Smokin Nachos

I'm sure you've probably had nachos before.  Maybe not like this. My idea of a nacho was throwing a layer of chips on a baking sheet, add a layer of beans and meat and heat it in the oven.  Top it off with some cheese and choice condiments and that was it.  The first time I saw my husband make nachos I snickered at him.  He topped each individual chip with beans, meat and cheese.  What's the big deal it all taste the same!  Boy was I wrong.  When you get the same perfect blend of flavors first bite to last its definitely win win.  And, you won't wind with a plate full of dry beans and soggy chips that no one really wants to eat.  This is how Nachos are meant to be set off with a layer of smoked Beef Skirt Fajitas.



1 Large Bag of Restaurant Style tortilla chips

3 Cups Refried Beans
2 Cups Diced Beef Skirt Fajita meat (or anything else of you choosing)
1 16oz Package Fiesta Blend (or Taco Blend) shredded Cheese

3 Cups Fresh Pico de Gallo (see below)
1 Large Avocado Mashed
Sour Cream (optional)
Sliced Jalapeno (optional)

Gently spread a layer of beans on each chip (to avoid breaking them) until you have no more beans.  Top with a generous pinch of diced meat.  Place in 350 degree oven for 10 minutes to allow beans and meat to become warm.  Top each nacho with a good sprinkle of cheese and return to oven until cheese is melted.  Remove from oven and add a spoon of Pico de Gallo spreading it on top of cheese evenly.  Add one dollop of mashed avocado to top it off.  Add sour cream and a slice of fresh jalapeno if you like.

FRESH PICO DE GALLO
Making fresh Pico de Gallo is simple.  It taste better and is a lot more economical that store bought

1 Medium Tomato Diced
2 Medium sized Jalapeno Diced (less if you don't want it too spicy)
1/2 Medium Green Pepper Diced
4 Garlic Cloves Minced
1 Cup Minced Oniol

Mix all ingredients in a air tight container and store in fridge overnight to allow the best flavor.