Ingredients
8 ounces
skirt steak
1 boneless,
skinless chicken breast
1 red
onion, sliced
2 bell
peppers, sliced
2
tablespoons fajita seasoning mix
1
tablespoon canola oil
1/4 cup
water
16-20
tortilla chips
3 ounces
VELVEETA brick, cut into thin slices
2 cedar
grill planks
Instructions
Preheat
grill.
Place the
steak, chicken, onion, peppers, fajita seasoning, oil and water in a large zip
top bag and seal. Using your hands, mash around the ingredients in the bag to
mix well. Allow to marinate for 15 minutes or up to 24 hours.
Cook the
steak, chicken, onion and peppers on the grill over high heat, approximately
5-7 minutes. Turn the steak and chicken over, continue cooking until done.
Approximately 2-3 minutes. Transfer the steak, chicken, onion and peppers to a
platter and cover to keep warm. Place the cedar planks on the grill and cook
for 3 minutes. While the planks are warming, slice the steak and chicken into
thin strips across the grain.
Turn the
planks over and top with tortilla chips. Arrange the steak, chicken, onions and
peppers on top of the chips. Place the VELVEETA evenly over the nachos and
close the grill. Turn the heat to low and cook until the VELVEETA has melted.
Remove from
the grill and serve immediately. Top with cilantro, jalapeno, tomatoes and sour
cream if desired.
