Chicken Fajita Nachos Recipe
Chicken Fajita Nachos combine the zesty flavors of marinated chicken breast with sautéed bell peppers and onions, layered over crunchy tortilla chips and melted cheddar cheese. Finished with fresh pico de gallo, creamy sour cream, and guacamole, this vibrant dish makes a perfect appetizer or casual meal that’s full of bold Tex-Mex taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast (thin or cut in half horizontally to be thin)
- 1 tbsp fajita seasoning
- 1/2 lime (juiced)
- 1 tbsp vegetable oil (divided)
Vegetables
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1/2 sweet yellow onion (chopped)
Assemblage and Toppings
- 12–14 oz tortilla chips
- 8 oz shredded cheddar cheese (or more to taste)
- 1/3 cup pico de gallo
- 1/4 cup sour cream
- 1/4 cup guacamole
Instructions
- Marinate the Chicken: Combine the chicken breast pieces with fajita seasoning, lime juice, and half of the vegetable oil in a zip-top bag or container. Seal and marinate while preparing the vegetables to allow the flavors to infuse.
- Prepare Vegetables: Cut the green bell pepper, red bell pepper, and sweet yellow onion into thin strips for quick cooking.
- Sauté Peppers and Onions: Heat the remaining 1 tablespoon of vegetable oil over high heat in a large skillet. Once hot, add the peppers and onions, cooking for 3-4 minutes while stirring occasionally until just tender. Remove from the skillet and set aside.
- Cook the Chicken: Place the marinated chicken in a single layer in the same hot skillet. Let it cook undisturbed for 2-3 minutes to develop a sear, then flip and cook the other side for about 1 minute. Reduce the heat to low, cover the skillet, and cook for an additional 3-5 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken and dice into bite-sized pieces.
- Assemble Nachos: Spread the tortilla chips evenly in a shallow layer over a large baking sheet. Sprinkle half of the shredded cheddar cheese on top, followed by the diced chicken and the sautéed peppers and onions. Finish by sprinkling the remaining cheese evenly over the top.
- Bake: Place the baking sheet on a lower oven rack and bake at 425°F for 8-12 minutes or until the cheese is fully melted and edges begin to brown slightly.
- Add Toppings and Serve: Remove the nachos from the oven and top with pico de gallo, then drizzle with sour cream and add guacamole. Serve immediately for best flavor and texture.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
- You can substitute cheddar cheese with a Mexican cheese blend for more authentic flavor.
- For extra heat, add sliced jalapeños or a sprinkle of chili flakes.
- Use fresh lime juice for best brightness in the marinade.
- Leftover nachos are best eaten immediately to keep chips crispy.
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Find it online: https://tastygenius.com/chicken-fajita-nachos-recipe/
