Fajita Nacho Recipe
Sautéed peppers and onions, queso, shredded cheese, refried beans, sour cream, guacamole, pico de gallo, and your choice of grilled chicken or steak.
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Ingredients
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Main Components
Fajita Vegetables
Protein (Choose One)
Method
Prepare the Fajita Vegetables
- 1
Slice vegetables
Thinly slice the red bell pepper, green bell pepper, and yellow onion.
- 2
Sauté vegetables
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced peppers and onions. Season with salt and black pepper. Cook for 6–8 minutes, stirring occasionally, until vegetables are tender and slightly charred. Remove from heat and set aside.
Cook the Protein
- 3
Marinate protein
In a bowl, mix 1 tablespoon olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken or steak and toss to coat. Let sit for 10–15 minutes.
- 4
Assemble the Nachos
- 5
Preheat oven
Preheat your oven to 375°F (190°C).
- 6
Layer ingredients
On a large baking sheet or oven-safe platter, spread out the tortilla chips. Evenly spoon refried beans over the chips. Sprinkle shredded cheddar cheese over the top. Add cooked fajita vegetables and sliced protein over the cheese.
- 7
Bake
Place the tray in the oven and bake for 8–10 minutes, or until cheese is fully melted and bubbly.
Garnish and Serve
- 8
Top and serve
Remove nachos from the oven. Drizzle warm queso over the top. Add dollops of sour cream and guacamole, and spoon pico de gallo evenly across the nachos. Serve immediately.
