Fajita Nachos

Nachos meet fajitas on the grill. Chicken breasts marinated in beer, lime juice, cumin, coriander, and jalapeno get grilled, sliced, and layered over mashed pinto beans and slow-cooked caramelized onions on a pizza pan. Cheddar melts on top right on the grill grate.

The beer marinade does two things. The alcohol tenderizes the chicken while the malt sugars help the outside caramelize on the grill. Reserving three tablespoons of marinade to cook into the beans transfers that same lime-cumin-jalapeno flavor into every layer.

The homemade tomatillo-lime salsa is worth the extra step. Fresh tomatoes, tomatillos, red bell pepper, red onion, and lime zest blitzed in a food processor produce a chunky, bright salsa that’s worlds apart from anything in a jar. The tomatillos add a tart, citrusy bite that pairs naturally with the grilled chicken.

Mashing the pinto beans with the remaining beer creates a refried-style base that holds everything together. Without it, toppings slide off the chips.

Pro Tips

• Marinate the chicken for at least 2 hours, overnight if possible. The lime juice needs time to work into the meat.
• Caramelize the onions low and slow, partially covered. Rushing them over high heat gives you browned onions, not the sweet, jammy result you want.
• Build the nachos on the pizza pan and melt the cheese on the grill with the lid closed. The indirect heat melts evenly without burning the bottom.

Variations

• Use flank steak or skirt steak instead of chicken for a more traditional fajita flavor.
• Swap cheddar for pepper jack or Oaxaca cheese for a stretchier, spicier melt.
• Add pickled jalapeno slices on top after grilling for extra heat.