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Chicken Fajita Nachos

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 recipe taco seasoning (recipe below) = about 1 packet
  • 1/3 cup olive oil
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh cilantro plus more for garnish
  • 1 small can diced green chiles about 4 ounces
  • 4 garlic cloves
  • 1 large yellow onion diced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 bag tortilla chips (I used a thick round tortilla chip so that they would hold up well)
  • 1 cup monterey jack cheese
  • 1 cup Mexican blend cheese
  • For Serving: Guacamole, Sour Cream, Chopped Cilantro, Pico de Gallo

Taco Seasoning

  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp crushed red pepper
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions

  • Add the chicken to large ziploc bag. Set aside. To the bowl of your blender, add the taco seasoning, olive oil, lime juice, cilantro, green chilies, and garlic. Pulse until very, very smooth. Pour the marinade over the chicken and seal tightly. Place it in the refrigerator to marinate for at least 2 hours or up to 12 hours.
  • Once the chicken has marinated, preheat a large skillet over medium-high heat. Add the chicken to the pan along with ALL of the marinade. Cook the chicken for 12-14 minutes, tossing frequently, until the chicken is completely cooked through. Remove the chicken from the pan and set aside, leaving some of the marinade behind.
  • To the pan, now add the onion peppers. Cook the veggies until tender, about 10 minutes. Remove the pan from heat and add the chicken back to the pan. Toss the ingredients together and set aside.
  • In a large cast iron skillet, place a layer of tortilla chips. On top of the chips, layer cheeses and the chicken mixture. Add more cheese on top if desired.
  • Place the skillet in a preheated broiler for about 3-4 minutes, or until the cheese is melty and bubbly. Remove from heat and serve immediately, topped with guacamole, sour cream, pico de gallo, and chopped cilantro.

Taco Seasoning

  • Whisk all ingredients together. Store in a cool, dark place.