Chicken Fajita Nachos tops my list as a family favorite. This easy chicken recipe has plenty of cheese to please!
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Whenever game day comes around, I crave sheet pan nachos and Ground Beef Taquitos.
The husband (and Buffalo native), on the other hand, can live on spicy chicken wings. Go Bills! 🏈
You can find chicken nachos at Mexican restaurants, where the cheesy goodness and laughter blend together.
Table of Contents
🥘 Ingredients
- Boneless, skinless chicken breasts, sliced into thin strips (chicken thighs optional)
- Olive oil (or avocado oil)
- Red bell peppers
- Green bell peppers
- Red onion
- Garlic powder
- Cumin
- Chili powder
- Salt
- Black pepper
- Cheddar cheese (or Mexican blend) and Monterey jack cheese
- Jalapeños
- Tortilla chips
- Fresh cilantro
Topping Ideas:
Add yummy toppings like creamy guacamole, pico de gallo, shredded lettuce, cotija cheese, corn, pinto beans, ripe black olives, Mexican pickled carrots, or even crumbled tofu for a twist.
🥣 Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat a tablespoon of oil over medium-high heat. Add chicken strips (or steak for a twist)
- Season with chili powder, cumin, garlic powder, salt, and pepper.
We’re starting with a basic chicken fajitas recipe. This is a great makeover recipe if you have leftovers.
- Cook for about 5-7 minutes, or until the chicken is cooked through and golden brown.
- Remove the chicken from the cast iron skillet and set aside.
You can use rotisserie chicken, leftover chicken, or even ground beef.
For a vegetarian option, skip the meat altogether and add more veggies, green onions or black beans.
- In the same skillet, add the sliced bell peppers and red onion.
- Season with salt and pepper.
- Cook for about 5 minutes.
The peppers should be tender but retain a bit of a crunch.
- Spread the crispy totopos (or tortilla chips) on a large baking sheet lined with parchment paper.
- Top with the juicy chicken and sautéed vegetables.
- Sprinkle the shredded cheese over the top of the nachos.
My advice? Add lots of cheese! You can even add a second layer, because why not?
👩🏼🍳 Pro Tips:
- For an extra creamy texture, blend some cream cheese into the sour cream and drizzle on top.
- For cheesier nachos, mix cheddar with Monterey jack cheese.
- Bake in the preheated oven for about 10-12 minutes.
- Remove from the oven and sprinkle the sliced jalapeños and chopped cilantro.
Bake until the cheese is melted and bubbly to golden perfection.
If you prefer spicier nachos, you can increase the amount of chili powder and jalapeños to your liking.
- Serve the chicken fajita nachos with sour cream and guacamole on the side, if desired.
- Add a little lime juice for a twist of citrus flavor to your favorite toppings.
🫙Storing Instructions
Got leftovers? Store them in an airtight container, although best consumed the next day to avoid soggy nachos.
🙋🏻♀️ Frequently Asked Questions
Make sure that your toppings aren’t too wet. You want crispy corn chips to stay firm by using thicker chips. Some people will also bake the tortillas with the cheese first then add saucy toppings. Then bake again.
Use a cheese that melts well. Cheddar cheese is not authentic Mexican, but works great in this recipe. Monterey Jack or Colby are also good choices.
Start first with a base of crispy tortilla chips, ooey-gooey cheese, zesty salsa, fiery jalapeños, and whatever else your heart desires. Place in the oven. Once that cheese is all melty perfection, pull it out and pile on the next layer, then let the oven work its magic again. It’s all about getting every crispy chip its fair share of cheesy goodness! 😉
🍴More Appetizer Recipes
Good things happen when it’s nacho time. 😉🌶️ Chicken Fajita Nachos are a game day must-have.
Crunchy, rich with melted cheese, and bursting with flavors that’ll have you coming back for more. Served with a cool chelada, of course!
😋 Hungry for More?
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Did you make this recipe? Please rate the recipe below!
Chicken Fajita Nachos
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 red bell pepper sliced into thin strips
- 1 yellow bell pepper sliced into thin strips
- 1 green bell pepper sliced into thin strips
- 1 medium onion sliced into thin strips
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 bag tortilla chips
- 2 cups shredded cheese cheddar or Mexican blend
- ¼ cup sliced jalapeños
- ¼ cup cilantro
- Sour cream (optional)
- Guacamole (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium-high heat, add the olive oil and chicken strips.
- Season with chili powder, cumin, garlic powder, salt, and pepper.
- Cook for about 5-7 minutes or until the chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced bell peppers and onion. (add oil, if needed)
- Season with salt and pepper and cook for about 5 minutes until the vegetables are tender.
- Spread the tortilla chips on a large baking sheet.
- Top with the cooked chicken and sautéed vegetables.
- Sprinkle the shredded cheese over the top of the nachos.
- Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and bubbly.
- Remove from the oven and top with sliced jalapeños and chopped cilantro.
- Serve the chicken fajita nachos with sour cream and guacamole on the side, if desired.
Notes
- To save time, you can use pre-cooked shredded chicken or rotisserie chicken instead of cooking the chicken from scratch.
- You can customize the recipe by adding your favorite toppings, such as diced tomatoes, black beans, or sliced avocado.
- If you prefer spicier nachos, you can increase the amount of chili powder and jalapeños to your liking.
- You can also make the recipe vegetarian by omitting the chicken and using a meat alternative, such as tofu or tempeh.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
The addition of chicken makes these nachos such a hearty appetizer. I would even eat this as a meal!
It’s all about that flavor-packed combo. You gotta try them, so yummy!