Fajitas Nachos Recipe

Marinate protein

If using chicken, trim and pat dry; if using steak, trim excess fat and slice against the grain after cooking. In a bowl combine 2 tbsp olive oil, 2 tbsp lime juice, 2 minced garlic cloves, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Add the chicken pieces (or whole steak) and coat well. Marinate for at least 20 minutes at room temperature or up to 2 hours refrigerated.

Cook protein

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a drizzle of oil if needed. For chicken thighs: cook 5–7 minutes per side until internal temperature reaches 165°F (74°C), then rest 5 minutes and slice thinly. For a flank steak: sear 3–5 minutes per side for medium-rare to medium (adjust time for thickness), rest 5–10 minutes, then slice thinly against the grain. Keep warm.

While protein rests, heat 1 tbsp olive oil in the same skillet over medium-high heat. Add the sliced red and green bell peppers and sliced yellow onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred at the edges, about 6–8 minutes. Remove from heat and keep warm.

Preheat oven to 375°F (190°C) if you plan to re-melt cheese. On a large, oven-safe platter or baking sheet, spread 6 cups of tortilla chips in an even layer. Sprinkle 1.5 cups shredded Monterey Jack or cheddar evenly over chips. Spoon 3 tbsp cheese sauce in a few places across the chips for extra gooeyness.

Place the cooked and sliced fajita protein and the sautéed peppers & onions evenly over the cheese-topped chips. Transfer to the preheated oven and bake 5–7 minutes, until cheese melts and everything is heated through. Alternatively, broil on low for 1–2 minutes—watch closely to avoid burning.

Remove nachos from oven. Immediately sprinkle 2 cups shredded romaine lettuce over the hot nachos so it wilts slightly but stays crisp. Add 3/4 cup pico de gallo in spoonfuls across the tray, and dot with 3/4 cup guacamole. Add 1/2 cup sour cream in spoonfuls or pipe it if desired.

Garnish with 2 tbsp chopped fresh cilantro, crumbled cotija if using, and pickled jalapeños to taste. Serve with lime wedges and hot sauce on the side so diners can squeeze fresh lime over their portion.

Serve immediately while chips are still crisp and cheese is warm. Provide extra napkins and small plates. Leftovers: store components separately (protein/veggies, chips, guacamole, pico, sour cream) to preserve texture; reheat protein and veggies and assemble on fresh chips when ready to eat.