Chicken Fajita Nachos Recipe

Introduction

Chicken Fajita Nachos are a delicious twist on classic nachos, combining tender, seasoned chicken with sautéed bell peppers and onions. Perfect for a game day snack or casual dinner, these nachos are loaded with melted cheddar cheese and fresh toppings for a flavorful bite every time.

Ingredients

• 1 lb chicken breast (thin or cut in half horizontally to be thin)
• 1 tbsp fajita seasoning
• 1 tbsp vegetable oil (divided)
• 1/2 lime (juiced)
• 1/2 green bell pepper (chopped)
• 1/2 red bell pepper (chopped)
• 1/2 sweet yellow onion (chopped)
• 12-14 oz tortilla chips
• 8 oz shredded cheddar cheese (or more to taste)
• 1/3 cup pico de gallo
• 1/4 cup sour cream
• 1/4 cup guacamole

Instructions

1. Step 1: Combine the chicken with fajita seasoning, lime juice, and half of the vegetable oil in a zip-top bag or container. Let it marinate while you finish preparing the other ingredients.
2. Step 2: Cut the green and red bell peppers and the sweet onion into thin strips.
3. Step 3: Heat the remaining 1 tbsp of oil in a large skillet over high heat. Once hot, add the peppers and onions. Cook, stirring occasionally, for 3-4 minutes until slightly softened. Remove from the skillet and set aside.
4. Step 4: Place the marinated chicken in a single layer in the hot skillet. Cook without stirring for 2-3 minutes, then flip and cook the other side for 1 minute. Reduce heat to low, cover, and cook for another 3-5 minutes until the internal temperature reaches 165°F. Remove from skillet and dice the chicken.
5. Step 5: Spread tortilla chips in a shallow layer on a large baking sheet. Sprinkle half of the cheddar cheese over the chips, then evenly distribute the diced chicken and cooked peppers and onions. Finish with the remaining cheese.
6. Step 6: Bake in a preheated oven at 425°F on a lower rack for 8-12 minutes, or until the cheese is fully melted and edges start to brown.
7. Step 7: Remove from the oven and top with pico de gallo, sour cream, and guacamole as desired before serving.

Tips & Variations

• For extra spice, add sliced jalapeños or a dash of hot sauce before baking.
• Swap cheddar for a blend of Monterey Jack and pepper jack cheese for more depth of flavor.
• If you prefer, use cooked rotisserie chicken to save time and skip cooking the raw chicken.
• Use homemade fajita seasoning for a fresher, customizable spice blend.

Storage

Store leftover fajita nachos in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8-10 minutes to help maintain crispiness. Avoid microwaving as it can make the chips soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can use any cheese that melts well such as Monterey Jack, mozzarella, or a Mexican cheese blend. Adjust quantities based on your taste preference.

How do I make fajita seasoning at home?

Fajita seasoning is typically a mix of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. You can find many simple recipes online to tailor the flavors to your liking.

Chicken Fajita Nachos Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

These Chicken Fajita Nachos combine tender, marinated chicken breast with sautéed bell peppers and onions layered over crispy tortilla chips and melted cheddar cheese, finished with fresh pico de gallo, sour cream, and guacamole for a vibrant, flavorful Mexican-inspired snack or meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 lb chicken breast (thin or cut in half horizontally to be thin)
• 1 tbsp fajita seasoning
• 1/2 lime (juiced)
• 1 tbsp vegetable oil (divided)

Vegetables

• 1/2 green bell pepper (chopped)
• 1/2 red bell pepper (chopped)
• 1/2 sweet yellow onion (chopped)

Nacho Assembly

• 12–14 oz tortilla chips
• 8 oz shredded cheddar cheese (or more to taste)

Toppings

• 1/3 cup pico de gallo
• 1/4 cup sour cream
• 1/4 cup guacamole

Instructions

1. Marinate Chicken: Combine the chicken with the fajita seasoning, lime juice, and half of the vegetable oil (1/2 tbsp) in a zip-top bag or container. Seal and toss to coat evenly, then set aside to marinate while preparing the vegetables.
2. Prepare Vegetables: Cut the green and red bell peppers and the sweet yellow onion into thin strips, ready for sautéing.
3. Sauté Peppers and Onions: Heat the remaining 1/2 tbsp of vegetable oil in a large skillet over high heat. Once hot, add the chopped peppers and onions. Cook for 3-4 minutes, stirring occasionally until softened but still crisp, then remove from the skillet and set aside.
4. Cook Chicken: In the same hot skillet, place the marinated chicken in a single layer. Let it cook without stirring for 2-3 minutes to sear the underside. Flip the chicken pieces and cook for 1 minute on the other side. Reduce heat to low, cover, and continue cooking for an additional 3-5 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove from the skillet and dice into bite-sized pieces.
5. Assemble Nachos: Spread the tortilla chips evenly in a shallow layer over a large baking sheet. Sprinkle half of the shredded cheddar cheese over the chips, then layer the diced chicken and sautéed peppers and onions. Finish with the remaining cheese evenly distributed on top.
6. Bake Nachos: Place the baking sheet on a lower rack in a preheated oven at 425°F (220°C). Bake for 8-12 minutes or until the cheese is fully melted and the edges begin to brown, creating a golden, bubbly topping.
7. Add Toppings: Remove the nachos from the oven and top with pico de gallo, drizzles of sour cream, and guacamole to taste before serving.

Notes

• For extra flavor, marinate the chicken for at least 30 minutes or up to 2 hours.
• Use your preferred cheese blend if you want a different flavor or meltiness.
• If you want to add heat, consider adding sliced jalapeños or a drizzle of hot sauce.
• Make sure not to overcrowd the skillet when cooking chicken and vegetables to ensure even cooking.
• Serve immediately for best texture as the chips may soften if left too long after baking.

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