Super nachos; much more than cheese on chips, these festive versions make a hearty appetizer or a whole meal - recipes

Sunset, August, 1991

South-of-the border flavors come together for two nacho dishes guaranteed to be the star of any summertime celebration. These colorful versions feature plenty of steps you can make in advance to help cut down on last-minute preparation.

The first recipe combines the elements of fajitas; finish it on the barbecue for an outdoor family supper or a party appetizer. Another version pairs shredded turkey with white kidney beans for nachos that can be reheated in the oven.

For scooping up the savory mixtures, use oven-crisped flour tortilla chips or yellow or blue corn tortilla chips.

Fajita Nachos

1/4 cup each lime juice and olive oil 1/2 cup beer 2 cloves garlic, minced or pressed 1 teaspoon each ground coriander and ground cumin 1 fresh jalapeno chili, stemmed, seeded, and minced Seasoned beans (recipe follows) 1 pound beef skirt or flank steak Mellow onions (recipe follows) 1 cup (4 oz.) shredded cheddar cheese Guacamole, purchased or homemade Lime salsa (recipe follows) About 8 cups flour tortilla chips (directions follow) or purchased corn tortilla chips

In a large heavy plastic bag, mix lime juice, oil, beer, garlic, coriander, cumin, and chili; remove 3 tablespoons marinade and set it aside for the beans. Place steak in bag and seal. Rotate bag and set in in a large pan. Chill for at least 2 hours or up until next day; turn occasionally.

Place meat on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Grill until brown and cooked to your liking, 3 to 5 minutes per side for rare steak (cut to test). Thinly slice meat crosswise, then cut each slice in half again.

Spread hot beans into a 10-inch round on a large ovenproof platter (protect dish by setting on a metal pan or platter if heating on the barbecue). Top evenly with onions and steak; sprinkle with cheese. Broil 4 to 6 inches below heat until cheese melts. Or set on the grill over medium coals (you can hold your hand at grill level only 4 to 5 seconds) and cover barbecue until cheese melts, 4 to 6 minutes.

Remove from oven and top with guacamole and salsa. Tuck about 1/3 of the tortilla chips around edges. Accompany with remaining chips and salsa. Scoop layered mixture onto chips to eat. Makes 6 main-dish or 10 to 12 appetizer servings.

Per main-dish serving: 600 cal.; 31 g protein; 26 g fat (8.6 g sat.); 57 g carbo; 679 mg sodium; 58 mg chol.

Seasoned beans. In a 2- to 3-quart heavy pan on medium-high heat, combine reserved marinade (see preceding), 2 cans (15 oz. each) drained pinto beans, and 1 cup beer. Stir often, using back of spoon or potato masher to coarsely mash beans, until mixture thickens slightly, 15 to 20 minutes; add salt to taste. Use hot.

If made ahead, cool, cover, and chill up until next day. Stir over low heat or medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds) until hot.

Mellow onions. To a 10- to 12-inch frying pan over medium heat, add 1 tablespoon olive oil and 2 medium-size (about 1 lb. total) onions, chopped. Cook, partially covered, until onions are very limp and golden brown, stirring often, about 20 minutes. Use hot or cool. If made ahead, cool, cover, and chill up until next day.

Lime salsa. Mix 1 large (about 1/2 lb.) ripe yellow or red tomato, cored and finely diced; 2 large (about 1/2 lb. total) tomatillos, husks removed, chopped; 1/4 cup minced red bell pepper; 2 tablespoons minced red onion; 1 teaspoon grated lime peel and 1 tablespoon lime juice. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.

Carnitas Nachos with Watermelon-Jicama

Pico de Gallo

1 1/2 pounds skinned and boned turkey thigh 1 can (14 1/2 oz.) regular-strength chicken broth 1 clove garlic, minced or pressed 1 dry bay leaf 1/2 teaspoon dry oregano leaves 1/4 cup canned diced green chilies 2 tablespoons distilled white vinegar Beans (recipe follows) 1 cup (4 oz.) shredded jack cheese About 8 cups flour tortilla chips (directions follow) or purchased corn tortilla chips Pico de gallo (recipe follows)

Cut turkey into 1 1/2-inch pieces and place in a 2- to 3-quart pan. Cook, covered, on medium heat to draw out juices, 8 to 10 minutes. Uncover; cook on high heat, stirring often, until liquid has evaporated and meat is well browned, 10 to 12 minutes.

Add broth, garlic, bay leaf, and oregano; stir to scrape browned bits free from pan. Bring to a boil, then reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour. Uncover; boil on high heat until all liquid has evaporated, 5 to 10 minutes. Add chilies and vinegar; stir to scrape browned bits free. Remove from heat. Shred meat, using 2 forks (or let cool and pull apart with fingers).

Spread beans into a 10-inch round on a large ovenproof platter. Top evenly with shredded turkey. (If made ahead, cover and chill up until next day.) Bake, covered, in a 400 [degrees] oven until hot in center, 15 to 25 minutes. Uncover and sprinkle with cheese. Bake, uncovered, until cheese melts, about 5 minutes.