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Fajita Chicken Nachos

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These Fajita Chicken Nachos are the ultimate game day appetizer, loaded with fajita-spiced chicken, sautéed peppers and onions, melty cheese, and all your favorite Tex-Mex toppings. Quick to assemble and perfect for sharing, they’re a guaranteed crowd-pleaser for any party or family night.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb), cut into thin strips (or 2 cups cooked rotisserie chicken, shredded)
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 small yellow onion, thinly sliced
  • 1 tablespoon fajita seasoning (homemade or store-bought)
  • Juice of 1/2 lime
  • Salt and pepper, to taste
  • 12 oz sturdy tortilla chips (about 8–10 cups, use gluten-free if needed)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1/4 cup sliced jalapeños (optional)
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 large avocado, diced (optional)

Instructions

  1. Prep the Ingredients (10 minutes): Slice the chicken breasts (or shred rotisserie chicken), bell peppers, and onion. Measure out cheese, salsa, and toppings. Keep everything in separate bowls for quick assembly.
  2. Cook the Fajita Chicken (8-10 minutes): Heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt, pepper, and fajita seasoning. Sauté for 2-3 minutes until mostly cooked. Add bell peppers and onions, cook 5-6 minutes until veggies are tender and chicken is cooked through. Squeeze in lime juice and toss. Adjust seasoning if needed.
  3. Layer the Nachos (3 minutes): Preheat oven to 400°F. Line a large rimmed baking sheet with parchment if desired. Spread tortilla chips in a single layer. Scatter half the cheese over chips. Spoon fajita chicken and veggie mixture evenly over the top. Sprinkle with remaining cheese.
  4. Bake the Nachos (8-10 minutes): Bake until cheese is melted and bubbling and chips are toasted, about 8-10 minutes. For extra crispiness, broil for 1-2 minutes, watching closely.
  5. Finish and Serve (2 minutes): Remove from oven and let cool for 1 minute. Drizzle with salsa and sour cream, then top with jalapeños, cilantro, and avocado as desired. Serve immediately, right off the sheet pan or transfer to a platter.

Notes

Use sturdy chips to prevent sogginess. Don’t overload layers for best texture. For gluten-free, use certified gluten-free chips. For dairy-free, use plant-based cheese and yogurt. Prep chicken and veggies ahead for quick assembly. Customize toppings as desired—black beans, corn, or extra veggies work well. Serve hot for best results.

Nutrition

Keywords: fajita chicken nachos, Super Bowl appetizer, game day nachos, Tex-Mex nachos, sheet pan nachos, party food, chicken nachos, easy nachos, gluten-free nachos

Find it online: https://zorbmeal.com/fajita-chicken-nachos-recipe-easy-super-bowl-party-appetizer/