These STEAK FAJITA NACHOS were the BEST NACHOS WE'VE EVER HAD EVER! Epic Griddle Nachos!
These steak fajita nachos on the griddle were literally the best nachos we’ve ever had… whether homemade or at a Mexican restaurant! There are a few secrets to making griddle nachos the best you’ve ever had:
- Frying your own tortilla chips and adding Tajin seasoning and/or salt immediately when they come out of the oil.
- Making your own quick refried beans using canned pinto beans, some basic seasonings, and mashing them up in a skillet.
- Marinating your steak in our easy and amazing steak fajita marinade.
- Making your own Mexican style smoked white cheese dip.
Each individual component of these steak fajita nachos was incredible on its own - the smoked quest dip, the steak, the pico de Gallo, the fresh fried chips - and then when you combine them together it’s pure griddle nachos perfection!
Smoked Queso Dip Recipe here:
Steak Fajita Recipe here:
@halopg #griddlecooking #griddle #fajitas #nachos #queso #halogriddle
Join this channel to get access to perks:
Please email neal@theflattopking.com for business inquiries.
FLAT TOP KING MERCH, RECIPES AND SEASONINGS
Theflattopking.com
Snake River Farms American Wagyu Beef
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
My Infrared Laser Thermometer
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
KitchenAid Artisan Series 5 Quart
Breville Smart Oven Air Fryer Pro
________________________________
SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
Sure Shot Sid’s Gunpowder Seasoning
Cavender's All Purpose Greek Seasoning
PIT BOSS Bold Burger Rub
PIT BOSS Southwest BBQ Rub
PIT BOSS Lonestar Beef Brisket Rub
Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
Heath Riles BBQ Sweet BBQ Rub Seasoning
________________________________
KNIVES I USE:
HENCKELS Four Stars Chef Knife
HENCKELS Four Stars 7in Filet Knife
HENCKELS Four Star Utility Knife
VICTORINOX 6in BONING KNIFE
GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
Meat Press Stainless Steel
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
Squirt Bottles
Melting Dome and Resting Rack
d
Bench Scraper
My Favorite Flat Top Grill Spatulas
(If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
(For reading internal temp of meat)
Earlywood Wood Spatulas
(Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
(Good for Pit Boss Ultimate Griddle)
WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
Weber Griddle Insert --
Weber 28in Griddle --
Weber Genesis S-435 —
SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
Black Disposable Gloves
Weber Burger Press
Charcoal Chimney
OXO Good Grips Silicone Pot Holder
______________________________________
Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!
Ree Drummond's Fajita Nachos | The Pioneer Woman | Food Network
Ree's Fajita Nachos are topped with juicy marinated flank steak and allll of the fixings ????
#ReeDrummond #ThePioneerWoman #FoodNetwork #Fajita #Nachos
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
Get the recipe ▶
Subscribe to Food Network ▶
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fajita Nachos
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 day 30 min (includes marinating time)
Active: 30 min
Yield: 12 servings
Ingredients
Flank Steak:
1/3 cup olive oil
4 cloves garlic
2 limes, juiced
2 canned chipotle peppers in adobo with a little adobo sauce
Handful fresh cilantro
1 whole flank steak
Nachos:
Olive oil, as needed
2 yellow onions, sliced
2 red/yellow bell peppers, sliced
1 tablespoon taco seasoning
One 18-ounce bag sturdy tortilla chips
8 ounces grated Monterey Jack and Cheddar mix
Handful fresh cilantro leaves
For serving:
Salsa
Sour cream
Pico de gallo
Directions
For the flank steak: Combine the olive oil, garlic, lime juice, chipotle peppers with sauce and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Put the flank steak in a large resealable plastic bag or baking dish. Pour in the marinade and make sure it adequately coats the meat. Seal the bag or cover tightly and refrigerate for 24 hours at least.
For the nachos: When ready to make the nachos, preheat the oven to 350 degrees F. Heat an indoor grill pan to high. Remove the meat from the marinade (discard the marinade).
Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn it 45 degrees halfway through on both sides to get nifty grill marks.) Set aside to rest.
In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add the onions and peppers, sprinkle over the taco seasoning and cook until the vegetables are somewhat soft and starting to get black bits, 3 to 5 minutes. Set aside.
Slice half of the flank steak into strips against the grain, then chop the slices into smaller bites (see Cook's Note). Put the sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
Arrange the tortilla chips on a large ovenproof platter (or baking sheet).
Sprinkle plenty of cheese all over the top. Put the platter in the oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips). Generously sprinkle the peppers, onions and chopped steak all over the top. Garnish with cilantro leaves.
Serve immediately with salsa, sour cream and pico de gallo.
Cook’s Note
Use the other half of the flank steak to make another batch of nachos, or just save it in the fridge and snack on it over the next few days.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
▶ TIKTOK:
Ree Drummond's Fajita Nachos | The Pioneer Woman | Food Network
Loaded Chicken Fajita Nachos #onestopchop
Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.
Recipe:
Join the family and cook with me!
TikTok:
Twitter:
Instagram:
Snapchat:
Facebook:
Pinterest:
Merchandise:
Ingredients
Chicken Marinade
1lb Chicken Thighs
2 tsp fajita seasoning
2 tsp all purpose seasoning
1 tsp smoked paprika
2 tsp avocado oil
1 tsp soy sauce
Juice of 1 large lime
Queso
2 Tbsp salted butter
1 cup whole milk
1 can hatch green chiles
1/2 block Pepper Jack cheese
1/2 block Monterey Jack cheese
16-20 oz Velveeta Queso blanco
1/2 tsp chili powder
1 tsp garlic powder Salt/pepper to taste
For business inquires only ➢ onestopchop21@gmail.com