Monday, August 14, 2017

Week 33: Chicken Fajita Nachos

The Recipe
450gr boneless, skinless chicken breasts, sliced thinly
2 tsp salt
1 tsp pepper
1.5 tsp chili powder (too much - next time probably only ½-1)
2 tsp garlic powder
2 tsp cumin
3 tbsp oil - divided
1 onion, halved and sliced
4 cloves garlic, sliced
3 bell peppers, sliced
Juice of 1 lime
1 bag of tortilla chips
3 cups cheese

Optional Toppings:
Sour cream

Preheat the oven to 180C.

In a bowl, mix salt, pepper, chili powder, garlic powder and cumin. Add chicken and mix until evenly coated. Heat half the oil in a pan and cook chicken until brown. Cook the chicken in batches to avoid boiling it instead. Transfer to a bowl and add lime juice. Heat the rest of the old and cook onion for a few minutes. Add garlic and peppers and cool until the peppers have softened slightly. In a (deep!) oven-proof dish add half the chips, half the chicken, half the onion and pepper mix and half the cheese. Repeat with the remaining ingredients.

Bake for about 15 minutes, until the cheese has melted.

Serve with a nice salad.

The Verdict
The chicken ended up being a tad too spicy - I probably should have used only ½-1tsp chili instead of 1.5. And as it doesn't have many vegetables in itself, it tasted a lot better when I added the salad. I liked it well enough, but it wasn't an instant favourite.

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