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Loaded Fajita Nachos Recipe

Mexican-American · Main course · 35 min total

Crispy tortilla chips piled high with seasoned chicken or steak, sautéed peppers and onions, melted cheese, and all your favorite toppings. Perfect for game day or a fun weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken breasts or flank steak, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 packet (1 oz) fajita seasoning mix
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 1 bag (13 oz) tortilla chips
• 2 cups shredded Mexican blend cheese
• 1/2 cup sour cream
• 1/2 cup guacamole
• 1/2 cup pico de gallo or salsa
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, sliced (optional)

Instructions

1. In a bowl, toss the sliced chicken or steak with 1 tablespoon oil and the fajita seasoning until coated.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the seasoned meat and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
3. In the same skillet, add the sliced onion and bell peppers. Cook over medium-high heat, stirring occasionally, until softened and lightly charred, about 5 minutes. Return the meat to the skillet and toss to combine.
4. Preheat the oven to 375°F (190°C). Line a large baking sheet with foil or parchment paper.
5. Spread the tortilla chips evenly on the prepared baking sheet. Top with the meat and pepper mixture, then sprinkle the shredded cheese evenly over everything.
6. Bake for 8-10 minutes, until the cheese is melted and bubbly.
7. Remove from oven and immediately top with dollops of sour cream and guacamole, then sprinkle with pico de gallo, cilantro, and jalapeño slices if using. Serve immediately.

Tips

• For extra heat, add a few dashes of hot sauce before serving.
• Leftover nachos can be stored in an airtight container in the fridge for up to 2 days; reheat in the oven to maintain crispness.
• Substitute black beans or refried beans for a vegetarian version.

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