Fajita Nachos

1/4 cup lime juice
2 Tbs olive oil
1 1/2 cups beer
2 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1 jalapeno; seeded and chopped
1 lb chicken breast halves; boned and skinned
32 oz pinto beans
Salt
2 medium onion; diced
1/2 cup lowfat cheddar cheese
1/2 cup guacamole
15 corn tortillas; cut in triangles

For Lime Salsa:
1 large tomato; quartered
2 large tomatillos; quartered
1/4 cup red bell pepper; sliced
2 Tbs red onion
1 tsp lime peel; grated
1 Tbs lime juice

For Salsa: Combine all ingredients in a food process or salsa machine and mix. Cover an refrigerate until ready to use.

For Marinade: Combine lime juice, 1 tablespoon oil, 1/2 cup of the beer, garlic, coriander, 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 occasionally.

Fajitas: Combine reserved marinae, beans and remaining beer in a sauce pan. Cook over 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 to 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 from 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 remaining chips and salsa.

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