Chicken Fajita Nachos

5 from 7 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Mexican American

Keyword: chicken fajita nachos, fajita nachos

Servings:

Calories: 273kcal

Author: Jordan

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.