Fajita Nachos Recipe

Prepare marinade

In a bowl combine 3 tbs olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Stir to combine.

Marinate protein

Place sliced chicken and sliced steak in a shallow dish or zip-top bag. Pour half the marinade over chicken and half over steak (or mix for a combined protein). Toss to coat thoroughly. Marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Grill or pan-sear

Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add a thin film of oil if skillet is used. Cook protein in a single layer (do not overcrowd): about 2–3 minutes per side for thinly sliced steak and 4–6 minutes for chicken, stirring once or twice, until browned and cooked through (internal temp 165°F for chicken). Remove from pan and set aside to rest 5 minutes, then slice strips into bite-size pieces if needed.

While protein cooks, heat 1 tbs olive oil in the same skillet over medium-high. Add sliced onions and bell peppers (and jalapeño if using). Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until peppers are charred at the edges and onions are softened, about 6–8 minutes. Remove and keep warm.

In a small saucepan over low heat, combine 4 oz cream cheese, 1/2 cup milk and 1/4 cup salsa. Stir frequently until cream cheese melts and mixture is smooth. Stir in 1/2 cup shredded cheddar and 1/2 cup shredded Monterey Jack until melted and cohesive. Keep warm on lowest heat, stirring occasionally to prevent skin forming. If too thick, add up to 2 tbs more milk.

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread half of the tortilla chips in an even layer.

Scatter half of the cooked protein over the chips, then half of the sautéed peppers and onions. Sprinkle half of the remaining shredded cheddar and Monterey Jack over the top.

Add another even layer of the remaining tortilla chips and repeat: remaining protein, vegetables and cheeses.

Drizzle or spoon warmed cheese dip evenly over the layered nachos, aiming to cover the surface so chips soak up the sauce.

Bake in the preheated oven 7–10 minutes, until cheese is fully melted and edges of chips are just toasted. Remove from oven.

Top the baked nachos with diced tomatoes, chopped cilantro, sliced green onions, dollops of sour cream, and pickled jalapeños if using. Serve immediately with lime wedges on the side to squeeze over before eating.