Chicken Fajita Nachos {with REAL cheese sauce!}

We love to eat at Mexican restaurants.  It’s one of the easiest types of restaurants for large families to eat at.  You get chips and salsa in the beginning when everyone is starving and you can easily share meals.

One of our favorite Mexican restaurants makes a Fajita Nachos.  You can choose steak or chicken (we usually get a mix) and 4 of them will feed our family!  But, as much as I love eating out, and as economical as it is being able to feed us all for a fairly low price, I wanted a way to make these nachos at home.  I also wanted a way to make them Trim Healthy Mama friendly, and just plain good for you!

Well, I succeeded!

Chicken Fajita Nachos (all natural ingredients, THM friendly with E & S Options) | RaisingArrows.net

First of all, let me tell you what inspired me to try this at home…

I ran across a recipe for all natural cheese sauce on Food Renegade.  I was impressed with the results, and used this sauce for things like cheese toast (toasted bread with a cheese sauce drizzled over it) and as the cheese topping for horseshoes (a loose meat, french fry and cheese concoction some friends introduced us to after they took a trip through Illinois.)

All Natural Cheese Sauce

So, because of that cheese recipe, I had something to work with for making my beloved Chicken Fajita Nachos a THM S meal…except they weren’t really “nachos”.  To eat these as an S, you have to leave off the chips:

Chicken Fajita "Nachos" (THM S) | RaisingArrows.net

Now, don’t get me wrong, these are YUMMY!  What’s not to love about onions, peppers, chicken, and ooey-gooey cheese?!

Chicken Fajita "Nachos" (THM S) | RaisingArrows.net

But, let’s face it…some days, you want the crunch of the chips melting into sogginess as they sop up the cheese.  You want the melding of onion, pepper, chicken, cheese, AND corn chips nibbling at your taste buds!  You want an E meal that can really be called Chicken Fajita NACHOS.

And that means, you have to leave the full fat cheese behind.  But how?

This is how…

Chicken Fajita Nachos with E Cheese Sauce | RaisingArrows.net

This cheese sauce takes the concept of “Creamless” Veggies from the Trim Healthy Mama book and applies it to making a sauce that is E friendly.  It uses chicken broth and spreadable cheese, nutritional yeast, and glucomannan to bind it together.  And amazingly, it converted some of my kids to the E side!  That’s right – they chose my E Cheese Sauce over the S cheese sauce!

Are you begging for the recipes yet?  Here ya go!

Oh wait…a quick service announcement:
To make these uber quick and easy, buy your meat already diced in the bag.  Our local Aldi sells frozen diced chicken breast meat in a 22 oz bag for $5.49.  Our Aldi also sells Organic Blue Corn chips.  No, they are not baked, so not “technically” on plan, but close enough for my taste.

Ok, back to the recipes.  I’ll give you the S version and the E version…

Chicken Fajita "Nachos" (THM S) | RaisingArrows.netChicken Fajita “Nachos” (THM S)
3 colored peppers, sliced
3 yellow onions, sliced
1 bag (22 oz) frozen diced Chicken Breast Meat (or dice your own chicken breasts and pre-cook)

Saute’ the peppers and onions in a large skillet over medium heat.  Once the veggies begin to soften, add in the diced chicken breast and cover.  You can add fajita seasoning here, but I really, really, really like the flavor of onions and peppers unadulterated, so I don’t season at all.)  Turn your heat to low so you don’t overcook the peppers and onions and end up with mush.  Put a lid on it too – it will keep its color better.

While your meat and veggies are cooking, start your cheese sauce:

1 egg yolk
1 TBSP arrowroot powder
1 TBSP milk
1 c. cream
1 c. milk
4 oz. cream cheese
8 oz. grated cheddar cheese
10 oz. can diced tomatoes and green chiles (optional)

Create a binding agent by whisking together the egg yolk, arrowroot and 1 Tbsp milk.  Set aside.  In a saucepan, warm 1 cup of cream and 1 cup of milk over medium heat.  Once heated, add binding agent, and whisk until it begins to thicken.  Turn the heat to low, and throw in the cream cheese and whisk like there’s no tomorrow.  Then, stir in the grated cheese followed by the diced tomatoes and green chilies (if desired), remove from heat, and build your “Nachos”!  (note: this cheese is best hot off the stove, so don’t delay!)


Chicken Fajita Nachos {THM E} | RaisingArrows.netChicken Fajita Nachos (THM E)
3 colored peppers, sliced
3 yellow onions, sliced
1 bag (22 oz) frozen diced Chicken Breast Meat (or dice your own chicken breasts and pre-cook)

Blue corn tortilla chips (baked is necessary to be fully on plan, but they are super hard to come by.  The chips I buy from Aldi are organic and have a carb count of 16g.)

Saute’ the peppers and onions in a large skillet over medium heat.  Once the veggies begin to soften, add in the diced chicken breast and cover.  You can add fajita seasoning here, but I really, really, really like the flavor of onions and peppers unadulterated, so I don’t season at all.)  Turn your heat to low so you don’t overcook the peppers and onions and end up with mush.  Put a lid on it too – it will keep its color better.

While your meat and veggies are cooking, start your cheese sauce:

1 c. chicken broth
3 “light”spreadable cheese wedges
1 tsp. nutritional yeast
1/2 tsp. glucomannan
10 oz. can diced tomatoes and green chilis (optional)

In a small saucepan, warm the chicken broth.  Whisk in the spreadable cheese wedges (I buy mine at Aldi).  When the sauce is smooth, add in the nutritional yeast (this lends a cheesy flavor and yellowish color).  Lastly, sprinkle the glucomannan across the top of the sauce and whisk in.  Continue to whisk until the cheese sauce thickens.  Add in the diced tomatoes and green chilis if desired, and turn heat to low.  Grab your blue corn chips and start building your nachos!  (Again, this sauce is best warm, so don’t delay!)

