Chicken Fajita Nachos
These Chicken Fajita Nachos are packed with flavor! Crispy chips topped with seasoned chicken, sautéed veggies, and melted cheese make for an irresistible snack or dinner.
Equipment
- Large Skillet
- Spatula
- Baking Sheet
- Mixing Bowl
- Measuring cups and spoons
Ingredients
- 1 lb Chicken breast thinly sliced or halved horizontally
- 1 tbsp fajita seasoning
- 1 tbsp vegetable oil divided
- 0.5 lime juiced
- 0.5 green bell pepper chopped
- 0.5 red bell pepper chopped
- 0.5 sweet yellow onion chopped
- 12-14 oz tortilla chips
- 8 oz shredded cheddar cheese or more to taste
- 0.33 cup pico de gallo
- 0.25 cup sour cream
- 0.25 cup guacamole
Instructions
- Start by slicing your chicken breast thinly or halving it horizontally to create thin pieces. In a mixing bowl, combine the chicken with the fajita seasoning and lime juice. Toss to coat evenly.
- Heat 1/2 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for about 5-7 minutes or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1/2 tablespoon of vegetable oil. Toss in the chopped green and red bell peppers along with the yellow onion. Sauté for about 4-5 minutes until the vegetables are tender and slightly caramelized.
- Preheat your oven to 350°F (175°C). On a baking sheet, spread a layer of tortilla chips. Top them with the cooked chicken, sautéed veggies, and a generous sprinkling of shredded cheddar cheese.
- Place the baking sheet in the preheated oven and bake for about 5-7 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent burning.
- Once the nachos are out of the oven, top them with pico de gallo, a dollop of sour cream, and spoonfuls of guacamole. Serve immediately and enjoy the glorious mess that is Chicken Fajita Nachos!
Notes
- Customize toppings with black olives, jalapeños, or fresh cilantro for extra flavor.
- Marinate chicken for a few hours or overnight for deeper flavor.
- Store cooked chicken and veggies in airtight containers in the refrigerator for up to 3 days for quick assembly later.