*  Exported from  MasterCook II  *
 
                               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
 
   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 an
 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 marinae, 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 adn 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 remainig chips and salsa.
 
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 NOTES : May substitue 1 pound of flank steak for the chicken