High Protein Fajita Nachos
Take your nacho game to the next level with these High Protein Fajita Nachos—an irresistible fusion of classic Tex-Mex flavors and a protein-packed twist. Loaded with tender, spiced chicken breast, a vibrant trio of sautéed bell peppers, hearty black beans, and a blanket of gooey cheddar cheese, this recipe offers a delicious way to fuel up while indulging. The crispy tortilla chips form the perfect base for layers of savory goodness, topped with creamy avocado, tangy sour cream, fresh cilantro, and a squeeze of lime for a zesty finish. Ready in just 40 minutes and perfect for sharing, these nachos are ideal for game day, dinner parties, or a satisfying treat any night of the week. Whether you're looking to boost your protein intake or simply enjoy bold fajita flavors reimagined, this dish is guaranteed to delight!
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Recipe Information
Ingredients
- 1 pound Chicken Breast
- 2 tablespoons Olive Oil
- 2 tablespoons Fajita Seasoning
- 1 medium Red Bell Pepper
- 1 medium Yellow Bell Pepper
- 1 medium Green Bell Pepper
- 1 medium Red Onion
- 1 cup Black Beans
- 8 ounces Tortilla Chips
- 1.5 cups Cheddar Cheese, shredded
- 0.5 cup Sour Cream
- 1 large Avocado
- 0.25 cup Cilantro, chopped
- 1 large Lime
Instructions
Preheat your oven to 350°F (175°C).
Slice the chicken breast into thin strips.
In a medium bowl, combine chicken strips with 1 tablespoon of olive oil and fajita seasoning. Mix until the chicken is well coated.
Heat the remaining olive oil in a large skillet over medium-high heat.
Add the seasoned chicken strips and cook for 5-7 minutes until fully cooked and browned, then remove from the skillet and set aside.
Slice the red, yellow, and green bell peppers into thin strips along with the red onion.
In the same skillet used for the chicken, add the sliced vegetables and sauté for 4-5 minutes until they are tender but still slightly crisp. Stir occasionally.
Add the black beans to the skillet and cook for an additional 2 minutes until warmed through.
On a large baking sheet, spread out the tortilla chips evenly.
Layer the cooked chicken, sautéed vegetables, and black beans over the tortilla chips.
Sprinkle the shredded cheddar cheese evenly across the top.
Bake in the preheated oven for 10 minutes or until the cheese is melted and bubbly.
While the nachos are baking, prepare the toppings by dicing the avocado, chopping the cilantro, and cutting the lime into wedges.
Once the nachos are done baking, remove them from the oven, and let them cool slightly.
Top the nachos with dollops of sour cream, diced avocado, and chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the nachos.
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.8 g | 295% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 45.9 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 27.0 g | ||
| Protein | 208.7 g | 417% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1952 mg | 150% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4115 mg | 88% | |
*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.
