Mama Julio's Nachos With Chicken Fajita Recipe

Prep and Marinate Chicken

Slice chicken breasts across the grain into 1/3-inch strips. In a bowl combine 2 tbs olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, kosher salt and black pepper. Add sliced chicken and toss to coat. Marinate at room temperature for 10–15 minutes (or up to 1 hour refrigerated).

Cook Vegetables

Heat a large skillet over medium-high heat and add 1 tbs butter or oil. Add the sliced onion and bell peppers. Sauté, stirring occasionally, until softened and charred at the edges, about 6–8 minutes. Season lightly with a pinch of salt and set vegetables aside on a plate.

Cook Chicken

Return skillet to medium-high heat and add remaining 1 tbs olive oil. Add marinated chicken in a single layer (work in batches if needed). Cook undisturbed for 2–3 minutes until browned, then stir and cook another 2–3 minutes until cooked through and internal temperature reaches 165°F (74°C). Return the cooked vegetables to the pan, toss with the chicken to combine and remove from heat.

Assemble Nachos

Preheat oven to 375°F (190°C). On an ovenproof sheet pan or baking dish, spread half of the tortilla chips in an even layer. Sprinkle one-third of the shredded cheddar and one-third of the monterey jack (plus a little pepper jack if using) over the chips. Add half of the warm chicken and vegetable mixture evenly across the chips, then add another layer of chips on top. Repeat with remaining cheeses and chicken so cheese and meat are distributed through the stack. Scatter pickled jalapeños over the top.

Melt Cheese

Bake in the preheated oven for 8–10 minutes until cheese is melted and bubbly. For extra browning, switch to broil for 1 minute watching carefully to avoid burning.

Remove nachos from oven. Dollop sour cream and spoon guacamole or place avocado pieces on top in several places. Add pico de gallo evenly over the nachos. Sprinkle chopped cilantro and sliced green onions. Offer lime wedges and hot sauce on the side for squeezing/drizzling. Serve immediately while hot and cheesy.