This is a tasty way to use up leftover charcoaled steak. I just discovered you really don’t need corn chips for a good nacho! Steak works just fine and this is reminiscent of the fajita nachos the Mexican restaurants serve! This recipe is not suitable until the legumes rung of OWL unless you omit the beans. You can use mashed Eden brand black soy beans (instead of the refried beans) for a lower carb count on these. If you like and use fewer refried beans on each, the carb count will go down as well.
8 oz. leftover charcoaled ribeye or lean steak of your choice
1 c. (approx.) canned refried pinto beans (mashed black soy beans for lower carbs)
4 oz. Monterey Jack cheese, cut into 16 cubes or small slices
32 cilantro leaves
1 very large jalapeno pepper, (seeded, or not if you prefer), cut into ½-1″ pieces
DIRECTIONS: Cut steak laterally so it’s about 1/4″ thick. Then cut those into 8 pieces about 1-1½” in size (each will weigh about ½ oz.). Place cut side of meat down on greased baking pan . Top each piece with about 1 T. refried beans. Next place two leaves of cilantro on each. Then put a cube/slice of cheese on each one. Top with a piece of jalapeno. Broil until cheese is melted. Serve warm.
NUTRITIONAL INFO: Makes 16, each containing:
5.62 g fat
2.83 g carbs, .91 g fiber, 1.92 g NET CARBS (less if you use mashed soy black beans)
6.88 g protein
53.3 mg sodium