Texans Sizzling Fajita Nachos
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Ingredients
SW FAJITA QUESO:
- 1 jar TOSTITOS® Queso Blanco Dip
- ¼ cup Evaporated milk
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- ½ tsp Garlic powder
- 1 cup Pepper Jack cheese, shredded
- ½ cup Tomato, diced
- ¼ cup Cilantro, rough chopped
SW GRILLED SKIRT STEAK:
- 1 lb Angus skirt steak
- 1 ½ tbsp Southwest seasoning
SW FAJITA VEGGIES:
- ½ cup Vegetable oil
- ½ Poblano, de-seeded and sliced
- ½ Red bell pepper, de-seeded and sliced
- ½ Yellow bell pepper, de-seeded and sliced
- ½ Yellow onion, sliced
- 1 tbsp Southwest seasoning
NACHOS:
- 1 bag TOSTITOS® Original Restaurant Style Tortilla Chips
- ½ cup Sour cream
- 2 tbsp Chopped pickled jalapeño
- Juice of 1 Lime
How to make it
SW FAJITA QUESO:
- Warm TOSTITOS® dip and evaporated milk in small saucepan.
- Add chili powder, ground cumin, and garlic powder. Heat until simmering.
- Add Pepper Jack cheese and cook, stirring frequently, until completely melted. Stir in tomato and cilantro.
SW GRILLED SKIRT STEAK:
- Preheat grill on high heat.
- Season skirt steak with seasoning. Grill to desired temperature.
- Remove from grill and rest. Chop into ½ inch cubes.
SW FAJITA VEGGIES:
- Place oil in skillet over high heat.
- Sauté peppers and onion on high. Add southwest seasoning. Cook until beginning to char.
NACHOS:
- Spread TOSTITOS® chips evenly on sheet pan and drizzle SW fajita queso over chips.
- Sprinkle chopped SW grilled skirt steak and fajita veggies over nachos.
- Place small dollops of sour cream throughout nachos, sprinkle with jalapeños, and a squeeze of lime juice.
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