5.0 from 12 votes
Chicken Fajita Nachos
These Chicken Fajitas are tender, juicy, and packed with flavor. They are made in just minutes in a hot skillet. The Chicken Fajitas, peppers, and onions can be eaten in tortillas, on a salad, or with rice and beans.
Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 6 servings
Calories: 593 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For the Fajitas
- 1 lb chicken breast (thin or cut in half horizontally to be thin)
- 1 tbsp fajita seasoning
- 1 tbsp vegetable oil divided
- 1/2 lime juiced
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 sweet yellow onion chopped
For the Nachos
- 12-14 oz tortilla chips
- 8 oz shredded cheddar cheese or more to taste
- 1/3 cup Pico de Gallo
- 1/4 cup sour cream
- 1/4 cup guacamole
Instructions
- Combine the chicken with the fajita seasoning the lime juice and half of the oil, and place in a zip top bag or container to marinate while finishing prep.
- Cut the peppers and onions into thin strips.
- Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
- Then place the chicken in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute. Then reduce heat to low, cover, and cook for 3-5 additional minutes or until cooked through (165˚F internal temperature)Remove from skillet and dice.
- Assemble the nachos by spreading the tortilla chips in a shallow layer over a large baking sheet. Add the toppings evenly over top of the chips, starting with half of the cheese, then the chicken, peppers and onions, and finishing with the rest of the cheese.
- Bake at 425˚F on a lower oven rack for 8-12 minutes or until the cheese is melted and the edges are starting to brown.
- Top the cooked Fajita Chicken Nachos with your choice of pico de gallo, a drizzle of sour cream, and guacamole.
Cup of Yum
Notes
- Substitutions: This recipe can be made with any leftover fajitas, or can be prepared with sheet pan fajitas instead of skillet fajitas.
- This recipe can be made with any leftover fajitas, or can be prepared with sheet pan fajitas instead of skillet fajitas.
- Cheddar Cheese — I love cheddar cheese for my nachos, but you can also substitute Mexican blend, or monterey jack cheese if you prefer. Alternatively, you can use queso in place of shredded cheese.
- Sour cream — Use regular, light, or fat free! You can even use greek yogurt if you want.
Nutrition Information
Serving
8oz
Calories
593kcal
(30%)
Carbohydrates
45g
(15%)
Protein
31g
(62%)
Fat
34g
(52%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
695mg
(29%)
Potassium
579mg
(17%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
927IU
(19%)
Vitamin C
27mg
(30%)
Calcium
396mg
(40%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 593
% Daily Value*
| Serving | 8oz | |
| Calories | 593kcal | 30% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 695mg | 29% |
| Potassium | 579mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 27mg | 30% |
| Calcium | 396mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.