So, there you have it!  Let me know if you try them, and which one you liked best!

Here are the printable versions of the recipes:

Chicken Fajita Nachos (THM S or E)
 
Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • 3 colored peppers, sliced
  • 3 yellow onions, sliced
  • 1 bag (22 oz) frozen diced Chicken Breast Meat (or dice your own chicken breasts and pre-cook)
  • For S Cheese Sauce:
  • 1 egg yolk
  • 1 TBSP arrowroot powder
  • 1 TBSP milk
  • 1 c. cream
  • 1 c. milk
  • 4 oz. cream cheese
  • 8 oz. grated cheddar cheese
  • 10 oz. can diced tomatoes and green chiles (optional)
  • For E Cheese Sauce:
  • 1 c. chicken broth
  • 3 “light”spreadable cheese wedges
  • 1 tsp. nutritional yeast
  • ½ tsp. glucomannan
  • 10 oz. can diced tomatoes and green chilis (optional)
  • Blue Corn Chips
Instructions
  1. Saute’ the peppers and onions in a large skillet over medium heat. Once the veggies begin to soften, add in the diced chicken breast and cover. You can add fajita seasoning here, but I really, really, really like the flavor of onions and peppers unadulterated, so I don’t season at all.) Turn your heat to low so you don’t overcook the peppers and onions and end up with mush. Put a lid on it too – it will keep its color better.
  2. While your meat and veggies are cooking, start your cheese sauce:
  3. For S Cheese Sauce: Create a binding agent by whisking together the egg yolk, arrowroot and 1 Tbsp milk. Set aside. In a saucepan, warm 1 cup of cream and 1 cup of milk over medium heat. Once heated, add binding agent, and whisk until it begins to thicken. Turn the heat to low, and throw in the cream cheese and whisk like there’s no tomorrow. Then, stir in the grated cheese followed by the diced tomatoes and green chilies (if desired), remove from heat, and build your “Nachos”! (note: this cheese is best hot off the stove, so don’t delay!)
  4. For E Cheese Sauce: In a small saucepan, warm the chicken broth. Whisk in the spreadable cheese wedges (I buy mine at Aldi). When the sauce is smooth, add in the nutritional yeast (this lends a cheesy flavor and yellowish color). Lastly, sprinkle the glucomannan across the top of the sauce and whisk in. Continue to whisk until the cheese sauce thickens. Add in the diced tomatoes and green chilis if desired, and turn heat to low. Grab your blue corn chips and start building your nachos! (Again, this sauce is best warm, so don’t delay!)

 

You Can’t Keep Sin Out

I’m not a current events blogger.  You will rarely see me address current events because I do not believe they should affect how we homeschool, manage our homes, or live our lives as followers of Christ.  No matter what is going on in the world, God’s Word remains true, so the way I see it, this blog doesn’t need to address the latest scandal.

However, on occasion, events take place which deserve attention here on Raising Arrows because they DO affect those of us who have chosen to stay at home and homeschool our children (the main focus of my blog).

This past week, such an event came to light, and while I do not care to rehash the details or give credence to anyone’s “side” of the story or personal opinion on the matter, I do feel THIS POST from The Gospel Coalition speaks to something we MUST heed as Christian homeschooling families – the fact that we CANNOT keep sin out.

You Can't Keep Sin Out | RaisingArrows.net

From the article:

We begin to believe that sin and rebellion is a problem outside of our home, not inside.

We start thinking our kids are basically good and in need of moral direction, rather than recognizing that our kids are basically bad and in need of heart transformation.

We communicate to our kids that it’s ”us” (good) versus “them” (bad) rather than helping them see our family’s role as one of service (“us” for “them”).

I must admit, there was a point early on in my homeschooling career when the children were all little and I was convinced if I did XYZ, I would get perfect children.  I totally missed the fact that sin is within.  Put a child on a remote island, and they will still find a way to sin.  Put ME on a remote island, and I will still find a way to sin!

It runs deep…in everyone.  So, yes, there are bad influences, and yes, we are still supposed to parent in a way that promotes righteous living before the Lord, but not a chance are you going to avoid that sin nature.  We MUST stop believing we can follow a formula or method and reap perfection.  

Please note, I am not saying methods are bad, but rather the unrealistic savior-esque expectations we place on those methods.  Kelly at Generation Cedar speaks to this topic beautifully in her post, Are the Duggars to Blame?

If you, for example, homeschool because you think that is the key to raising godly children, you will be wildly disappointed. If you homeschool because you think you and your children are good and everyone else is bad, you are grossly deceived. But if you homeschool because you believe God has called you to disciple your children and you believe you need lots of time to do that, and because you want to help them avoid a peer culture that hinders them from walking with the wise (as Scripture encourages), if you entrust the souls of your children to the only One who can save them while doing your part to shepherd their hearts to love Him, then your motives are pure and right.

My dear homeschool mamas (and daddies), teach your children what it means to be a follower of Christ.  Teach them that sin exists and they WILL have to learn to fight it…and IT may not always be outside of themselves.  Teach them to stand strong.  Teach them to persevere.  And teach them to be humble…please, please, please teach them to be humble.

…Clothe yourselves, all of you, with humility toward one another, for “God opposes the proud but gives grace to the humble.”
1 Peter 5:5b

Oh, how we all need that grace…

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