- Skirt Steak
- Soy Sauce
- Orange Juice
- Minced Garlic (to taste)
- Monterrey Jack Cheese
- Organic Corn Tortillas, cut into fourths
- Oil for Frying (Canola, Soybean or Vegetable)
- Refried Beans
- Shredded Monterey Jack Cheese
- Sour Cream
- Sliced Pickled Jalapenos
2:1 ratio for orange juice to soy sauce. Mix with minced garlic. In large bowl cover skirt steak with marinade and refrigerate for no more than 30 minutes. Heat BBQ to 375°F. Grill steak on each side for 2 minutes. Set aside to rest. Cut steak into strips.
Cut up Organic Corn Tortillas in quarters. Fry in hot oil (350°F) until crisp. Lay flat on paper towel to drain the excess oil. Sprinkle with salt.
Layout chips individually (separated) onto cookie sheet. Cover each chip with thin layer of beans and then shredded cheese. Top each chip with 1-2 pieces of carne asada. Place under broiler until cheese is bubbling. Serve on platter topped individually with sour cream, guacamole and one jalapeno slice.
You’ve made the perfect nacho bite—with all of the toppings perfectly distributed on one chip! These make a great appetizer for a group to share.