Low Carb Fajita Nachos
Transform your snack game with these irresistible Low Carb Fajita Nachos—perfectly crafted for those seeking bold flavors without the carbs! This colorful dish swaps traditional tortilla chips for crunchy sautéed bell pepper strips, topped with tender, spice-rubbed chicken, and gooey melted cheddar cheese. To elevate the experience, the fajita nachos are crowned with creamy avocado tossed in fresh lime juice and cilantro, plus dollops of sour cream and zesty salsa for a refreshing finish. Ready in just 35 minutes, this quick and healthy recipe is ideal for a crowd-pleasing appetizer or a fun low-carb dinner option. Whether you're following a keto lifestyle or just love vibrant Tex-Mex flavors, these fajita nachos will become an instant favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Red bell peppers
- 2 large Green bell peppers
- 1 large Yellow bell pepper
- 1 cup Shredded cheddar cheese
- 1 large Avocado
- 1 tablespoon Fresh lime juice
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Preheat your oven to 400°F (200°C).
Slice the bell peppers lengthwise into 1/2 inch strips to mimic nacho chips. Set aside.
In a small bowl, mix the chili powder, cumin, garlic powder, salt, and black pepper to create a spice blend.
Rub the chicken breasts generously with the spice blend.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until the chicken is cooked through and golden brown.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil, and sauté the bell pepper strips for about 3-4 minutes until they are slightly tender but still have a crunch.
Spread the sautéed bell pepper strips onto a baking sheet lined with parchment paper.
Scatter the sliced chicken evenly over the bell peppers, then sprinkle the shredded cheddar cheese over the top.
Place the baking sheet in the preheated oven and bake for about 8-10 minutes until the cheese is melted and bubbly.
While the nachos are baking, prepare the avocado by removing the pit and peeling. Dice the avocado and toss it with fresh lime juice and chopped cilantro.
Remove the nachos from the oven and top with the avocado mixture, a dollop of sour cream, and your favorite salsa.
Serve immediately and enjoy your Low Carb Fajita Nachos!
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 36.1 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1154 mg | 89% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4258 mg | 91% | |
*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.
