperature for 15 minutes.
Preheat a stove top grill pan to medium heat for 5 minutes. Drizzle with a little oil and cook your chicken for 5 to 6 minutes total time, turning halfway through cooking time. Cook the peppers and onions along with the chicken. Transfer all to a dish, cover to keep warm.
For the Chili Beans
Preheat 1 tablespoon of olive oil to medium heat in a skillet. Add the onions, garlic and jalapeño. Season lightly with salt and pepper and sauté for 5 minutes.
Add all of the remaining ingredients listed for the chili beans. Stir well to combine. Bring to a boil, reduce to a simmer and continue cooking for 30 to 35 minutes or until chili beans reduce and thicken. Taste for salt and pepper.
For the Chipotle Lime Crema
Combine all of the ingredients, reserving a little lime zest and paprika to sprinkle on top. Taste for salt, cover and chill.
For the Potatoes
Place sliced potatoes on a baking sheet. Season with salt, pepper and garlic powder. Drizzle with olive oil. Roast in a preheated 400-degree oven for 45 to 50 minutes, turning halfway through cooking time.
To Plate Nachos
When ready to assemble, slice the chicken thin and against the grain. Place the cooked potatoes onto a large oven-safe platter. Top generously with chili beans and shredded cheese. Place under the broiler just to melt the cheese. Top with chicken, peppers, onions, fresh garnishes and crema. Serve right away.