Chicken Fajita Nachos Recipe
Delicious, comforting nachos that make a fantastic meal that finger-licking tasty.
Servings: 4 servings
Calories: 669kcal
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
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25the recipe | Calories: 669kcal | Carbohydrates: 42g | Protein: 41g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 1129mg | Potassium: 893mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2463IU | Vitamin C: 99mg | Calcium: 386mg | Iron: 2mg