Perfect for game day these sheet pan chicken fajita nachos are simple to prepare and loaded with all the best toppings. Naturally gluten-free.
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You are going to LOVE these nachos which I’m sharing today in honor of International Nachos Day. Yes, International Nachos Day exists.
This well-loved appetizer is definitely deserving of its own special day if you ask me. What’s not to like about crispy tortilla chips smothered in cheese and all the best toppings?
The combo of chicken, onion, and bell pepper with said crispy tortilla chips smothered in cheese fuses two quasi-Mexican dishes into one delectable dish.
Yep, quasi; neither one is actually Mexican. Nachos, although invented in Mexico, are not authentic to the country. They were originally served as a bar food in 1940 and gained popularity as they spread throughout Texas and the southwest by the 1950’s.
Fajitas, on the other hand, were not even invented in Mexico. They are straight-up Tex-Mex, originating in Texas sometime around 1969.
So now that you’ve received a little history lesson, let me tell you a bit more about these nachos.
Let me preface by saying they turned out much better than I had anticipated. Don’t get me wrong, I love chicken, but it has a tendency to be a bit dull.
It is, however, inexpensive, accessible, and easy to prepare. The key to infusing it with flavor is to marinate it. Although you could certainly skip this step for time’s sake, I don’t recommend it.
You can start marinating it up to two days prior to preparing the nachos which means you can dig in just 25 minutes after you begin to prep them.
These babies are loaded, meaning there is plenty to go around. Plus they’re gluten-free. Aside from the fajita mixture, they are topped with lotsa cheese.
MY NAME IS JESSICA AND I AM A CHEESE ADDICT.
You can never have too much cheese, especially when it’s melted.
Atop the mountain of crispy chips, gooey cheese, tender chicken, and caramelized veggies sit three mounds; guacamole, pico de gallo (or salsa), and sour cream. BECAUSE toppings are a girl’s best friend.
Ingredients (+ notes & substitutions)
- Lime juice: Fresh or bottled.
- Olive oil
- Garlic: Three to four cloves should do the trick.
- Cumin
- Paprika: Smoked paprika for extra points.
- Salt
- Black pepper
- Chicken: Breasts or tenderloins cut into 1/2-inch cubes.
- Tortilla chips: If you’re feeling up to it, I encourage you to fry up your own chips. It’s super easy and will taste so much better. Heat a deep fat fryer or heavy-bottomed pan with at least two-inch deep oil to 350 degrees. Cut 30 soft corn tortillas (white or yellow) into quarters. In small batches, fry the tortilla quarters for 1-2 minutes or until golden brown and crispy. Transfer to a paper towel-lined surface to absorb excess oil.
- Bell peppers: Any variety of colors.
- Onion: White onion works best, but red onion would be suitable.
- Cheese: I recommend cheddar, Monterey Jack, or pepper Jack.
- Guacamole: Optional.
- Pico de gallo and/or salsa: Buy premade or make your own. I have included my pico recipe in the notes section of the recipe card as well as some of my favorite salsa recipes below.
- Sour cream: If you want to amp it up a little bit add a little lime juice, salt, garlic powder, and chipotle powder. YUM!!
- Other optional toppings: Black olives, green onions, hot sauce, fresh or pickled sliced jalapenos, lime wedges, chopped cilantro.
How to make chicken fajita nachos ( + tips)
Begin by preparing the marinade for the chicken. If you don’t have the time or don’t feel like it you can skip it, but keep in mind the chicken will not be nearly as flavorful. Either way, combine the lime juice, olive oil, minced/crushed garlic, onion powder, cumin, paprika, salt, and black pepper.
Pour the marinade into a container with a lid or a plastic baggy along with the cubed chicken and refrigerate for a minimum of one hour but no more than 48 hours. While the chicken does not need to be marinated for the sake of tenderness it does benefit flavor-wise. The longer you marinate it the more flavorful it will be.
