Chicken Fajita Nachos Recipe

Name: Chicken Fajita Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lime juice; 2 tablespoons extra virgin olive oil, divided; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 (7 ounce) boneless skinless chicken breasts, lightly pounded to an even thickness; 1 medium onion, chopped; 1 small red bell pepper, chopped into 1/2-inch dice; 1 jalapeno pepper, seeded and finely chopped; 2 garlic cloves, chopped; 6 ounces tortilla chips; 1 1/2 cups shredded sharp cheddar cheese

Servings: persons

2 tablespoons lime juice
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (7 ounce) boneless skinless chicken breasts, lightly pounded to an even thickness
1 medium onion, chopped
1 small red bell pepper, chopped into 1/2-inch dice
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, chopped
6 ounces tortilla chips
1 1/2 cups shredded sharp cheddar cheese

1
Add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine.
2
Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
3
Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
4
Take chicken breasts from marinade and place in the skillet.
5
Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
6
Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
7
Remove from the heat and cool; chop chicken into 3/4-inch bite-sized pieces.
8
Heat the remaining oil in a medium saucepan over med heat.
9
Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
10
Cook, stirring often, about 6 minutes or until the onion is tender.
11
Position oven rack in the upper third of the oven; preheat to 450u00b0.
12
Spread the tortilla chips on an ovenproof platter or pizza pan.
13
Top with chicken, then the vegetables, then sprinkle with the cheese.
14
Bake, about 5 minutes or until the cheese melts.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons lime juice, 2 tablespoons extra virgin olive oil, divided, 1/2 teaspoon salt, 1/4 teaspoon fresh ground black pepper, and more.

Yes, Chicken Fajita Nachos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fajita Nachos

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