Even after I told my dad a billion times that these were really really spicy he still decided to dive right on in and ate them relatively fast which resulted in him getting major heartburn.
First I must state that this recipe is a spin off of the Pioneer Woman's Beef Fajita Nachos.
Big-D loves these, I love these, and even the guys at work love them.
First I made the marinade for the chicken (while actually the first thing I did was to cut up the chicken). Using the a blender I mixed together some lime juice, garlic, chipolte peppers and canola oil.
Blend the ingredients together until combined.
Next using a plastic sandwich bag mix the marinade and the chicken together. Place in the refrigerator for at least one hour, the longer it marinates the better it will be.
Chop up the onion and peppers into nice bite sized pieces.
Cover a cookie sheet with tin foil and cover with scoops (make sure that the scoop part is up).
Cover the scoops with a nice layer of cheese and place in oven until the cheese is melted.
Next place onions and peppers in a frying pan and cook until slightly tender.
Place the chicken into a frying pan and cook until no longer pink in the middle.
Once the onions and peppers are cooked, cover the scoops with the vegetables.
When the chicken is fully cooked evenly cover the scoops.
Look at how yummy!!!
Cover with some more cheese and place in oven until cheese is melted.
- 3 chicken breast
- 1 onion
- 2 bell peppers
- Tostito Scoops
- 4 Chipolte peppers from a can
- 1 tablespoon lime juice
- 1 tablespoon canola oil
- 1 teaspoon garlic
- Shredded cheese (2ish bags)
- Cut the chicken, onion and bell peppers into bite size pieces.
- Preheat oven to 350° F.
- Use a blender or food processor to mix the chipolte peppers, garlic, lime juice and canola oil (this is the marinade) blend until smooth.
- Place chicken and marinade in a baggie. Let marinade for at least one hour in the refrigerator.
- Cover a cookie sheet with tin foil, and cover with scoops and cheese. Place in oven until cheese is melted.
- Using a frying pan cook the onions and bell peppers until slightly tender.
- Evenly disperse the onions and peppers over the scoops.
- Using a frying pan cook the chicken until no longer pink in the middle.
- Evenly disperse the chicken over the scoops.
- Cover with some more cheese and place in oven until cheese is melted.
Over and out,
A Engineer in the Kitchen