Chicken Fajita Nachos Recipe

Prepare marinade

In a medium bowl whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1 tsp black pepper until combined.

Marinate chicken

Trim any excess fat from the chicken breasts and slice into 1/2-inch strips. Add chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 15 minutes or up to 2 hours. If short on time, proceed after 15 minutes.

Cook chicken

Heat a large skillet over medium-high heat. Add a light drizzle of oil or nonstick spray and when hot add the marinated chicken strips in a single layer (work in batches if needed). Cook 3–4 minutes per side until cooked through and lightly charred; internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate and tent with foil to rest 5 minutes, then roughly chop into bite-size pieces.

Prep vegetables

While chicken marinates, core and seed the bell peppers and slice into thin 1/4-inch strips. Peel and slice the onion into thin half-moons.

Sauté vegetables

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the sliced onions and peppers in a single layer, sprinkle with 1/2 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring occasionally, 6–8 minutes until vegetables are softened and edges are slightly charred. Remove from heat and set aside.

Preheat oven

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil for easy cleanup and arrange a single even layer of tortilla chips over the sheet, leaving small gaps so chips don’t pile excessively.

Layer chips

Scatter half of the shredded cheddar and half of the Monterey Jack evenly over the chips. Top with half of the cooked chicken pieces and half of the sautéed peppers and onions. Add remaining chips in another light layer if desired, then repeat with the remaining cheeses, chicken and vegetables to create a stacked, nacho-style pile.

Add jalapeños

Distribute pickled jalapeño slices evenly over the top layer so heat is balanced throughout.

Bake

Place the baking sheet in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbling and edges of chips are golden. For extra browning, switch to broil for 30–60 seconds—watch carefully to avoid burning.

Prepare garnishes

While nachos bake, dice the avocado (or scoop guacamole), chop cilantro, halve the lime and have sour cream and salsa ready. If using sour cream for drizzling, stir with a teaspoon of water or lime juice to thin slightly for easier dolloping.

Remove nachos from oven and immediately top with dollops of sour cream, spoonfuls of salsa or pico de gallo, diced avocado or guacamole, and a sprinkle of chopped cilantro. Squeeze fresh lime juice over the top and add hot sauce if desired.

Serve hot from the baking sheet (or transfer to a large platter) and provide extra lime wedges, salsa and sour cream on the side.