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Chicken fajita nachos topped with avocado, lime wedges, and salsa.

Chicken Fajita Nachos Recipe

Chicken Fajita Nachos are super easy to make and always a hit with my family and friends! Crispy tortilla chips are topped with seasoned chicken, caramelized onions, bell peppers, and a variety of toppings like guacamole and salsa.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Mexican
Servings 4
Calories 442 kcal

Equipment

  • 1 Large Baking Tray
  • 1 Large Frying Pan or Cast Iron Skillet

Ingredients
  

Steak

  • 1 Pound Chicken Breast You could also use boneless chicken thighs.
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • ½ Teaspoon Paprika
  • ½ Teaspoon Cumin
  • ¼ Teaspoon Cayenne Pepper

Peppers and Onions

  • 2 Bell Peppers, Thinly Sliced
  • 1 Red Onion, Thinly Sliced
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt

Other Ingredients

  • 5.5 Ounces Siete Chips Or any tortilla chips!
  • ½ Cup Guacamole
  • ⅓ Cup Salsa
  • 2 Tablespoons Chopped Cilantro

Instructions
 

Chicken

  • Start by adding the chicken breast into a large bowl with olive oil and spices. Stir together until the chicken is evenly coated. Place in the refrigerator to marinate while you prepare the vegetables.
  • To cook the chicken, place it on a preheated cast iron skillet or any large skillet. Cook on medium-high heat for about 2 minutes on each side. Remove from the pan and let sit.

Vegetables

  • In the same pan add thinly sliced red onion and peppers with olive oil and salt. Cook covered on medium heat stirring occasionally until the peppers are soft.

Nachos

  • Then, cut the cooked chicken into small bite sized pieces.
  • To assemble the nachos, start by adding a layer of tortilla chips onto a large tray or baking sheet.
  • Then add the chopped chicken and cooked vegetables on top of the chips.
  • Finish off with a few dollops of guacamole, salsa, and a sprinkle of freshly chopped cilantro! Enjoy hot.

Notes

Expert Tips

  • To avoid soggy leftovers, keep everything separate. Let guests make their own nacho plates by keeping the chips, fajita mixture, and toppings in bowls on the side.
  • For toasted chips, place tortilla chips in the oven at 375 degrees for a few minutes or until the chips are golden brown.
  • Cut the chicken into bite sized pieces so it's easier to enjoy this recipe.

How To Store Leftovers

Leftovers should be stored in an airtight container in the refrigerator for 2-3 days.
The chips will get soggy under the juicy chicken and vegetables, but if you use an air fryer to reheat them it works great! You could also try broiling them on low in the oven for a few minutes.
** See full post for more information and step by step photos.

Nutrition

Serving: 1ServingCalories: 442kcalCarbohydrates: 43gProtein: 30gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 73mgSodium: 1615mgPotassium: 931mgFiber: 7gSugar: 5gVitamin A: 2428IUVitamin C: 83mgCalcium: 94mgIron: 2mg
Keywords chicken fajita nachos, chicken nacho recipe, dairy free nachos, easy nacho recipe
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