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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken Fajita Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions