Chicken Fajita Loaded Nachos: Make this Yummy Mashup Recipe

I love combining two great recipes together to make one fabulous dish and that’s exactly what you get when you combine chicken fajitas and loaded nachos. Chicken fajita loaded nachos are the perfect combination when you are in need of a Tex Mex fix!

My chicken fajita loaded nachos have everything from the crunchy tortilla chips, to the juicy chicken, fajita veggies, spicy salsa, and plenty of cheesy goodness. It’s topped with a healthy dose of sour cream and guacamole for the perfect bite of this delicious mashup meal.

And the best part is that it only takes one sheet pan and just over 30 minutes to make these chicken fajita loaded nachos. So you got your easy to make, easy to clean, and tasty meal in just over 30 minutes – what else could you possible need? Oh yeah, how about a margarita? And now it is perfect!

Serves 4 as a main and 6 as an appetizer.

Tools needed:

A 14 inch sheet pan is all you need.

Suggested Drink Pairing:

You will not go wrong with a classic margarita, but a spicy margarita, or mango mezcalrita will also do the trick.

Ingredients:

1 8-ounce bag of tortilla chips

1 cup of salsa, store bought or homemade, plus extra for serving

1/2 onion diced

1 bell pepper, diced

1 large chicken breast (you could also use rotisserie and make this super speedy – skip the first step!)

Juice of 1/2 lime

2 teaspoons of chili powder

1 teaspoon of cumin

1/2 teaspoon of each, salt and pepper

1 cup of shredded cheddar cheese

1 cup of shredded mozzarella

1/4 cup of pickled jalapenos

Sour cream and guacamole to serve

Instructions:

1. Preheat your oven to 400F. In the meantime place your chicken breast on the sheet pan with a drizzle of olive oil and rub the chili powder, cumin, salt, and pepper over the chicken breast. Add a squeeze of lime juice and add the peppers and onions to the pan as well. Bake for about 20 minutes.
2. Meanwhile, prepare the rest of the nacho ingredients.
3. Once the chicken is done, set it a aside to slightly cool so that you can shred it, either by hand or using 2 forks. Once it is shredded, mix in the peppers and onions.
4. On the same sheet pan, layer a little more than half of the tortilla chips. Layer some of the salsa over the chips and top with mozzarella cheese and then the shredded chicken, peppers, and onions.
5. Make a second layer on top with the remaining chips adding salsa, the shredded cheddar and pickled jalapenos.
6. Bake at 425 for 10-15 minutes until the cheese is melted and the chips are starting to brown. Serve with sour cream and guacamole to make the perfect bite and wash it down with a margarita!

If you are a nacho lover, be sure to try my tuna nachos with dueling spicy mayo and mango pico!