Gluten-Free Fajita Nachos
Dive into a bold fiesta of flavors with these irresistible Gluten-Free Fajita Nachos! Perfect for parties, game nights, or a fun family dinner, this recipe combines zesty fajita-spiced chicken, sautéed bell peppers, and onions layered over crunchy gluten-free tortilla chips. Topped with a gooey blend of Monterey Jack and Cheddar cheeses, plus fresh garnishes like cilantro, jalapeño, sour cream, and avocado, these nachos are a showstopper for any crowd. With just 15 minutes of prep time, these nachos are as quick as they are satisfying, delivering a gluten-free option packed with flavor and color. Add a squeeze of lime for a tangy finish and dig into the ultimate combination of smoky, cheesy, and savory goodness—all baked to golden perfection!
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Recipe Information
Ingredients
- 10 ounces Gluten-free tortilla chips
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 large, sliced Red bell pepper
- 1 large, sliced Green bell pepper
- 1 medium, sliced Yellow onion
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheese blend (Monterey Jack and Cheddar)
- 0.25 cup, chopped Fresh cilantro
- 1 sliced Jalapeño
- 0.5 cup Sour cream
- 1 diced Avocado
- 1 cut into wedges Lime
Instructions
Preheat your oven to 375°F (190°C).
Slice the chicken breasts into thin strips.
In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, until the chicken is nearly cooked through.
Add the sliced red and green bell peppers, and onion to the skillet with the chicken.
Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat the chicken and vegetables with the spices.
Continue to cook, stirring frequently, for another 5-7 minutes until the vegetables are tender and the chicken is fully cooked.
Spread the gluten-free tortilla chips out evenly on a large baking sheet or oven-safe platter.
Top the chips with the cooked chicken and vegetable mixture, spreading it out evenly.
Sprinkle the shredded cheese over the top of the chicken and vegetables.
Place the baking sheet in the oven and bake for 10 minutes, or until the cheese is fully melted and bubbling.
Once baked, remove the nachos from the oven and garnish with chopped cilantro and sliced jalapeño.
Serve with dollops of sour cream, diced avocado, and a squeeze of lime juice. Enjoy your gluten-free fajita nachos while hot!
Nutrition Facts
Calories |
3701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 5444 mg | 237% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 22.5 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2092 mg | 161% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2680 mg | 57% | |
*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.
