Loaded Fajita Nachos with Chicken

These Loaded Fajita Nachos with Chicken are the best nachos! Crunchy, crispy tortilla chips are topped with tender veggies and chicken, then baked to melty, gooey, cheesy perfection. It’s a great appetizer for parties but can also serve as a fun main dish on a busy weeknight at home.

Looking for more easy recipes? Try my Sheet Pan Shrimp Boil, One Pan Chicken with Cherry Tomatoes, or this Chicken Fajita Pizza Recipe!

RECIPE INGREDIENTS

You’ll need the following ingredients to make these loaded fajita nachos with chicken:

INGREDIENT NOTES

Fajita veggies: Red onion and bell peppers are seasoned with fajita seasoning to give it flavor and a little heat. Get all my tips and tricks to make the best fajita veggies here. Fajita and taco seasoning are often used interchangeably, and you are welcome to use the latter if you don’t have fajita seasoning on hand.

Fajita Spice: Store-bought or make your own easy homemade fajita seasoning!

Cheese: I love Colby Jack cheese or sharp cheddar cheese. The cheese melts so much better if you shred the cheese yourself. Storebought shredded cheese contains anti-caking starches that can make it gritty.

Toppings: Have a lineup of your favorite nacho toppings like sour cream, pico de Gallo, fresh lime juice, and guacamole.

HOW TO MAKE LOADED FAJITA NACHOS WITH CHICKEN: STEP-BY-STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!

Step 1: In a large skillet over medium heat, warm olive oil. Add onion and cook for 2-3 minutes or until slightly soft. Then, add bell peppers and cook for a few more minutes. Season with fajita or taco seasoning and cook until the fajita vegetables are tender to your liking.

Step 2: Add chicken and season with the seasoning. Cook on medium-high heat for 3-4 minutes on each side. Remove the chicken from the pan and set aside.

Step 3: When chicken has rested for a few minutes, slice it up. a Spread the tortilla chips in an even layer across the baking sheet. Evenly spread half of the cheese. Top evenly with fajita chicken and veggies.

Step 4: Sprinkle on the remaining cheese. Bake nachos in a preheated oven for 4-5 minutes or until the cheese is melted. Add your favorite toppings like avocado slices, sour cream, guacamole, and fresh cilantro on top of the nachos.

STORAGE & REHEATING

Storage: These nachos are best consumed right away, otherwise the chips get soggy. If you have any leftover fajita veggies, store them in an airtight container and add them to your breakfast eggs the next day.

Reheat: To reheat, warm nachos in the oven at 350°F for a few minutes until heated through.

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Fajita Nachos with Chicken

Casey Rooney

These Loaded Fajita Nachos with Chicken are the best nachos! Crunchy, crispy tortilla chips are topped with tender veggies and chicken, then baked to melty, gooey, cheesy perfection. It's a great appetizer for parties but can also serve as a fun main dish on a busy weeknight at home.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, lunch, Main Course

Cuisine American, Mexican, Tex-Mex

Servings 6

Ingredients

  

1x2x3x

For the Fajita Veggies (full fajita veggies recipe)

• 2 tbsp olive oil
• 1 cup small red onion, sliced
• 2 large bell peppers, sliced (multiple colors, if possible!)
• 1-2 tbsps fajita or taco seasoning make your own here (See Note 1)

For the Fajita Chicken

• 2 tbsp olive oil
• 1 lb. chicken breasts or thighs See Note 2
• 2 tbsp fajita or taco seasoning make your own here
• fresh lime juice (one lime)

For the Nachos & Toppings

• 1 14 oz. bag tortilla chips try to find a thick, sturdy chip!
• 3-4 cups shredded cheese (I love Colby Jack or sharp cheddar) The cheese melts so much better if you shred it off the block!
• Toppings: salsa, guacamole, sour cream See more nacho toppings here!

Instructions

 

• Prep: Preheat oven to 400°F. Line a baking sheet with foil or parchment paper for easy clean up.
• Cook veggies: In a large skillet over medium heat, warm olive oil. Add onion and cook 2-3 minutes until slightly soft. Then, add peppers and cook 2-3 minutes more. Sprinkle on fajita or taco seasoning and stir well (I used 1 tbsp, but you can add more if you want a deeper flavor). Continue cooking 2-3 minutes more until the veggies are cooked to your liking.

  Remove veggies from the pan and set aside.
• Cook Chicken: In the same skillet over medium-high heat, warm olive oil. Add chicken and sprinkle with fajita or taco seasoning. Cook for about 3-4 minutes on the first side. Flip chicken, sprinkle the other side with seasoning, and cook another 3-4 minutes until the internal temperature reaches 165°F. Remove from pan.

  Cut: When the chicken is slightly cooled, cut into small pieces.
• Assemble: Spread your baking sheet with chips (try to make as even of a layer as possible)! Evenly sprinkle on half the cheese. Top with fajita chicken and veggies. Sprinkle on the remaining cheese.
• Bake: Place the nachos in a preheated oven for 4-5 minutes or until the cheese is melted. Serve with your favorite nacho toppings!

Notes

Note 1: For extra yummy flavor, marinate the chicken in this delicious fajita marinade!

Note 2: If you are using chicken breasts, I like pounding them out to a thinner, uniform thickness so they are easier to cook.

Tip: If you have any leftover fajita veggies, store them in an airtight container and throw them into your eggs the next morning!

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