Chicken Fajita Nachos
When Chicken Fajitas meet double decker nachos, good things happen. These Chicken Fajita Nachos are the perfect crowd pleaser!
Servings: 8
Cost: $1 / £1
Equipment
- 8" x 12" Baking Tray (or similar size)
- Large Frying Pan & Wooden Spoon
- Medium Size Mixing Bowl & Spatula
- Cheese Grater
- Sharp Knife & Chopping Board
Ingredients
- 7-9oz / 200-250g thick/sturdy Tortilla Chips, or as needed
- 3 cups / 300g Cheese, or as needed (see notes)
- 1lb / 500g Chicken Breast, diced into very small chunks (at room temp)
- 3 tbsp Fajita Seasoning (homemade or store-bought)
- 3 small Peppers, finely diced (1x Red 1x Green 1x Yellow)
- 1 medium Red Onion, finely diced
- 1/2 Lime, juice only
- 1/4 cup Pickled Jalapeños, finely diced (optional)
- Avocado Oil, as needed (or oil you have on hand)
Instructions
- Preheat oven to 350F/180C.
- Place chicken into a mixing bowl. Remove 1 tsp from your fajita mix (this will be used for the veg) and pour the rest in with the chicken. Use a spatula to combine until completely coated, then place to one side.
- Heat 1 tbsp oil in a pan over medium-high heat, then add the chicken. Fry until white through the centre and nicely charred on the outside. Remove from pan.
- Heat up 1 tsp oil (or as needed) then add the peppers, onion and jalapeños if using. Fry until they begin to soften, then stir in 1 tsp fajita seasoning. Continue frying until completely soft and starting to char.
- Turn off heat.
- Add chicken back in and stir through the juice of half a lime. Place pan to one side.
- Stack half the tortilla chips, followed by half the chicken, followed by half the cheese. Repeat another layer, then pop in the oven for 15mins or until the cheese goes nice and gooey.
- Garnish with coriander/cilantro and serve with guac, salsa and sour cream!
Video
Notes
a) Half portion - The whole recipe will comfortably feed 8. It's easily divided in half, just use the serving slider at the top of the recipe card.
b) Cheese - I usually go for 3/4 cheddar and 1/4 mozzarella. Pepper Jack/Monterey Jack also works great.
c) Lime Juice - This is optional, but does add a nice kick of flavour and brings out the spices in the chicken. Just don't go overboard or you'll add too much moisture and risk the nachos ending up soggy!
d) Tortilla Chips - Opt for a nice thick, sturdy chip. This will keep things keep them from going mushy too quickly, especially if you're doing double-decker.
e) Eat 'em up quick - The longer you leave them, the less melty the cheese will be and the more chance of the tortilla chips going soggy. Also, 15mins is just a guidance. You really only need them in the oven long enough the melt the cheese (as the chicken is already cooked).
f) Calories - shared between 8 people, using 3 cups Monterey jack cheese and 1 tbsp + 1 tsp avocado oil to fry. No side dips.
Nutrition
Calories: 394kcal | Carbohydrates: 24.79g | Protein: 25.61g | Fat: 21.21g | Saturated Fat: 9.208g | Polyunsaturated Fat: 3.124g | Monounsaturated Fat: 7.347g | Trans Fat: 0.016g | Cholesterol: 70mg | Sodium: 593mg | Potassium: 432mg | Fiber: 2.5g | Sugar: 1.49g | Vitamin A: 642IU | Vitamin C: 129.8mg | Calcium: 359mg | Iron: 1.72mg