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Flavorful Grilled Steak Fajita Nachos Recipe with Easy Chipotle Queso

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These grilled steak fajita nachos combine smoky, spicy marinated steak with charred peppers and onions, all drizzled with a creamy chipotle queso for a crowd-pleasing, quick, and delicious snack or meal.

Ingredients

Scale
  • 1 lb flank steak or skirt steak, trimmed
  • 2 tbsp olive oil (for marinade and grilling)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp olive oil (for sautéing or grilling)
  • Salt and pepper to taste
  • 8 oz sharp white cheddar cheese, shredded
  • 4 oz Monterey Jack cheese, shredded
  • 1 cup whole milk or half-and-half
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 tsp adobo sauce (from chipotle can)
  • Salt to taste
  • 1 large bag sturdy tortilla chips
  • Fresh cilantro, chopped (for garnish)
  • Fresh lime wedges
  • Optional: sliced jalapeños, diced tomatoes, sour cream, or avocado slices

Instructions

  1. In a bowl, whisk together olive oil, minced garlic, cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Add the flank steak and coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  2. Slice the bell peppers and onion thinly. Toss them with olive oil, salt, and pepper. Set aside.
  3. Preheat grill or grill pan over medium-high heat. Grill steak for 4-5 minutes per side for medium-rare (internal temp ~130°F), or longer for desired doneness. Remove and let rest 5-10 minutes before slicing thinly against the grain.
  4. Grill or sauté the peppers and onions until tender and slightly charred, about 6-8 minutes, turning occasionally.
  5. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1-2 minutes to form a roux. Slowly add milk while whisking to avoid lumps. Continue whisking until thickened, about 3-5 minutes.
  6. Lower heat and stir in shredded cheddar and Monterey Jack cheese until melted and smooth. Mix in chopped chipotle peppers and adobo sauce. Add salt to taste. Keep warm on low heat.
  7. On a large baking sheet or platter, spread an even layer of tortilla chips. Scatter grilled veggies over chips, then sliced steak. Drizzle generously with warm chipotle queso. Add optional toppings if desired.
  8. Garnish with fresh cilantro and lime wedges. Serve immediately.

Notes

Marinate steak for at least 30 minutes for best flavor. Slice steak against the grain for tenderness. Grill veggies for smoky sweetness. Whisk queso constantly to avoid lumps. Serve nachos immediately to keep chips crispy. For gluten-free, substitute flour with cornstarch. For dairy-free, use vegan cheese and coconut milk.

Nutrition

Keywords: grilled steak fajita nachos, chipotle queso, steak nachos, fajita nachos, grilled steak recipe, easy nachos, smoky cheese sauce

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