Fajita Nachos Recipe

Prepare marinade

In a medium bowl combine olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, kosher salt and black pepper. Stir to blend into a smooth marinade.

Place the steak or chicken in a shallow dish or zip-top bag. Pour half the marinade over the protein, turning to coat evenly. Reserve the remaining half for tossing vegetables. Marinate at room temperature for 20 minutes or refrigerated for up to 2 hours (if refrigerated, bring to room temp 20 minutes before cooking).

Heat a large skillet or cast-iron pan over medium-high heat. Add vegetable oil and butter. When hot, add the sliced onions and bell peppers. Add the reserved marinade and a pinch of salt. Sauté, stirring occasionally, until vegetables are soft-tender and lightly charred, about 6–8 minutes. Remove from pan and keep warm.

Thinly slice green onions and chop cilantro. Set aside pickled jalapeños and sliced green onions for garnish.

Heat the same skillet or a clean hot grill pan over high heat until very hot. Pat protein dry with paper towels. If using steak, season lightly with an additional pinch of salt and pepper. Add 1 teaspoon oil to the pan and place the steak or chicken in the hot pan. For steak (1 lb skirt/flank): cook 3–4 minutes per side for medium-rare to medium depending on thickness. For boneless chicken breasts (about 1 lb total, halved if thick): cook 5–7 minutes per side until internal temperature reaches 165°F (74°C).

Remove protein to a cutting board and let rest 5–8 minutes. Slice steak thinly across the grain into bite-sized strips; slice chicken into thin strips.

Preheat oven to 400°F (200°C). Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter, overlapping slightly to create a sturdy base.

Distribute half of the sautéed peppers and onions over the chips, then add half of the sliced steak or chicken in an even layer.

Sprinkle one half of the shredded jack cheese and optional pepper jack evenly over the layered chips, meat and vegetables.

Add a second layer: top with remaining chips, vegetables and protein. Finish with the remaining shredded cheeses, covering as evenly as possible.

Place the baking sheet in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbling. For extra browning, switch to broil on high for 1 minute, watching carefully to prevent burning.

While nachos bake, make the guacamole. Halve and pit avocados; scoop flesh into a medium bowl. Add lime juice, finely diced red onion, diced tomato (if using), salt and hot sauce (if using). Mash with a fork to desired texture — smooth with some chunks or fully mashed. Taste and adjust salt or lime.

Transfer sour cream to a small serving bowl. If desired, thin with 1–2 teaspoons of water or lime juice and whisk until slightly pourable for drizzling.

Remove nachos from oven. Immediately scatter chopped cilantro, sliced green onions and pickled jalapeños over the top. Serve hot with bowls of guacamole and sour cream on the side for dipping or dolloping.

If desired, serve with lime wedges and hot sauce. Let guests pull portions; leftovers can be reheated briefly in a 350°F oven to refresh the cheese.