Chicken Fajita Nachos Supreme
Get ready to elevate your snack game with these irresistible Chicken Fajita Nachos Supreme! This crowd-pleasing recipe combines the bold, smoky flavors of sizzling fajita-seasoned chicken, sautéed bell peppers, and onions with the melty goodness of shredded Mexican cheese all layered over a crispy bed of tortilla chips. Topped with creamy guacamole, tangy sour cream, and fresh cilantro, these nachos are bursting with vibrant colors and flavors. Perfect as a party appetizer or a satisfying weeknight dinner, this easy-to-make dish is ready in under an hour and serves up to six hungry guests. Don’t forget the lime wedges for that zesty finish! Whether you're hosting game night or craving comfort food, these chicken fajita nachos will be the star of the table.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Fajita seasoning
- 3 pieces Bell peppers (red, yellow, green), sliced
- 1 large Onion, sliced
- 10 cups Tortilla chips
- 2 cups Shredded Mexican blend cheese
- 1 cup Black beans, drained and rinsed
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 0.25 cup Fresh cilantro, chopped (optional)
- 1 whole Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sprinkle 1 tablespoon of fajita seasoning evenly over them.
Cook the chicken for 5-6 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion, and sprinkle the remaining 1 tablespoon of fajita seasoning over them. Sauté until the vegetables are tender but still slightly crisp, about 5-7 minutes.
Spread the tortilla chips evenly across a large, oven-safe baking dish or sheet pan.
Layer the shredded cheese, black beans, sliced chicken, and sautéed vegetables over the tortilla chips.
Bake the nachos in the oven for 8-10 minutes, or until the cheese is fully melted and bubbly.
Remove the nachos from the oven and let them cool slightly. Top with sour cream, guacamole, and freshly chopped cilantro, if desired.
Serve immediately with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 9.0 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 596 mg | 46% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1063 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
