Recipe - Fajita Nachos

One fourth cup Lime juice
2 tablespoon Olive oil
1 One half cup Beer
2 Cl Garlic
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 Jalapeno; seeded and chopped
1 pound Boned and skinned chicken
Breast halves; fat removed
32 ounce Pinto beans
Salt
2 md Onion; minced
One half cup Lowfat cheddar cheese
One half cup Guacamole
15 Corn tortillas
cut in triangles

LIME SALSA
1 lg Tomato; quartered
2 lg Tomatillos; quartered
One fourth cup Red bell pepper; cut or sliced up
2 tablespoon Red onion
1 teaspoon Lime peel; grated
1 tablespoon Lime juice

Recipe by: Weber Preparation Time: 0:30 For Salsa: Combine all ingredients
in a food process or salsa machine and mix. Cover refrigerate until ready
to use. Marinade: Combine lime juice, 1 tablespoon oil, One half cup of the
beer, garlic, coriande cumin and jalapeno in a freezer bag. Set aside 3
tablespoons and add chicken, seal and rotate bag to cover chicken.
Refrigerate for 2 hours or over night, turning bag occasionaly. Fajitas:
Combine reserved marinae, beans and remaining beer in a sauce pan. Cook ov
medium heat, stirring and mashing beans until slightly thickened. Season to
taste with salt. In a frying pan add rest of oil over medium heat, add
onions adn cook partially covered and stirring often until soft and golden
brown. If made ahead cover beans and onion seperately, reheat when ready t
use. Remove chicken from bag and drain and disgard marinade. Arrange on
grate, place lid on grill and cook turning once until chicken is done.
Remove fro grate and cut into bite sized pieces. Spread beans onto a 10
inch circle in a large pizza pan. Top with onions, chicken, and cheese.
Set pan on grate, place lid on grill and cook until cheese is melted. Top
with guacamole, and some of the salsa. Tuck some of the chips around the
edges. Serve with remainig chips and salsa.