Nachos Fajita (gf) Recipe
Grilled chicken or steak cooked with red, yellow and green bell peppers, tomatoes and onions. Topped with lettuce, sour cream, jalapeños and black beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein & Marinade
Vegetables & Beans
Chips & Toppings
Optional (for serving)
Method
Protein & Marinade
Prepare and Marinate Protein
Slice the chicken breasts or flank steak thinly across the grain into 1/4-inch strips. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tbs chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the sliced protein and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
Cook Protein
Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add 1 tbs olive oil (if using skillet). Add the marinated protein in a single layer, do not overcrowd — cook in batches if necessary. Sear strips for about 2-3 minutes per side for chicken (until internal temp reaches 165°F / 74°C) or 2-3 minutes per side for steak for medium doneness. Remove cooked protein to a plate and tent with foil to rest.
Vegetables & Beans
Sauté Peppers and Onions
In the same hot skillet, add another 1 tbs olive oil if needed. Add the thinly sliced red, yellow and green bell peppers (about 1.5 cups total) and 3/4 cup sliced yellow onion. Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until softened and slightly charred at the edges.
Combine with Protein and Beans
Add the diced tomatoes (1/2 cup) and drained, rinsed black beans (1/2 cup) to the skillet with the peppers and onions. Return the cooked protein to the pan and toss together for 1-2 minutes to heat through and marry flavors. Taste and adjust seasoning with a pinch of salt and pepper if needed. Stir in chopped cilantro (2 tbs) and remove from heat.
Chips & Assembly
Preheat Broiler or Oven
Preheat the oven to 425°F (220°C) or set the broiler to high with a rack 6 inches from the heat source. Line a large baking sheet with foil for easy cleanup.
Layer Chips and Toppings
Spread the gluten-free tortilla chips (6 oz) in an even layer on the prepared baking sheet. Evenly distribute half of the shredded cheese (3/4 cup) over the chips. Spoon the fajita mixture (protein, peppers, onions, tomatoes and beans) on top of the chips, then sprinkle the remaining 3/4 cup cheese over everything.
Melt Cheese
Bake in the preheated oven for 6-8 minutes, or broil for 1-3 minutes, watching closely, until cheese is melted and bubbly and edges of chips are lightly browned. Remove from oven carefully.
Finish and Serve
Top the hot nachos with shredded lettuce (1 cup), dollops of sour cream (1/2 cup) or drizzle as desired, sliced pickled jalapeños (2 tbs), sliced green onions (2 tbs) and optional avocado or guacamole (1/2 cup). Serve immediately with lime wedges (2) for squeezing and hot sauce on the side if desired.
Optional Garnishes
For extra brightness, squeeze lime over the assembled nachos and garnish with additional cilantro or a sprinkle of smoked paprika. If making ahead, keep chips and toppings separate and assemble just before serving to preserve chip crunch.