If you did not opt for extended marinating, allow the chicken to rest for 30 minutes at room temperature. If you did marinate it, make sure to remove it from the refrigerator 30 minutes prior to cooking. Allowing it to come to room temperature first will help it cook more evenly as well as retain moisture.
Preheat your oven to 350 degrees. Spread the chips out on a large baking sheet and set aside. For easy clean-up, line it with parchment paper.
Heat a large skillet (preferably cast-iron) to medium-high heat. Once smoking, add one tablespoon olive oil and add the chicken. Sauté for 8-10 minutes, stirring occasionally, until chicken is cooked through and browned.
Scatter the chicken atop the chips. Then add another tablespoon of oil to the skillet, if necessary, and sauté the onions and peppers for 5-6 minutes or until slightly softened and browned. They should still be a bit crunchy.
Layer atop the chips and chicken, then sprinkle with cheese.
Bake for approximately 10 minutes until the cheese is nice and melted then remove from the oven.
To serve: Top with sour cream, guacamole, pico de gallo and/or salsa and your choice of additional toppings.
Storage
Nachos are best served fresh but can be refrigerated in an airtight container for up to two days.
Recommended Products
Don’t forget the salsa!!!
- Habanero Salsa: This made from scratch habanero salsa brings the heat. It’s fresh, easy, and takes only 15 minutes. Naturally vegan and gluten-free.
- Chile De Árbol Salsa: This rich and spicy five-ingredient chile de árbol salsa is so easy to make and takes only 20 minutes. Great for dipping chips or to top your favorite tacos. Naturally vegan and gluten-free.
- Roasted Salsa Verde: This roasted salsa verdé combines tomatillos, onions, garlic, and cilantro with three different peppers; jalapeno, poblano, and Serrano. It’s got just the right amount of heat, is easy to prepare, and is ready to go in just 20 minutes. Naturally vegan and gluten-free.
More fajita inspired recipes:
- Chicken Fajita Wraps: A great option for lunch or dinner, these bold and freshly flavored chicken fajita wraps are stuffed full of nutritious green rice, pico de gallo, and/or salsa, cheese, avocado cream sauce, and of course, chicken fajita filling!
- Steak Fajita Taco Salad: This hearty fajita taco salad brimming with colorful veggies, steak, avocado, crispy tortilla strips, and Cotija cheese then tossed with chipotle cilantro lime ranch is an excellent choice for lunch or dinner. Gluten-free and dairy-free adaptable.
- Fajita Stuffed Chicken with Cheese Sauce: This fajita stuffed chicken smothered in cheese sauce is a fun, low-carb way to enjoy fajitas from home. Pair it with rice and/or beans, crown it with your favorite toppings, and dinner is served. Naturally gluten-free.
If you make these chicken fajita nachos I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Chicken Fajita Nachos
Get two for the price of one with these chicken fajita nachos. They are easy, perfect for a crowd, and loaded to the max with all the best toppings. Naturally gluten-free.
Ingredients
Chicken Marinade
- 2 teaspoons lime juice
- 2 teaspoon olive oil
- 3-4 cloves garlic, peeled and minced or crushed
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Chicken Fajita Nachos
- 1-2 tablespoons olive oil
- 16 ounces thick tortilla chips (see notes for homemade chips recipe)
- 1 pound chicken breasts or tenderloins, cut into 1/2 inch cubes
- 2 medium bell peppers, any color, cut into 1/2-inch pieces
- 1 medium white onion, cut into 1/2-inch pieces, could sub for red
- 16 ounces cheddar, Monterey Jack, or pepperjack cheese, shredded
- Guacamole (see notes for my recipe)
- Pico de gallo (see notes for my recipe) or salsa
- Sour cream (see notes for kicked up version)
- Optional toppings: Black olives, green onions, fresh or pickled jalapenos, hot sauce, lime wedges, cilantro.
Instructions
- In a small bowl, combine the lime juice, olive oil, minced/crushed garlic, onion powder, cumin, paprika, salt, and black pepper. Pour the marinade in a container with a lid or a plastic baggy along with the cubed chicken and refrigerate for a minimum of one hour but no more than 48 hours. (see notes)
- Remove chicken from the refrigerator 30 minutes prior to cooking.
