Skillet Fajita Nachos Dairy and Gluten Free

 

Quick Skillet Fajita Nachos

Yield: 6 servings

 

Prep Time: 15minutes mins

Cook Time: 15minutes mins

Total Time: 30minutes mins

Ingredients

• 1 teaspoon olive oil
• ½ cup sliced red or yellow onion
• 1 bell pepper, any color, seeded and sliced or diced
• 1 cup fresh or frozen corn kernels (gluten free)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 (15-ounce) can gluten free black beans, rinsed and drained
• 1 cup chopped Roma or cherry tomatoes
• ¼ cup chicken broth (dairy and gluten free)
• ½ teaspoon ground cumin (gluten free)
• ½ teaspoon dried oregano (gluten free)
• 1 tablespoon fresh lime juice
• 3 cups cooked chopped chicken, (or leftover turkey!)
• 2 cups shredded Monterey Jack or sharp cheddar cheese, or a combination (skip for dairy free)
• Tortilla chips
• Optional toppings: salsa, olives, fresh cilantro, avocado, or any other topping you like

Instructions 

• In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onions, bell pepper, corn, salt and pepper.
• Saute the vegetables, stirring occasionally, for 3-4 minutes until they have softened and onions have turned translucent.
• Add the beans, tomatoes, broth, cumin, and oregano. Bring the mixture to a gentle simmer, and cook for 5 minutes, stirring occasionally to prevent sticking.
• Stir in the chicken and lime juice. Cook until heated through, 1-2 minutes. Season to taste with additional salt and pepper, if needed.
• (skip this step for dairy free) Sprinkle the cheese over the top of the mixture and cover with a lid or foil until the cheese is melted, 2-3 minutes.
• Serve the fajita mixture over tortilla chips with any taco/fajita toppings you like.

Notes

Adaptations: this recipe is so yummy and adaptable! Serve it in tortillas as fajitas/tacos rather than over chips, if you like. You could probably use canned (drained first) diced tomatoes in place of the chopped, fresh tomatoes, if you want to experiment.

Chicken: also, if you don’t have cooked chicken or turkey on hand, you can cook cubed chicken in the hot skillet with a little olive oil until cooked through and browned (or use this method for quick shredded chicken); remove to a plate and proceed with the recipe.
Source: Mel's Kitchen Cafe