Name: Beef Fajita Nachos
Total time: 25 min
Yield: 8 Servings
Cuisine: American
Ingredients: 2 lbs. Skirt Steak; 12 oz. tortilla chips; 3 Tbsp. fajita seasoning/rub; 7 oz. pickled jalapeños; 8 oz. shredded Mexican style cheese such as Asadero; 1 avocado, sliced; 1 Tbsp. fresh lime juice; Salt to taste; ½ cup sour cream or crema; ⅓ cup scallions, chopped

Preparation

Step 1

Preheat oven to 450°F
Step 2

Place a cast iron skillet over high heat.
Step 3

Season the Skirt Steak well on both sides with the rub, then place into the hot pan. Cook, flipping the steak every 3-4 minutes, for a total of 17 minutes. (Note: the USDA recommends a minimum of 145°F internal temperature). Remove steak to a cutting board and rest under foil for 5 minutes.
Step 4

Mash avocado, lime juice and salt using a fork. Set aside.
Step 5

Layer a tray with half the chips, and cover with half of the cheese and half the pickled jalapeño. Place into the oven to melt the cheese and warm the chips, about 5 minutes. If you prefer, you can use the broiler setting, just keep a close eye to ensure it doesn’t burn.
Step 6

On top of the melted layer, add the remaining chips, cheese and jalapeño.
Step 7

Cut the Skirt Steak into small bite-size pieces, and scatter on top of the chips, then return to the oven for an additional 5 minutes to melt the remaining cheese. Again, you can broil if you prefer.
Step 8

Spoon the avocado mixture and sour cream onto the top of the nachos, then scatter the scallions and serve immediately.

Nutrition Information

Nutrition information per serving: 576 Calories; 316.2 Calories from fat; 35.1 g Total Fat (12.5 g Saturated Fat; 7.3 g Monounsaturated Fat;) 112.3 mg Cholesterol; 821 mg Sodium; 32.6 g Total Carbohydrate; 2.3 g Dietary Fiber; 34.5 g Protein; 3 mg Iron; 453 mg Potassium; 0.4 mg Riboflavin; 11.3 mg Niacin; 0.7 mg Vitamin B6; 3.2 mcg Vitamin B12; 8 mg Zinc; 31.5 mcg Selenium; 60.9 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Vitamin B12, Selenium, and Zinc; and a good source of Iron and Choline.

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