This loaded chicken Fajita Nachos is an easy, crunchy, cheesy Mexican-style dish I like making on game days!
Loaded Chicken Fajita Nachos Recipe
I made this dish with layers of well-seasoned chicken fajita, fresh vegetables, corn chips and A LOT of cheddar cheese. YUM!
This recipe effortless and made in no time at all, it is also very adjustable, meaning that you can alter the ingredients to go accordingly well with your dietary plans, such as using low-fat cheese if needed.
Enjoy this dish anytime and in any event; during weeknights, weekends, game days, holidays.
You'll Need
Chicken Thighs. I use chicken thighs because they are juicy, rich in flavor and easy to cook. For this recipe, I used boneless, skinless chicken thighs chopped into bite-size pieces.
Corn Chips. I recommend choosing thick corn chips to prevent the nacho from getting soggy and give your dish a crisp texture.
Fajita Seasoning. I like to give my nachos that famous Mexican flavor by seasoning the chicken thighs with fajita seasoning. I used store bought seasoning for this recipe.
Vegetables: I used fresh tomatoes, bell Pepper and red onion.
Vegetable Oil. For cooking the chicken.
Cheddar Cheese. Nachos seem incomplete without them being extra cheesy. Personally, I like to use sharp cheddar cheese. However, Mozzarella cheese and Monterey Jack also work well in this recipe.
Jalapeno and Coriander. I use them just to garnish the dish.
“See the recipe card for full information on ingredients and quantities.”
How To Make The Recipe
Firstly, preheat the oven to 180C / 350F.
Season The Chicken: In a bowl, mix chicken thighs, 3 teaspoons of oil and Fajita seasoning. Mix well until the thighs are well coated.
Cook The Chicken Fajita: Heat a non-stick pan over medium heat, place the chicken in the pan and cook for 5 minutes.
Then flip on the other side and cook for another 5 minutes or until cooked through. Transfer the chicken to a large bowl with all the juices.
Cook The Veggies: Now, add the remaining oil to the pan, along with the onion and bell pepper. Cook for 2-3 minutes until softened. Add the tomatoes and cook for only one minute.
Slice the chicken into small chunks and add along with any juices to the pan; stir to combine everything well. Turn off the heat.
Assemble The Dish: Now, in a medium-size oven-safe dish, add corn chips, cheese, chicken, cheese in layers and scatter lots of cheese on the top.
Bake for 10 minutes or until cheese is melted. Add chopped Jalapenos and coriander on top, then serve immediately.
I serve this recipe with a simple side dish such as rocket salad, Corn tortilla quesadilla, parmesan-crusted chicken breast.
More Chicken Recipes:
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Loaded Chicken Fajita Nachos
Equipment
- Baking pan
- Frying pan
- Chopping board
- Kitchen knife
Ingredients
- 2 tablespoon sunflower oil
- 500 g chicken thighs , boneless, skinless
- 3 tomatoes , diced
- 3 bell peppers , long slices
- 2 tablespoon Fajita seasoning
- 1 red onion , long slices
- 2 cups cheddar cheese , shredded
- 200 g thick corn chips
Instructions
- Preheat the oven to 180C / 350F.
- In a bowl, mix chicken thighs, 3 teaspoons of oil and Fajita seasoning. Mix well until the thighs are well coated.2 tablespoon sunflower oil, 500 g chicken thighs , 2 tablespoon Fajita seasoning
- Heat a non-stick pan over medium heat, place the chicken in the pan and cook for 5 minutes, then flip on the other side and cook for another 5 minutes or until cooked through. Transfer the chicken to a large bowl with all the juices.
- Now, add the remaining oil to the pan, along with the onion and bell pepper. Cook for 2-3 minutes until softened. Add the tomatoes and cook for only one minute.3 bell peppers, 1 red onion, 3 tomatoes
- Slice the chicken into small chunks and add along with any juices to the pan; stir to combine everything well. Turn off the heat.
- Now, in a medium-size oven-safe dish, add corn chips, cheese, chicken, cheese in layers and scatter lots of cheese on the top.200 g thick corn chips, 2 cups cheddar cheese
- Bake for 10 minutes or until cheese is melted.
- Add chopped Jalapenos and coriander on top, then serve immediately.
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