These Tex-Mex Chicken Fajita Nachos are a great appetizer when hosting a game night with friends or when you need a quick weeknight meal.
These delicious fajita nachos combine juicy chicken and perfectly sauteed veggies and are covered in cheese and all of your favorite toppings. They’re colorful, packed full of flavor, and so easy to make!
Looking for more nachos recipes? Give these Tuna Poke Nachos or these Slow Cooker Carnitas Tater Tot Nachos next!
Chicken Fajita Nachos
You know when you’re at a Mexican restaurant, and they walk by with a sizzling plate that smells divine? Well, now imagine that, but on top of cheesy nachos!
Chicken Fajita Nachos are one of my favorite recipes to make because you only need a few ingredients, they’re versatile and are a great quick appetizer or dinner recipe.
They’re also a great option if you’re hosting a party or just having a few friends over for game day. You can set up a nacho bar so everyone can add their toppings!
What are fajitas?
Chicken Fajitas are one of my top favorite Tex-Mex dishes. They’re simply made up of sliced peppers, onions, and some kind of meat like steak, chicken, or shrimp.
They are traditionally made with skirt steak, but the meat is usually marinated in delicious spices like garlic, chili powder, cumin, and smoked paprika. They can also be made vegetarian, like these Mushroom Fajitas.
They’re usually served with flour or corn tortillas and sometimes salsa, guacamole, cheese, and sour cream. It’s a great low-carb Tex-Mex option.
What do I need to make this Chicken Fajita Nachos Recipe?
Bell peppers: for this recipe, I like using both green bell peppers and red peppers. Adding in multiple kinds of peppers not only adds color to your nachos but also adds different flavors.
Onion: I like to use white onions in this recipe because they have a great flavor that pairs wonderfully with the other toppings.
Fajita seasoning: you’re welcome to use any fajita seasoning that you’d like. You can make homemade fajita seasoning which will usually include, garlic powder, black pepper, onion powder, paprika, and cumin.
Rotisserie chicken: I recommend using a rotisserie chicken for your nachos because you don’t have to cook chicken! As an alternative, you can always cook and shred your chicken breasts in the slow cooker.
Tortilla chips: be sure to use sturdy chips that can hold all the toppings!
Shredded cheese: I use both Mexican and Mozzarella cheese in this recipe. Mozzarella melts well, and Mexican cheese has a great mix of different kinds of cheeses like Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses.
Jalapeño: I love to add a little spice, so I love to add jalapeño to this recipe. If you’re a fan of spicy foods, go ahead and keep the seeds in. If you’re not the biggest fan of spicy foods or you’re making nachos for little ones, removing the seeds will cut back on the heat level significantly.
Cilantro: adding fresh cilantro on top of the nachos adds an authentic Mexican flavor to this dish.
Optional toppings: I like to serve my nachos with guacamole, sour cream, and salsa. You can also add a squeeze of fresh lime juice.
How do I make Chicken Fajita Nachos?
1. Preheat the oven. Set the oven’s broiler to high and place the rack 4 inches from the heating element.
2. Cook the fajitas. Heat a large nonstick skillet over medium-high heat with olive oil. When the pan is hot, add the peppers, onions, and salt and sauté until they begin to soften.
Then mix in some of the fajita seasoning and continue cooking until the onions are translucent and the peppers are soft.
3. Continue cooking the fajitas. Add the shredded chicken, more olive oil, lime juice, and the remaining fajita seasoning to the pan. Toss to coat the chicken in the seasoning for about 2 minutes. Remove the pan from the heat and set aside.
4. Prepare the nachos. Arrange half the tortilla chips on a rimmed baking sheet and top with half the chicken fajita mixture and half the shredded cheese. Repeat with the second layer and broil until the cheese melts.
5. Garnish and serve. Garnish the nachos with sliced jalapeños and cilantro. Serve them warm with guacamole, salsa, and sour cream.
How do I prevent my nachos from getting soggy?
There are a couple of ways that you can stop your nachos from getting soggy. First, check and see what kind of chips you’re using. If they’re too thin, they may break while you’re lifting them and get soggy while baking. Tostitos tortilla chips or scoops work well for this recipe!
Another thing I would check is how evenly your toppings are spread out. If your toppings are all in one place, try spreading them out a tad more.
Can I use beef instead?
Absolutely! You can switch up the protein in this recipe. If you’re not the biggest fan of chicken, you can always use ground beef for beef nachos or steak fajita nachos.
This Copycat Chipotle Barbacoa Beef is made in the slow cooker and perfect for adding to nachos!
