Fajita Nachos Recipe
Tex-Mex · Main course · 35 min total
A crowd-pleasing fusion of sizzling fajita toppings and crispy nachos, perfect for game day or casual gatherings.
20
min prep
min prep
15
min cook
min cook
6
servings
servings
580
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken breasts, thinly sliced
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 packet fajita seasoning mix (or 2 tbsp homemade)
- 1/4 cup water
- 1 (13 oz) bag tortilla chips
- 2 cups shredded Mexican blend cheese
- 1 cup sour cream
- 1 cup guacamole
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper.
- In a large skillet, heat 1 tbsp oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet.
- Add remaining 1 tbsp oil to skillet. Sauté bell peppers and onion until tender, about 4-5 minutes.
- Return chicken to skillet. Sprinkle fajita seasoning and water over mixture. Stir and cook for 1-2 minutes until sauce thickens. Remove from heat.
- Spread tortilla chips evenly on prepared baking sheet. Top with chicken and pepper mixture, then sprinkle cheese evenly over the top.
- Bake for 8-10 minutes until cheese is melted and bubbly.
- Remove from oven and top with dollops of sour cream, guacamole, and salsa. Garnish with cilantro and jalapeño slices if desired. Serve immediately.
Tips
- For extra heat, add a dash of cayenne pepper to the fajita seasoning.
- Substitute chicken with beef strips or shrimp if preferred.
- Store leftover toppings separately; reheat chips in oven to crisp.
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