Loaded with chicken, tortilla chips, lots of cheese and whatever toppings you may desire, these chicken fajita nachos are the perfect appetizer recipe. It doesn't hurt that they can be finished in under 30 minutes.
I love appetizer/meals that can be shared with everyone. From pepperoni bread to shrimp crostini to taco egg rolls to corned beef poutine to Cajun crab dip. They are easy to make and so tasty, you want it all to yourself.
Speaking of shareable appetizers, I mean who doesn't love nachos? It's just one of those dishes that is comfort 101. I feel like most people think of beef nachos though. For me I associate nachos with chicken, and not just any chicken, chicken with fajita seasoning.
With crisp tortilla chips, shredded chicken with spices, gooey melted cheese and a variety of toppings, what is not to like? Add in the fact that you can have them ready to serve in less than 30 minutes.
What makes them even better is they are made in one dish so less cleanup, making it really tough to beat these skillet nachos. That and the fact that it is loaded with tons of cheese.
Anyways, these chicken fajita nachos couldn't be easier or tastier! And if you love guacamole, make your own. Fresh is so much better than store-bought.
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Ingredient Notes
- Boneless, skinless chicken breasts - can also use rotisserie chicken if you don't want to cook the chicken.
- Fajita seasoning - where the "fajita" in chicken fajita nachos comes from. Taco seasoning works as well.
- Tortilla chips - use a sturdy chip that won't break under the weight of the ingredients.
- Pepper Jack cheese - has that great melty factor, plus a slight kick of heat.
- Black beans, dice tomatoes, green onions, black olives, jalapeños - use whatever toppings you like to add.
- Salsa, sour cream and guacamole - great for dipping the nachos in.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients for these chicken fajita nachos. Some variations include:
- While I like chicken for the protein, you can use steak, pork, beef or even tofu.
- I'm a fan of the ease of just buying some fajita seasoning, but you can also make your own homemade taco seasoning.
- I like the extra heat from Pepper Jack cheese, but Monterey Jack or Colby Jack work great as well.
- I mentioned above, but use whatever toppings you like.
Step-by-Step Photos
Cook the chicken for 4 minutes per side in a skillet with some oil over medium-high heat. Shred and mix in the fajita seasoning. In the same skillet, evenly spready some chips over it. Add half of the chicken, toppings and cheese.
Add a second layer of chips and top with the remaining, chicken, toppings and cheese. Bake at 425°F for 10-15 minutes or until the cheese is melted.
FAQs
Yes. Just mix with the spices and cook in some oil for a minute or two to meld the flavors.
You want a cheese that melts well so cheddar, Monterey Jack and Pepper Jack all work great. I personally like Pepper Jack as it is Monterey Jack with a kick. Or you could just combine a few different cheeses.
These fajita nachos don't have to be skillet nachos. You can easily make them in a sheet pan if you prefer.
Just use a 10x15 sheet pan and spread half the chips, half the chicken, cheese and other toppings and then repeat. Bake at 425°F for 10-15 minutes, or until the cheese is bubbly.
Don't turn up your nose on this. If you want something really quick, you can simply make these chicken fajita nachos in the microwave. To make nachos in the microwave:
1. Use a dinner size plate.
2. Spread one layer of chips.
3. Top with chicken, cheese and toppings.
4. Microwave on high for 30 seconds to 1 minute, or until the cheese becomes bubbly.
Pro Tips/Recipe Notes
- Use a Cast Iron Skillet: While you can make in a sheet pan just fine, I believe everything tastes better in a cast iron. Plus it means less dishes to clean as you cook the chicken in the skillet and then just bake the nachos in the skillet in the oven.
- Use Block of Cheese: Don't buy pre-shredded cheese. Yes it is easier to buy and use but the quality isn't nearly as good as shredding a block of cheese.
- Use Toppings You Like: The beauty of these fajita nachos is that you can customize them based off the toppings you like. So if you aren't a fan of black olives, then don't add them or if you love tomatoes, add extra.
- Layer the Nachos: To me the biggest key with amazing nachos is layering everything. Don't just throw the chips in and then add all of the toppings. Just add half of the chips, then half of the toppings and repeat again. That way you get multiple layers of chips with cheese, which is the best part.
Other Appetizer Recipes
If you’ve tried this chicken fajita nachos recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Fajita Nachos
Ingredients
- 1 lb chicken breasts or tenderloins
- 1 tablespoon olive oil
- 1 packet fajita seasoning
- 10 cups tortilla chips
- 16 oz Pepper Jack cheese, grated
- 1 (15 oz can) black beans, rinsed and drained
- ½ cup each of diced tomatoes, black olives and green onions
- ¼ cup jalapeños, thinly sliced
- salsa, sour cream or guacamole
Instructions
- Preheat oven to 425°F. Heat olive oil over medium-high heat in cast iron skillet. Add chicken and cook for 4 minutes per side or until golden brown. Shred and add fajita seasoning and mix until the chicken is coated. Remove chicken and wipe down skillet.
- Spread tortilla chips in even layer over the bottom of the skillet. Add half the chicken, half the toppings of your choice and half the cheese. Add a second layer of tortilla chips and top with the remaining chicken, beans and cheese.
- Place skillet in oven and bake for 10-15 minutes or until cheese is melted. Top with green onions and serve with some salsa, sour cream or guacamole or all three.
Notes
- Use a Cast Iron Skillet: While you can make in a sheet pan just fine, I believe everything tastes better in a cast iron. Plus it means less dishes to clean as you cook the chicken in the skillet and then just bake the nachos in the skillet in the oven.
- Use Block of Cheese: Don't buy pre-shredded cheese. Yes it is easier to buy and use but the quality isn't nearly as good as shredding a block of cheese.
- Use Toppings You Like: The beauty of nachos is that you can customize them based off the toppings you like. So if you aren't a fan of black olives, then don't add them or if you love tomatoes, add extra.
- Layer the Nachos: To me the biggest key with amazing nachos is layering everything. Don't just throw the chips in and then add all of the toppings. Just add half of the chips, then half of the toppings and repeat again. That way you get multiple layers of chips with cheese, which is the best part.
Chris says
Can never go wrong with nachos!