Chicken & Beef Fajita Nachos

[Greendriver]

Ya’ll know what smoke does to cheese, so have you ever tried doing nachos on your grill? Man thy are good good good. Even better with all this fresh out of the garden stuff.

 

[Rick's Tropical Delight]

beautiful and tasty too i bet!

 

[91vw03]

Wow, That looks great

 

[Markbb]

Nice

Damn it Green you and Rick are killing with the food pron......keep it coming

 

[thirdeye]

Those look really good. Another good use for those screens. I'm not sure when nachos made the transformation into the "pile" form with the toppings on top, which I like ok, but when I was a little boy nachos were always made with quartered tortillias that were lightly fried and seasoned. Each wedge had individual toppings. As a minimum there was a base of melting cheese and a couple of slices of jalapeno. These were baked on trays and then cooled a little before stacking (only slightly overlapped) on platters so they would not stick to each other too bad. Salsas and beans (not as thin as regular pintos, but not as thick as refries) were on the side. Optional toppings cooked on fancier nachos were shredded beef, called picadillo or a spicier mixture called barbacoa along with onions or cilantro. These farkers were gooood.

This seems weird......other than home-made ones, the best ones I remember were at bowling alleys.

 

[Greendriver]

I have fried fresh tortillas for nachos before and I think they are better that way and I have read about what your describing. Seems like I read about a special type of technique for making tortillas that makes them tend to puff a lot more than normal and after puffing they can then be pulled apart to make chips or you can pull them open just enough to stuff them and then fry. I just love this food is all I know. It's a wonder I don't weigh 500 lbs.

 

[Puppyboy]

Those look awesome.
I agree, that screen is a good idea.

 

[big brother smoke]

Yummo!

 

[Bigmista]

You evil, evil bastard. Why did you post this before lunch?