Skinless chicken breasts Olive oil Red bell pepper Yellow bell pepper Green bell pepper Onion sliced Chili powder Cumin Garlic powder Salt and pepper Tortilla chips Shredded cheese cheddar or Mexican blend Sliced jalapeños Cilantro Sour cream (optional) Guacamole (optional)
In a large skillet, heat oil. Add chicken strips (or steak for a twist). Season with chili powder, cumin, garlic powder, salt, and pepper.
Cook until the chicken is cooked through and golden brown. Remove it from the cast iron skillet and set aside.
In the same skillet, add the sliced bell peppers and red onion. Season with salt and pepper and cook.
Spread the crispy totopos 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.
Bake in the preheated oven for about 10-12 minutes. Remove from the oven and sprinkle the sliced jalapeños and chopped cilantro.
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.