Chicken Fajitas Nachos

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tang with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Pickled jalapeños are often less expensive and readily available.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Chicken thighs are usually cheaper and juicier.

Start by making the marinade for the chicken.

Add about 1 cup to 1.5 cups of olive oil to a bowl.

Pour in a shot of Allegro original marinade.

Add a handful of cilantro to the mixture.

Chop up some Chipotle peppers in adobo sauce and add them for flavor and heat.

Smash 6 to 8 cloves of garlic and add them to the marinade.

Chop a white onion and add some to the marinade, saving half for later.

Cut the sides off of 1 jalapeno and roughly chop it, adding it to the marinade.

Juice 2 to 3 limes into the mixture, rolling them on the cutting board first to maximize juice extraction.

Add 3 to 4 tablespoons of taco seasoning to the marinade and mix everything well.

Place boneless skinless chicken thighs into a Ziploc bag and pour the marinade over them, dividing it between two bags if necessary.

Seal the bags, removing excess air, and massage the marinade into the chicken.

Let the chicken marinate in the fridge for at least 3 to 4 hours, preferably overnight.

After marinating, remove the chicken from the fridge and let it come to room temperature for about 5 minutes.

Preheat a grill pan over high heat.

Add the marinated chicken thighs to the grill pan, ensuring not to overcrowd it.

Cook the chicken until it's seared, then reduce the heat to finish cooking it through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens