Chicken, Beef Fajita, Or Carnita Nachos Recipe

Chicken (if using)

Season 1 lb boneless skinless chicken breasts or thighs with 1 tbs fajita or taco seasoning and 0.25 tsp salt. Pan-sear in 1 tbs oil over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred with forks.

Beef Fajita (if using)

For 1 lb skirt or flank steak, season with 1 tbs fajita seasoning and 0.25 tsp salt. Sear in a hot skillet with 1 tbs oil 3–4 minutes per side for medium-rare to medium (adjust to preference). Rest 5–8 minutes, then slice thinly against the grain into strips.

Carnitas (if using)

If making from raw pork, slow-cook 1–1.5 lb pork shoulder with 0.5 cup orange juice, 2 cloves smashed garlic, 1 tsp salt, 0.5 tsp cumin and 0.5 tsp oregano for 3–4 hours until very tender. Shred and crisp in a skillet or under broiler for 3–5 minutes before assembling. If using pre-made carnitas, warm before topping.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced bell peppers (1 cup) and sliced yellow onion (0.5 cup). Sauté 4–6 minutes until softened and slightly charred. Stir in 1 tablespoon fajita seasoning, 2 tablespoons drained green chiles (optional), 0.5 teaspoon salt and 0.25 teaspoon black pepper. Cook 1 more minute to coat. Remove from heat.

Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet or ovenproof platter with parchment or lightly grease.

Spread half of the tortilla chips (6 oz) in an even single layer across the tray. Dollop half of the refried beans (3/4 cup) in spoonfuls across the chips and gently spread to cover some chips.

Sprinkle half of the shredded cheese (1 cup) over the chips and beans. Distribute half of your chosen protein (2 cups total protein choice; if making multiple protein types, use up to 2 cups combined) evenly over the cheese. Scatter half of the sautéed peppers and onions over the protein.

Repeat with the remaining chips, beans, cheese, protein, and veggies to build a second layer.

Place the tray in the preheated oven and bake 8–12 minutes until cheese is fully melted and bubbling. For extra crisp on the tops of proteins, broil 1–2 minutes at the end — watch closely to avoid burning.

Remove nachos from oven. Immediately spoon pico de gallo (1 cup) and dollops of guacamole (1 cup) across the top in several places. Add sour cream (0.5 cup) in dollops or thin lines (optionally drizzle by thinning with 1–2 tablespoons milk).

Sprinkle pickled jalapeños (2 tbsp) if using and chopped cilantro (2 tbsp) over the nachos. Serve with lime wedges on the side for squeezing over the top.

Let guests serve themselves; provide small forks or tongs to help pick up loaded chips. Leftovers can be kept separate (chips will soften) or re-crisped in a 350°F (175°C) oven for 5–7 minutes.