Chicken Fajita Nachos is an easy, crunchy and cheesy Mexican-style recipe made with layers of fajita-seasoned chicken, vegetables, corn chips and cheddar cheese to serve a heaping pile of fully loaded nachos that is sure to please everyone at the table.
Chicken Fajita Nachos Recipe
Fajitas is a famous Tex-Mex dish, which is usually made with beef. However, I am making my own version of it with chicken.
My chicken Fajita Nachos recipe is:
Easy: This recipe is really effortless and made in no time at all.
Customisable: 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.
Flavorful: Simple yet cheesy, creamy, and savory, which is packed with delectable flavor, and you can serve it for lunch, brunch or dinner.
My Verdict:Â This recipe is SUPER simple yet could still be prepared for special occasions, and of course, it is SO perfect for a family dinner.
Best Cheese For Nachos
Personally, I like the sharp flavor of the cheddar cheese. However, you can swap your cheddar cheese with Monterey Jack if you want to imitate the classic Mexican nachos you buy at diners. Monterey Jack will give your homemade nachos a mild, buttery flavor.
Mozzarella cheese is another good option; you may also mix 1 or 2 of your favourite cheeses together or top your nachos with cheese sauce.
Why We Love This Recipe
- Enjoy this dish anytime and in any event; during weeknights, weekends, game days, holidays.
- You can double this recipe to serve a larger crowd.
- This recipe is made with pantry staple ingredients that you can easily find at home, and if not available, your nearest market surely has them.
- You will never go wrong in choosing this dish to serve your family and friends; both adults and youngsters will love this dish.
What's in Mexican Chicken Fajita Nachos Recipe?
Chicken Thighs. I like to use chicken thighs because they are juicy, rich in flavor and easy to cook. For this recipe, I used boneless, skinless chicken thighs.
Corn Chips. I like choosing sturdy and thick corn chips to prevent my nacho from getting soggy and give my dish a crisp texture.
Fajita Seasoning. Give your nachos that famous Mexican flair by seasoning your 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. I use oil when cooking the chicken to prevent it from sticking to the pan; you may use avocado oil or sunflower oil.
Cheddar Cheese. Nachos seem incomplete without them being extra cheesy. I love mature cheddar cheese because it has a sharp flavor.
Jalapeno and Coriander. I like to garnish my dish with chopped jalapeno and coriander to add extra flavor.
“See the recipe card for full information on ingredients and quantities.”
How To Make Loaded Mexican Chicken Fajita Nachos?
Before beginning, 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.
Top Tips!
- Use boneless, skinless, and chopped into bite-size pieces of chicken thighs. The texture will be more desirable, and your finished Chicken Fajita Nachos will be easier to eat too.
- Don't put your leftover chicken to waste! Use your leftover cooked chicken in making this recipe.
- Buy good quality, thick corn chips because thin corn chips could easily become soggy.
Variations
- If you love spicy nachos, you may consider adding cayenne pepper powder to the ingredient list.
- Add lime in seasoning your chicken thighs with fajita seasoning to add more flavor.
Serving Suggestions
Serve your Chicken Fajita Nachos with rocket salad, this salad is crispy and fresh and topped with an amazing, light dressing; a perfect combo.
Quesadillas are a favorite among nacho lovers! Corn tortilla quesadilla are always amazing to pair with your cheesy nachos.
If you are serving your nachos as a side dish, a crispy parmesan-crusted chicken breast would be the best main dish.
How Do I Store My Leftover Nachos?
Nachos are always best served right after cooking, but on rare occasions when you have some leftover nachos at home, place the nachos in an airtight plastic Ziploc bag and store them in the refrigerator for up to 2 days.
How Do I Reheat My Nachos?
Using aluminum foil, line a baking pan. Or using a baking sheet, spread leftover nachos out. If there isn't enough cheese left, add more cheese on top. Reheat in the oven at 200C / 350F for 10-15 minutes or until thoroughly heated. You may also sprinkle some fresh toppings over the dish before serving.
More Chicken Recipes
Thank you for checking out my recipe! Follow Healthy Life Trainer on Pinterest to keep up-to-date with all new recipes.
Recipe Card
Loaded Chicken Fajita Nachos
Ingredients
- 2 tablespoon sunflower oil
- 500 g chicken thighs
- 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.
Notes
- Use boneless, skinless, and chopped into bite-size pieces of chicken thighs. The texture will be more desirable, and your finished Chicken Fajita Nachos will be easier to eat too.
- Don't put your leftover chicken to waste! Use your leftover cooked chicken in making this recipe.
- I highly recommend buying good quality, thick corn chips because thin corn chips could easily become soggy.
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