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.
Ingredients
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!
Tried this recipe?Let us know how it was!