Grant's Chicken Fajita Nachos:
Yellow corn tortillas
1 can of black beans
Pico de Gallo
Shredded pepper jack cheese
1 red bell pepper
1 yellow bell pepper
Season your chicken breasts with cumin and grill until done. Take your grilled chicken and cut into half inch cubes and set aside.
Now the tricky part to this recipe is making the nacho disks. You will need a skillet with about ¾" of vegetable oil heated on medium high. Once the grease is hot, take a corn tortilla and place in the grease. Now the tortilla will want to "bubble up" so you want to hold it down with a metal spatula to keep the tortilla in its round shape. Once fried, which takes about 45 seconds on each side, place on a paper towel to drain the excess oil.
Next we will need to make the black bean base. Take your can of black beans and drain. Place the beans in a blender and add 1 cup of salsa. Blend until smooth.
In a separate skillet sauté your sliced peppers and onions for about 8 minutes. Take your nacho disk and spread the black bean base across the surface. Then place a few sautéed peppers and onions followed by the cubed chicken. Top with the shredded cheese and place in a pre heated 425 degree over or 5 minutes, or until the cheese is melted. Serve on a plate with shredded lettuce, sour cream, Pico de Gallo, and guacamole.