Chicken Fajita Nachos Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- Prepare Vegetables: Cut the green and red bell peppers and the sweet yellow onion into thin strips, ready for sautéing.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: Chicken fajita nachos, nachos recipe, Mexican appetizer, baked nachos, fajita chicken, easy party snacks
Find it online: https://bitesizedbenny.com/chicken-fajita-nachos-recipe/
