Chicken Fajita Nachos

• Gluten free

• Meat

  • 3/4 lb Chicken, tenders or boneless

• Produce

  • 2 cloves Garlic
  • 1 Onion
  • 1/2 tsp Onion powder

• Condiments

  • 1/4 cup Lime juice

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Chili powder
  • 2 Peppers

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 Jalapeno queso restaurant style cheese melt
  • 2 oz Milk

Found on chrissweetmornings.com

Description

Ingredients

• 3/4 - 1 lb chicken (tenders or boneless, skinless breasts, cut into bite size pieces)
• ¼ cup lime juice
• 2 cloves garlic, minced
• ½ tsp cumin
• ½ tsp onion powder
• ¼ tsp chili powder
• ⅛ tsp cayenne pepper
• Onion, cut in quarters and sliced
• 2-3 peppers, cut in bite size pieces
• 1 Tbsp olive oil
• Jalapeño Queso Restaurant Style Cheese Melt (its in the Cheese Department of my local grocery store)
• 2-4 oz milk

Directions

• Marinate chicken (cut in bite size pieces) in a combination of lime juice and spices (cumin, onion salt, chili powder & cayenne pepper) for at least 30 minutes.
• About 20 minutes before you are ready to eat heat a frying pan with about 1 Tbsp of olive oil and cook the chicken pieces over medium heat until tender (about 10 minutes).
• Cut onion and peppers into pieces and sauté them until tender (about 10 minutes).
• Follow the directions (shred, add milk, and microwave just over a minute) to make the Queso (you can substitute your favorite queso).
• !To serve:
• On a large platter put about ¾ a bag on tortilla chips.
• Combine the chicken and peppers if you havent already and pour on top of the chips, distributing the mixture across the chips.
• Pour queso over top of the platter covering as much of the chicken pepper mixture as you can.