- Preheat oven to 350 degrees. Spread chips out on a large baking sheet lined with parchment paper and set aside.
- Heat a large skillet to medium-high heat. Once smoking, add one tablespoon of olive oil and the chicken and sauté 8-10 minutes until thoroughly cooked and browned, stirring frequently. Scatter the chicken atop the chips.
- Add another tablespoon of oil if necessary and sauté the onions and peppers for 5-6 minutes or until slightly softened and browned. Layer atop the chips and chicken, then sprinkle with cheese.
- Bake for approximately 10 minutes until the cheese is nice and melted then remove from oven.
- To serve: Top with sour cream, guacamole, pico de gallo, and/or salsa and your choice of additional toppings.
Storage: Nachos are best served fresh but can be refrigerated in an airtight container for up to two days.
Notes
- For my quick and easy homemade guacamole, you will need 3 sm-med ripe avocados, 1 clove garlic (minced or crushed), 1-2 tablespoons diced white or red onion, 1 tablespoon chopped cilantro, 1 tablespoon diced jalapeno, 1 1/2 teaspoons lime juice (fresh or bottled), 1/4 tsp salt, 1/8 tsp black pepper. 1. Slice the avocados in half and remove the pits. Scoop out the contents and transfer to a medium bowl. 2. Smash the avocado with a fork, then stir in the remaining ingredients. 3. Add salt and pepper to taste.
- For my pico de gallo, you will need 2 1/2 cups diced Roma tomatoes-about 5 medium Roma's, 1/2 cup diced white or red onion, 2 jalapenos, diced, 1/2 cup chopped cilantro leaves, 2 cloves garlic (minced), 1 tablespoon lime juice (fresh or bottled), and 1/2 teaspoon salt. 1. In a medium bowl, combine all of the ingredients. 2. Cover and refrigerate for 20 minutes to allow flavors to meld or serve immediately. Add salt and lime juice to taste.
- If you don't have the time or don't feel like it, you skip the marinating process, but keep in mind the chicken will not be nearly as flavorful. If you chose to skip the extended marinating time, you should still prepare the marinade and let the chicken rest in it for thirty minutes while it comes to room temperature.
- If you want to amp up the sour cream a little bit add a little lime juice, salt, garlic powder, and chipotle powder.
If you're feeling up to it, I encourage you to fry up your own chips. It's super easy and will taste so much better. Heat a deep fat fryer or heavy-bottomed pan with at least two-inch deep oil to 350 degrees. Cut 30 soft corn tortillas (white or yellow) into quarters. In small batches, fry the tortilla quarters for 1-2 minutes or until golden brown and crispy. Transfer to a paper towel-lined surface to absorb excess oil.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 799Total Fat: 45gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 142mgSodium: 1121mgCarbohydrates: 54gFiber: 5gSugar: 4gProtein: 46g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
Lori | The Kitchen Whisperer
Sunday 13th of February 2022
Oh my nacho heaven these were amazing! And talk about perfect timing! These are a must for the Super Bowl today! Thank you so much for sharing!
Enriqueta E Lemoine
Sunday 13th of February 2022
This recipe came just on time for Super Sunday! Everybody is going to be so happy with these Chicken Fajita Nachos! Thanks for the inspiration.
Jessica Halverstadt
Friday 18th of February 2022
Thank you! Hope you all enjoyed!
Jacqueline Debono
Sunday 13th of February 2022
It was interesting to discover that fajitas aren't actually Mexican! Even so definitely one of my favourite 'Mexican' dishes, along with nachos. Combining them is the most delicious idea! Definitely on the menu for our next movie night!
Kayla DiMaggio
Saturday 12th of February 2022
These chicken fajita nachos were so delicious! The perfect fun weekend dinner that the whole family loves!
Kathryn
Friday 11th of February 2022
These nachos are officially on our menu rotation now! They are too good and I love the combo of nachos and fajitas in one dish. Brilliant idea!