Chicken Fajita Nachos Recipe
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If you want an easy dinner that feeds a few or feeds a crowd, these chicken fajita nachos are the recipe to try. No matter how many people you are feeding, nobody will leave the dinner table hungry.
More Delicious Sheet Pan Nachos To Try
If you love sheet pan nachos, I have a few other types. you can try as well. Try these beef enchilada nachos, these steak nachos, or these nachos with bacon and jalapeño.
Homemade Fajita Chicken Recipe Tips
If you know anything about fajitas (chicken or otherwise), you know that the entire focus of the dish is the meat and veggies. They are the star of the show, so it’s important to cut them correctly.
- Think: “thin and long” on everything you cut. Even if this won’t be going inside a tortilla, it’s good to cut things this way.
- Keep all the cuts as uniform as possible so that everything cooks at the same rate.
Quick Guide: Making Fajita Chicken for Nachos
Layered Chicken Fajita Nachos Perfection
When you build your nachos, think in terms of layers. Give everything a good layer of each ingredients. Don’t be shy. This is meant to be a hearty dish. Be generous, even if you add more than what the recipe suggests. The good thing about nachos is that you don’t have to be exact with anything.
Tips To Keep Your Chicken Fajita Nachos Crispy
- Layer Well – Put a layer of chips down first, then cheese, and melt it before adding any toppings. This will give you a barrier that helps keep your chips from getting soggy.
- Use Thick, Sturdy Chips – Thin chips break easily and absorb moisture faster. Go for thick, restaurant-style corn chips.
- Drain Wet Ingredients – If you’re using salsa, cooked veggies, or beans, drain off any excess liquid before adding them to your nachos.
- Add Cold Toppings Last – Toppings like guacamole, sour cream, and fresh salsa should go on at the last minute, or be kept on the side for dipping or spooning over nachos once they are on your plate.
- Serve Immediately – Don’t let these sit around forever before you serve them. They are crunchiest right out of the oven, so be ready to eat them when they are done baking.
Chicken Fajita Nachos – Frequently Asked Questions
Can I Swap In Beef Instead?
Sure can! I recommend a thinly cut steak in place of the chicken if that’s your preference.
Will Rotisserie Chicken Work For This Recipe?
In theory, yes. However, consider any added seasonings and whether they go with fajitas or not. You also won’t necessarily get those nice fajita-style cuts of chicken that you would otherwise get.
How Spicy Do These Nachos Turn Out?
These don’t have to be spicy at all. The spice level will depend on two ingredients. The fajita seasoning, and any added jalapenos you add. So pick a seasoning that is at the spice level you like best, and either add jalapenos to your liking or omit them altogether if spice isn’t your thing.
What You’ll Need To Make Chicken Fajita Nachos
Boneless chicken breasts
Red bell pepper
Green bell pepper
Red onion
Extra virgin olive oil
Fajita seasoning
Shredded cheddar cheese – Or Mexican blend
Salt and pepper
Corn chips
Optional Toppings
Avocado
Lime
Green onion
Jalapeños
Fresh cilantro
How To Make Chicken Fajita Nachos
Preheat the oven to 350°F
In a large pan, heat the oil over medium heat. Add the chicken with the fajita seasoning and cook it for 5-7 minutes, stirring occasionally, until cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the sliced bell peppers and onion with salt and pepper and cook until soft for about 5 minutes.
Spread the corn chips in a crowded single layer on a baking sheet lined with parchment paper, top evenly with the fajita chicken and sauteed vegetable mixture.
Sprinkle the shredded cheese and bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
Serve the nachos with the toppings.
Serving Up Chicken Fajita Nachos
I like to have to extra chips laying around just in case. They always seem to come in handy when you are serving nachos. If you need ideas for side dishes, consider refried beans and maybe some Mexican rice.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Try to store them without any wet toppings such as guacamole or salsa.
Reheating
You can sprinkle on a little additional grated cheese and reheat these in the oven. Just don’t over-bake them.
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Chicken Fajita Nachos Recipe
Equipment
- 1 standard sheet pan
Ingredients
- 1 lb. boneless, skinless, chicken breasts (sliced into thin strips)
- 1 large red bell pepper (sliced into thin strips)
- 1 large green bell pepper (sliced into thin strips)
- 1 large red onion (sliced into thin strips)
- 1 tbsp. extra virgin olive oil
- 2 tbsp. fajita seasoning (see link above to make it in under 2 minutes)
- 2 cups shredded cheese (cheddar or Mexican blend)
- salt and pepper (to taste)
- 1 bag corn chips
Toppings
- ½ cup diced avocado
- 1 medium lime (quartered for juice)
- 1 medium sliced green onion
- ½ cup sliced jalapeños
- ½ cup fresh, chopped cilantro
Instructions
- Preheat the oven to 350°F
- In a large pan, heat the oil over medium heat. Add the chicken with the fajita seasoning and cook it for 5-7 minutes, stirring occasionally, until cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, add the sliced bell peppers and onion with salt and pepper and cook until soft for about 5 minutes.
- Spread the corn chips in a crowded single layer on a baking sheet lined with parchment paper, top evenly with the fajita chicken and sauteed vegetable mixture.
- Sprinkle the shredded cheese and bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
- Serve the nachos with the toppings.
Notes
Nutrition
