Wannabe Savory, Crispy and Colourful Chicken Nachos

Name: Wannabe Savory, Crispy and Colourful Chicken Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 1 large yellow onion, cut into strips; 1 small red onion, cut into strips; 12 of a green pepper; 12 of a red pepper; 12 of a yellow pepper; 0.25 (8 ounce) can kernel corn; 12 chicken bouillon cube; ½ cup water; fajita seasoning mix, spice (enough for your liking); 1 dash salt (seasoning salt might actually work better); 1 12-2 cups chicken breasts, cut into strips; 1 (200 g) bagof plain tortilla chips; ¼ cup shredded sharp cheddar cheese; 1 tomatoes, cut into small 1/16ths; 1 piece parchment paper, to cover baking pan for oven. also for tranferring onto plate after baking; 1 green onion, cut into 1/4 inch pieces

Servings: persons

2 tablespoons cooking oil
1 large yellow onion, cut into strips
1 small red onion, cut into strips
12 of a green pepper
12 of a red pepper
12 of a yellow pepper
0.25 (8 ounce) can kernel corn
12 chicken bouillon cube
½ cup water
fajita seasoning mix, spice (enough for your liking)
1 dash salt (seasoning salt might actually work better)
1 12-2 cups chicken breasts, cut into strips
1 (200 g) bagof plain tortilla chips
¼ cup shredded sharp cheddar cheese
1 tomatoes, cut into small 1/16ths
1 piece parchment paper, to cover baking pan for oven. also for tranferring onto plate after baking
1 green onion, cut into 1/4 inch pieces

1
Saute yellow and purple onion in the cooking oil.
2
Boil water and dissolve bouillon cube separately.
3
Add dissolved bouillon cube to onions and peppers.
4
Turn up heat to caramelize the onions and peppers for a few minutes until thickened.
5
Add enough fajita seasoning spice and salt to your liking.
6
Add chicken strips to mixture.
7
Add corn.
8
Cook this down until chicken is cooked through and water is cooked off.
9
Line pan with back paper.
10
Put one layer of nachos onto your pan.
11
Put a layer of the chicken mixture on top.
12
Make this layer smaller than the original layer of nachos.
13
Add a layer of cheese to your liking.
14
I used 2 to 3 tablespoons.
15
Enough to cover the chicken mixture and a bit of the nachos.
16
Another layer of nachos, again smaller than the previous layer.
17
Another layer of chicken mixture.
18
Finish with sprinkling cheese over the top followed with tomato slices and green onions to garnish.
19
Additions - add olive slices, jalapenos, etc., as extra garnishes.
20
I will most likely add jalapenos into the layers on another attempt.
21
Bake in oven between 250f to 300f for 15 to 20 minutes or until cheese is melted and golden.
22
Transfer over to plate and cut away extra backpaper.

946

kcal

Calories

Fat

Carbs

113

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 17 ingredients. The key ingredients include: 2 tablespoons cooking oil, 1 large yellow onion, cut into strips, 1 small red onion, cut into strips, 12 of a green pepper, and more.

Yes, Wannabe Savory, Crispy and Colourful Chicken Nachos falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!