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Assembly Instructions
Preheat the oven to 350°F.
Combine the cheeses in a mixing bowl. Lay the tortillas on a baking sheet. Top
with the beans, fajitas strips and cheeses. Bake for 5 minutes. Remove from oven
and cut each tortilla in 4 pieces.
Sprinkle with the red onion and cilantro.
Arrange 4 pieces to a plate. Put the sour cream and Pico de Gallo in the center
of each plate.
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Fajita Nachos
1 lb. skirt steak or flank steak
Marinade:
1/2 C. soy sauce
1 C. pineapple juice
1 T. ground cumin
1 t. garlic minced
1/8 C. lime juice freshly squeezed
Cut the steak into thin strips. Mix the marinade well and add the steak strips
to it. Marinate for 6 - 8 hours.
Grill the steak strips quickly over high heat. 2- 3 minutes. Set aside.
To assemble Nachos you need:
12 6 inch flour tortillas
4 C. refried beans
12 oz. monterey jack cheese
12 oz. cheddar cheese
1 C. sour cream
1 C. Pico de Gallo
1/2 C. red onion chopped
1/2 C. cilantro chopped
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