Directions
In a medium size bowl mix all ingredients for the adobo marinade.
Marinate the boneless skinless chicken thighs with adobo marinade. Ideally, let them sit
overnight in the adobo marinade in the fridge, but at least for a few hours.
Preheat Weber Kettle with GrillGrates using Cowboy Charcoal Briquettes.
Grill on GrillGrates for Weber Kettle until the chicken reaches an internal temperature of 165
degrees Fahrenheit.
Remove from grill and squeeze the juice of ½ lime over the steak.
Slice up into bite size pieces.
Combine all ingredients in a Ziplock bag to create the marinade. Add steak, mix well, and
refrigerate for 2-12 hours until time to grill.
Grill for 3-5 minutes over high heat over GrillGrates. Use a thermometer to reach your preferred doneness.
Remove from heat, let rest for 10 minutes, and slice into bite-size pieces.
Dice the tomatoes, onion, jalapeno, garlic, and cilantro and add to a bowl.
Add in the seasonings and lime juice.
Stir and refrigerate until ready to serve.
Add butter to a saucepan over medium heat.
Once melted, add flour and whisk for 1-2 minutes.
Slowly add 3 cups of milk and stir until thick, then add the remaining milk.
Add seasonings, lime juice, chiles, and most of your cheese.
Stir until cheese is melted and add more cheese if it is not thick enough or add more milk if it is
too thick.
If you are not serving immediately, you can keep this warm in a Crock-pot on low heat, stirring
occasionally.
Preheat your oil to 350 degrees.
Cut your tortillas into quarters and add them to the hot oil.
Fry for 3-5 minutes or until they are golden brown and crispy.
Remove from oil and drain excess grease over a paper towel.
Finish with salt and fresh lime juice.
Prep your table by laying parchment paper, aluminum foil, or butcher paper from end to end.
Layer with nachos, meat, cheese, and Pico de Gallo.
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