If you’d prefer a plant-based option, tofu, and black beans are great protein packed ideas.
What is the best cheese for nachos?
Many different kinds of cheese go great on nachos. You really can’t go wrong here! I like to use Mexican cheese and mozzarella cheese, but Monterey Jack is also very popular to add to your nachos.
Mexican cheese is a blend of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses, so that’s another great option for this Tex-Mex appetizer. You can even top your nachos with cheddar cheese if that is all you have on hand.
Chicken Fajitas Nachos Recipe Tips
- Prep all of your nacho toppings the day before you assemble your nachos to save time. If you prep a day or a few hours in advance, I recommend heating the chicken fajita toppings before putting them on your nachos because they may not be in the oven long enough to warm all the way through.
- Try to find some good sturdy chips that won’t break from the weight of the fajitas, cheeses, and toppings.
- Chow down right away! Leftover nachos are no fun, so I recommend eating them right out of the oven.
- If you notice you have leftover chicken and vegetables, you can use them to put on a salad, rice bowl, or meal for the next day.
- You can also make these nachos in a cast iron skillet.
Sheet Pan Nachos Topping Ideas
Usually, when you think of things to go on nachos, most of the time, you will think of cheese and some kind of meat, right? In this chicken nacho recipe, I like to add peppers, onions, and jalapeños.
However, you can add fresh toppings like grilled corn, pickled red onion, black olives, green onions, and different kinds of beans as well. This is one of my favorite recipes when I need to clean out my fridge!
What to Serve with Chicken Fajita Nachos
Nachos can be served as a main dish, an appetizer, or a side dish. I like to use this recipe as a main dish because it includes meat and veggies.
You can always add some Mexican Street Corn or cilantro lime rice, and pico de gallo on the side. You can also serve them as an appetizer at your next girls’ night or dinner party.
How to Store Leftovers
I don’t recommend storing any leftover nachos. They will get super soggy, and it’s almost impossible to make them crispy again.
But you can get all of the toppings together to prevent soggy nachos, so it’s an easier setup if you have leftover chips and chicken that you’d like to use.
More Easy Tex-Mex Recipes
If you loved this recipe, be sure to try:
- Tex-Mex Flank Steak Salad
- Southwest Steak Bowl
- Avocado Corn Salad with Tomato
- Jalapeño Lime Air Fryer Steak
- Steak Tacos
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Chicken Fajita Nachos
- 2 tbsps olive oil, divided
- 1 red bell pepper, very thinly sliced
- 1 green bell pepper, very thinly sliced
- 1 white onion, very thinly sliced
- 1/4 tsp kosher salt
- 3 tbsps fajita seasoning
- 1 rotisserie chicken, finely shredded (should equal about 2 cups)
- 1 lime, juice
- tortilla chips sturdy ones are best, you want to make sure they can hold all the toppings!
- 1 cup shredded mexican cheese
- 1 cup shredded mozzarella cheese
- 1 jalapeno, thinly sliced
- 2 tbsps cilantro, chopped
- guacamole, sour cream, or salsa for serving
- Preheat the oven’s broiler to high and place the rack 4 inches from the heating element.
- Heat a large nonstick skillet over medium-high heat with 1 tbsp of olive oil. When the pan is hot, add the peppers, onions, and salt and sauté for 3-4 minutes until they begin to soften. Then mix in 2 tbsps of the fajita seasoning and continue cooking until the onions are translucent and peppers are soft, about 4-5 more minutes.
- Add the shredded chicken, 1 tbsp of olive oil, the lime juice, and the remaining fajita seasoning to the pan. Toss to coat the chicken in the seasoning for about 2 minutes. Remove the pan from the heat and set aside.
- Arrange half the tortilla chips on a rimmed baking sheet and top with half the chicken mixture and half the shredded cheese. Repeat with the second layer and broil for 3-4 minutes, or until the cheese is completely melted.
- Garnish with sliced jalapeños and cilantro. Serve warm with guacamole, salsa, and sour cream.
- If you don’t have a mandoline to slice the peppers and onions with, I suggest finely dicing them instead. If they are too thick, they will weigh down the chips, causing them to break when pulling apart the nachos.
This recipe is perfect as an appetizer or even a main dish! Great tips to keep them from getting soggy too – perfect!
These are my favorite nachos to make at home. So easy, tasty, and the perfect lazy dinner when you just wanna plop in front of the TV and munch!
Such a tasty way to turn nachos into a heartier meal. My family loved them!
These nachos are loaded with all the right things! Yummmm
Wonderful recipe! i made it for our Sunday brunch and it was a hit!