When I made this recipe It was a busy weekend, and a busy day! Seems that is how all my days and weekends are anymore with work and all! I had a Bridal shower I was making cupcakes for and then I invited our good friend James over for dinner. Heck you all should know James by now, as much as I post about him! He’s like a daily thing here on my blog! Well that’s because he’s an awesome friend! Everyone needs a James in their life!
Along with making cupcakes for the Bridal Shower I also took pictures too! 470 of them! Check some of them out! First let’s start with the cupcakes:
Here is my fabulous party planner sister-in-law Tara who threw the shower:
And the Bride to be! I think she is beautiful! She has her own style and I love that most about her!
So along with cupcakes and pictures I also had James over for some kick ass nachos! These nachos are the best I’ve made (SO FAR) in my lifetime…and guess who’s recipes they are?
YEP The Pioneer Woman. Gosh I love her! (Have I ever mentioned that before) ha-ha
■1 whole Flank Steak (I used thinly cut steak)
■⅓ cups Olive Oil
■2 whole Limes, Juiced
■4 whole Canned Chipotle Peppers, With A Little Sauce
■4 cloves Garlic, Peeled
■1 whole Handful Of Cilantro
■2 whole Yellow Onion
■2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)
■ Olive Oil (for Frying)
■ Sturdy Tortilla Chips
■8 ounces, weight Cheese, Grated (cheddar, Jack, Pepper Jack, Etc)
■ Sour Cream
To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender.
Blend until totally combined. Place flank steak into a large plastic bag or baking dish. Pour in marinade and make sure it adequately coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least.
When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest.
In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside.
Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
Arrange tortilla chips on a large ovenproof platter (or cookie sheet.) Sprinkle plenty of cheese all over the top. (I just put them on a plate and melted the cheese in the microwave)
Place platter in oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips.) Remove from oven, then generously sprinkle peppers, onions,
and chopped steak all over the top. Return to oven for no more than another minute—just long enough to heat up the meat and peppers (but not cook the meat all the way through.)
Remove from oven and plop guacamole all over the top. Serve immediately with salsa and sour cream.
Use the rest of the meat for more nachos…or make real fajitas!
James and Normy were excited to try some Nachos
James likes, no wait LOVES jalapenos
Normy is ready to grub down
Beer and Nachos, what more could a man ask for?