Fajita Nachos
Elevate your snack game with these bold and flavorful Fajita Nachos, a satisfying fusion of two beloved Tex-Mex classics. This recipe pairs crispy tortilla chips with tender, marinated beef skirt steak, sautéed bell peppers, and onions, bringing the iconic fajita sizzle to every bite. Topped with a generous blend of melted cheddar and Monterey Jack cheeses, and finished with fresh cilantro, zesty salsa, creamy sour cream, and a kick of pickled jalapeños, these nachos are perfect for game day, parties, or casual gatherings. Quick to prepare and bursting with vibrant flavors, Fajita Nachos are your ultimate crowd-pleasing appetizer or snack. Make it tonight for a next-level take on nachos that’s sure to impress!
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Recipe Information
Ingredients
- 12 oz tortilla chips
- 1 lb beef skirt steak
- 2 bell peppers
- 1 yellow onion
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream
- 0.5 cup salsa
- 0.25 cup pickled jalapeños
- 0.25 cup cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the beef skirt steak into thin strips about 1/4 inch thick.
Cut the bell peppers and onion into thin strips.
In a large mixing bowl, combine the olive oil, lime juice, garlic powder, ground cumin, chili powder, salt, and black pepper. Add the beef, bell peppers, and onions to the bowl and toss to coat evenly.
Heat a large skillet over medium-high heat. Add the marinated beef, bell peppers, and onions to the skillet. Cook, stirring occasionally, for about 8-10 minutes until the beef is browned and the vegetables are tender. Remove from heat.
Spread the tortilla chips evenly over a large baking sheet lined with parchment paper or a large oven-safe platter.
Top the chips evenly with the fajita mixture. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Place the nachos in the oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbling.
Carefully remove the nachos from the oven. Allow to cool slightly before serving.
Top the nachos with dollops of sour cream, salsa, pickled jalapeños, and chopped cilantro before serving.
Nutrition Facts
Calories |
4618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.2 g | 385% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 7325 mg | 318% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 33.9 g | ||
| Protein | 228.0 g | 456% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3259 mg | 251% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3818 mg | 81% | |
*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.
