These smoky chicken fajita nachos are loaded with tender chicken, sautéed peppers, onion and gooey cheese. Perfect for sharing - a fun twist on classic nachos!
They're loaded Tex-Mex style nachos that are perfect for parties, when watching sports, movie nights, or casual dinners, combining the best flavours of fajitas in crispy nacho form.
The recipe is great for customising by using up leftovers or serving buffet-style.
Tips
- Fajita seasoning/chilli chipotle powder – some supermarkets sell chipotle fajita seasoning, so if using this, omit the chilli chipotle powder and use 4 tsp of the chipotle fajita seasoning.
- Flavour variations:
- BBQ nachos – use barbecue sauce on the chicken and top with crispy onions.
- Buffalo nachos – toss the chicken in buffalo sauce and drizzle with ranch or blue cheese dressing.
- Breakfast nachos – top the tortilla chips with scrambled eggs, bacon and jalapeños.
- This smoky chicken fajita nachos recipe is easily adapted if you’re cooking for less or more people. You’ll just need a bigger dish if you’re doubling the recipe!
Frequently Asked Questions
It’s best cooked and served fresh, but you can prep all components ahead (chicken, veg, grated cheese) and assemble just before baking.
Add fresh jalapeños, chipotle powder, or hot sauce before baking, or drizzle with sriracha after.
Yes - swap the chicken for spiced black beans, mushrooms, or jackfruit.
Yes, however, homemade spice mixes are easy and customisable.
Bake uncovered, don’t overload with wet toppings, and add salsa or sour cream after grilling.
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HOW TO MAKE THESE SMOKY CHICKEN FAJITA NACHOS
Ingredients
- 1 small chicken breast (approx. 150g to 200g), butterflied and cut into small chunks
- 1 pepper, any colour, deseeded and diced
- 1 small onion (approx. 60g to 70g), chopped
- 90g tortilla chips
- 70g cheddar (I like extra mature) or mozzarella cheese (or a mix of both), grated
Marinade:
- 1 tbsp fajita seasoning – shop bought or homemade (see Tips)
- 1 tsp chilli chipotle powder (see Tips)
- 1.5 tbsp olive oil
- quarter of a lime, juice only
- 2 drops tabasco sauce (optional)
To serve (optional):
- pico de gallo salsa
- guacamole
- sour cream
Instructions
- Place the chicken, pepper and onion in a large plastic bowl, add the marinade ingredients. Stir well to combine and then set aside.
- Heat a large skillet or frying pan over a high heat until smoking (around 5 minutes). Add the marinated chicken, peppers and onions and cook for 7 to 8 minutes, stirring frequently.
- Heat the grill to high.
- Scatter half of the tortilla chips over a cast iron, stoneware or ovenproof serving dish, then scatter over half of the fajita mixture, followed by half of the grated cheese. Layer the rest of the tortilla chips, followed by the rest of the fajita mixture and grated cheese. Place the dish under the grill for 2 to 4 minutes, until the cheese is melted.
- Remove from the grill and serve immediately with the toppings of your choice.
Serving Suggestions
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Smoky Chicken Fajita Nachos
Ingredients
- 1 small chicken breast (approx. 150g to 200g) butterflied and cut into small chunks
- 1 pepper (any colour) deseeded and diced
- 1 small onion (approx. 60g to 70g) chopped
- 90 g (3.2 oz) tortilla chips
- 70 g (2.5 oz) cheddar (I like extra mature) or mozzarella cheese (or a mix of both) grated
Marinade:
- 1 tbsp fajita seasoning – shop bought or homemade (see Notes)
- 1 tsp chilli chipotle powder (see Notes)
- 1.5 tbsp olive oil
- quarter of a lime juice only
- 2 drops tabasco sauce (optional)
To serve (optional):
- pico de gallo salsa
- guacamole
- sour cream
Instructions
- Place the chicken, pepper and onion in a large plastic bowl, add the marinade ingredients. Stir well to combine and then set aside.
- Heat a large skillet or frying pan over a high heat until smoking (around 5 minutes). Add the marinated chicken, peppers and onions and cook for 7 to 8 minutes, stirring frequently.
- Heat the grill to high.
- Scatter half of the tortilla chips over a cast iron, stoneware or ovenproof serving dish, then scatter over half of the fajita mixture, followed by half of the grated cheese. Layer the rest of the tortilla chips, followed by the rest of the fajita mixture and grated cheese. Place the dish under the grill for 2 to 4 minutes, until the cheese is melted.
- Remove from the grill and serve immediately with the toppings of your choice.
Notes
- Fajita seasoning/chilli chipotle powder – some supermarkets sell chipotle fajita seasoning, so if using this, omit the chilli chipotle powder and use 4 tsp of the chipotle fajita seasoning.
- Flavour variations:
- BBQ nachos – use barbecue sauce on the chicken and top with crispy onions.
- Buffalo nachos – toss the chicken in buffalo sauce and drizzle with ranch or blue cheese dressing.
- Breakfast nachos – top the tortilla chips with scrambled eggs, bacon and jalapeños.
- This smoky chicken fajita nachos recipe is easily adapted if you’re cooking for less or more people. You’ll just need a bigger dish if you’re doubling the recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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