*  Exported from  MasterCook  *

                              Fajita Nachos

Recipe By     : Weber
Serving Size  : 6    Preparation Time :0:30
Categories    : Beef                             Poultry
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           lime juice
   2      tablespoons   olive oil
   1 1/2  cups          beer
   2      cloves        garlic
   1      teaspoon      ground coriander
   1      teaspoon      ground cumin
   1                    jalapeno -- seeded and chopped
   1      pound         boned and skinned chicken breast halves
                        -- fat removed
  32      ounces        pinto beans
                        salt
   2      medium        onion -- diced
     1/2  cup           lowfat cheddar cheese
     1/2  cup           guacamole
  15                    corn tortillas -- cut in triangles
                        LIME SALSA
   1      large         tomato -- quartered
   2      large         tomatillos -- quartered
     1/4  cup           red bell pepper -- sliced
   2      tablespoons   red onion
   1      teaspoon      lime peel -- grated
   1      tablespoon    lime juice

For Salsa:

Combine all ingredients in a food process or salsa machine and mix.
Cover and refrigerate until ready to use.

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 occasionaly.

Fajitas:

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 seperately, reheat when ready to use.

Remove chicken from bag and drain and disgard 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.  Top with guacamole, and some of the
salsa.  Tuck some of the chips around the edges.  Serve with
remaining chips and salsa.


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NOTES: May substitute 1 pound of flank steak for the chicken