Description
These Chicken Fajita Nachos combine tender, flavorful marinated chicken with sautéed bell peppers and onions, crispy tortilla chips, and melted cheddar cheese. Topped with fresh pico de gallo, creamy sour cream, and guacamole, this dish is perfect for game day, parties, or a satisfying snack that’s packed with Tex-Mex flair.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast (thin or cut in half horizontally to be thin)
- 1 tbsp fajita seasoning
- 1 tbsp vegetable oil (divided)
- 1/2 lime (juiced)
Vegetables
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1/2 sweet yellow onion (chopped)
Other Ingredients
- 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 with fajita seasoning, lime juice, and half of the vegetable oil in a zip-top bag or container. Seal and set aside to marinate while preparing the vegetables.
- Prepare Vegetables: Slice the green bell pepper, red bell pepper, and yellow onion into thin strips for sautéing.
- Sauté Peppers and Onions: Heat the remaining 1 tbsp vegetable oil in a large skillet over high heat. Once hot, add the sliced peppers and onions. Cook for 3-4 minutes, stirring occasionally, until softened but still slightly crisp. Remove from skillet and set aside.
- Cook the Chicken: Place the marinated chicken breasts in a single layer in the hot skillet. Let cook undisturbed for 2-3 minutes to develop a sear. Flip and cook the other side for 1 minute. Reduce heat to low, cover the skillet, and cook for an additional 3-5 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and dice into bite-sized pieces.
- Assemble Nachos: Spread the tortilla chips evenly over a large baking sheet in a shallow layer. Sprinkle half of the shredded cheddar cheese over the chips, then evenly distribute the diced chicken and sautéed peppers and onions. Top with the remaining cheese.
- Bake to Melt Cheese: Place the baking sheet on a lower oven rack preheated to 425°F (220°C) and bake for 8-12 minutes, or until the cheese has melted and the edges of some chips start to brown.
- Add Toppings: Remove nachos from oven and top with pico de gallo, a drizzle of sour cream, and dollops of guacamole to taste. Serve immediately while warm and enjoy.
Notes
- For extra heat, add sliced jalapeños or a dash of hot sauce to the toppings.
- You can substitute shredded Monterey Jack or a Mexican blend cheese instead of cheddar.
- Use fresh lime juice for the best flavor impact in the marinade.
- Be careful not to overcook the chicken to maintain juiciness.
- Adjust the amount of cheese according to your preference for cheesiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Keywords: chicken fajita nachos, Tex-Mex nachos, baked nachos, fajita chicken, appetizer, game day snack, Mexican inspired
