Skip to main content

truff kitchen

Fajita Nachos with Mild TRUFF Salsa Roja

Article hero mobile image.
Article hero desktop image.

Cook Time

20 minutes

Prep Time

15 minutes

Servings

6

Ingredients

Salsa Roja:

4 small roma tomatoes, trimmed

¼ yellow onion, peeled

1 tablespoon olive oil

2 garlic cloves, peeled

⅓ cup Mild TRUFF Sauce

½ teaspoon salt

¼ cup fresh cilantro leaves

Steak Fajita:

1 pound skirt steak

1 teaspoon salt

½ teaspoon sweet paprika

½ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

2 tablespoons olive oil, divided

1 red bell pepper, sliced

1 green bell pepper, sliced

½ red onion, peeled and sliced

1 bag yellow corn tortilla chips

2 cups colby jack cheese, grated

Guacamole, sour cream, and fresh chopped cilantro, for serving

Shop Recipe

Product not found

Fajita Nachos with Mild TRUFF Salsa Roja

Everything you love about sizzling steak fajitas transformed into irresistible, sharable nachos! This restaurant-quality appetizer is absolutely delicious—seared and seasoned skirt steak, bell peppers, and onions layered with melty colby jack cheese and crisp corn tortilla chips. We really leaned into that restaurant-at-home experience with the homemade charred salsa roja. This umami-packed salsa is crafted using our Mild TRUFF Sauce. This sauce is just as bold as our Original TRUFF, just with a hint of heat–perfect for salsa (and fajitas, and fajita nachos)!

Instructions:

  1. Preheat the oven to broil on high and line a small baking sheet with aluminum foil. Place the tomatoes and onion on the prepared baking sheet and brush with olive oil.

  2. Place in the oven and broil for 5 to 10 minutes or until nicely charred, flipping the veggies halfway through.

  3. Remove the veggies from the oven and transfer to the bowl of a food processor. Add the garlic, TRUFF sauce, salt, and cilantro to the bowl, and blend until smooth.

  4. Transfer the salsa to a sealable container and refrigerate until ready to serve.

  5. Preheat the oven to 350°F and line a large baking sheet with parchment paper.

  6. Pat skirt steak dry with paper towels and season with salt, paprika, cumin, garlic powder, and onion powder.

  7. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned steak, and sear for 2 to 3 minutes per side or until browned. Remove from the skillet and set aside to rest.

  8. Heat the remaining tablespoon of olive oil and, once hot, add the bell peppers and onion (working in batches, if necessary) and sauté until tender, about 5 minutes. Set aside.

  9. Place the tortilla chips on the prepared baking sheet, spreading out in an even layer, and sprinkle with cheese.

  10. Place the chips in the oven and bake for 5 to 8 minutes or until the cheese has melted.

  11. While the nachos are baking, slice the steak into thin strips.

  12. Remove the baking sheet from the oven and top the nachos with steak strips and sautéed peppers and onions.

  13. Serve nachos with the TRUFF salsa roja, sour cream, guacamole, and cilantro.

SHARE