Chicken Fajita Nachos

“- Hey guys, I’m chef Tom with All Things Barbecue and today we’re grilling some chicken fajita nachos using a variety of cooking techniques and tools on the brand new Napoleon Prestige P-500 RSIB-1. (sauce drips) We have three boneless, skinless chicken thighs, one cup of Sweetwater Spice lime jalapeno fajita bath, some Chili Dogs green chili seasoning, about ten corn tortillas, half of a large yellow onion, one green bell pepper, eight ounces of sharp cheddar, eight ounces of pepper jack cheese, one large jalapeno, some fresh cilantro, and some Gilly Loco chili verde salsa for serving. For the garlic sauce, we’ll need two cloves of garlic, one cup of Half-and-Half, one teaspoon of Chili Dogs green chili seasoning, and a quarter cup of Queso Fresco, crumbled. The first thing we’ll do is trim our chicken thighs. We just want to take off any excess fat from the outside. Now place those in a quart size zip top bag with one cup of Sweetwater Spice lime jalapeno fajita bath and one cup of water.

Zip it up and store it in the refrigerator for one hour. Now let’s prepare our vegetables. For the fajita vegetables, we want to slice our yellow onion about a quarter inch thick. And after getting rid of the stem and the seeds from the green bell pepper we’ll do the same thing. Our garlic won’t be cooked for very long in the cream sauce so we’re gonna mince this up as fine as possible. We’ll give the jalapeno a dice, and you can decide for yourself, if you want a little more heat, leave those seeds in; if not you can remove them.

We’ll be making our own tortilla chips today, by deep frying the corn tortillas. Before we do that, we need to cut them down to chip size. Now we have a Lodge Logic seven quart dutch oven. It’s about half full of vegetable oil on the side burner of our Napoleon grill. We’ve preheated it, and the oil is at 375 degrees. Now we turn the heat down so we can maintain that temperature. We’ll drop the chips into the hot oil and let them begin to brown. We just want a light golden color. You may need to give them a stir so that they can cook on both sides. Then remove them from the hot oil and place them on paper towels, and season with salt. We’ll be grilling our chicken over charcoal today, inside of the Napoleon grill, so on one half we have the Napoleon charcoal tray setup.

We’ll fill that with some lump charcoal. Now turn the burners under the charcoal tray to high. Once the charcoal is well lit, you’ll be able to turn the burners off completely and cook only with the charcoal. To cook our fajita veggies, we’ll just put down a couple tablespoons of oil on the griddle. Now throw your sliced onions and peppers on the griddle and hit them with a little salt. You’ll want to continue to move these around to make sure that they get browned on all sides. When the veggies have a little color, and they’ve softened up a bit, you can remove them from the griddle and set them aside for later.

So now that our chicken’s been sitting for about an hour, we can remove it from the bag and pat it mostly dry with paper towels. We’ll season with Chili Dogs green chili seasoning. We’ll let the rub soak in a little bit and then take it out to the grill. We’re grilling the chicken thighs directly over the charcoal for some really nice color and flavor. You’ll want to get a little bit of char on both sides and remove them from the grill when they reach an internal temperature of 165 degrees. Now we’ll set these aside and allow them to rest before we slice them. To make the garlic sauce, combine the minced garlic, Half-and-Half, and one teaspoon of Chili Dogs green chili seasoning in a small skillet. At this point, we can whisk in the Queso Fresco, and continue whisking and allowing the liquid to simmer until all of the cheese is melted. Now it’s time to put everything together. We’ll throw all of our chips into a Lodge Logic 12 inch cast iron skillet.

Now we’ll poor this nice, creamy garlic sauce evenly over all of the chips. We have our chicken thighs which we’ve sliced nice and thin, as well as our fajita veggies, that we can spread around the skillet. Top all of that with the mixture of the cheeses, and the fresh jalapeno. Now at this point we’ve got all of the burners shut off inside of the grill. The only heat is coming from the charcoal in the charcoal basket. So we’ll place this skillet on the griddle, where it can get some heat from the bottom and some indirect heat from the charcoal. Give it about 15 minutes, until the cheese is melted, and then remove it from the cooker. It’s a good idea to have some fresh cilantro, some Mexican crema, and some of this Gilly Loco chili verde salsa to really top off the dish. Thanks so much for watching. If you enjoyed the video, please click the subscribe button. And if you have any questions or comments, or there’s anything you’d like to see me cook, let me know in the comment section down below.

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