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Fajita Nachos Recipe

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4.1 from 74 reviews

Delicious and vibrant Fajita Nachos featuring seasoned and seared chicken or steak, sautéed colorful bell peppers and onions, layered over crispy tortilla chips smothered with melted cheese. A perfect crowd-pleaser combining the flavors of classic fajitas with the fun of nachos, served with fresh salsa, guacamole, sour cream, and lime wedges.

Ingredients

Protein

  • 3-4 boneless, skinless chicken breasts (or substitute for steak), about 1-1½ pounds
  • 2 tablespoons fajita seasoning
  • 3 tablespoons avocado oil, divided

Vegetables

  • 3 bell peppers, cut into strips (a mix of colors recommended)
  • 1 onion (any color), halved and thinly sliced
  • 1 teaspoon dried oregano
  • 1 lime

Base

  • 1 (13-ounce/368 gram) bag tortilla chips (sturdier, thicker chips work best)

Cheese

  • 3 – 4 cups shredded cheese (a mix of Monterey Jack, cheddar, and mozzarella recommended)

To Serve

  • Salsa or pico de gallo
  • Guacamole
  • Sour cream
  • Lime wedges

Instructions

  1. Season the chicken (or steak): Set aside 1 teaspoon of the fajita seasoning. Sprinkle the remaining seasoning evenly on both sides of the chicken breasts or steak, using your hands to rub it in thoroughly to infuse the meat with flavor.
  2. Cook the chicken (or steak): Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Sear the chicken breasts on both sides until cooked through, reaching an internal temperature of 165°F (about 5-7 minutes per side depending on thickness). For steak, cook until desired doneness. Remove the cooked meat from the pan and set aside to rest.
  3. Sauté fajita veggies: In the same skillet, heat the remaining tablespoon of oil over high heat until shimmering. Add the sliced bell peppers and onion, sauté frequently stirring until tender crisp and slightly charred on spots, about 5 minutes. When almost done, stir in the reserved teaspoon of fajita seasoning, dried oregano, and salt and pepper to taste.
  4. Prep nachos: Preheat the oven to 400°F (200°C). On a large baking sheet (lined with parchment paper if desired), spread half the tortilla chips in an even layer. Sprinkle half the shredded cheese evenly over the chips. Add another layer with the remaining chips followed by the remaining cheese.
  5. Bake the nachos: Place the baking sheet in the preheated oven and bake for about 10 minutes or until the cheese is melted, bubbly, and the chips are crispy.
  6. Cut up chicken (or steak): Slice, dice, or chop the rested cooked meat into bite-size pieces. Squeeze fresh lime juice over the cut meat for a bright, tangy kick.
  7. Finish assembling nachos: Once the cheesy chip layers come out of the oven, top them with the sautéed fajita vegetables and the cut chicken or steak. Serve immediately with salsa or pico de gallo, guacamole, sour cream, and lime wedges on the side for garnish and extra flavor.

Notes

  • Using thicker, sturdy tortilla chips prevents sogginess under the toppings and melting cheese.
  • You can substitute chicken breasts with steak or even shrimp for variety.
  • Adjust the fajita seasoning amount based on your spice preference.
  • For softer vegetables, sauté peppers and onions longer than 5 minutes.
  • Serving fresh lime wedges to squeeze on top adds a bright finishing touch that enhances all flavors.
  • Optional: Line baking sheet with parchment paper for easier cleanup after baking the nachos.

Find it online: https://recipethrive.com/fajita-nachos-recipe/