Chicken Fajita Nachos are super easy to make and always a hit with my family and friends! Crispy tortilla chips are topped with seasoned chicken, caramelized onions, bell peppers, and a variety of toppings like guacamole and salsa.
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Why You'll Love This Recipe
Chicken Fajita Nachos are one of my favorite recipes to make when I'm craving Mexican food. It really is the ultimate nacho dish!
Nachos are easy to make and totally customizable! Plus, this recipe is dairy-free, gluten-free, and can easily be made grain-free by using Siete Chips. Your friends and family are sure to love this flavorful dish!
What Are Chicken Fajita Nachos?
Nachos are a popular game day appetizer made by baking corn chips with cheese on top. You can also add a variety of toppings!
For this recipe I topped the crispy chips with marinated chicken, caramelized onions, and sweet bell peppers. My favorite toppings are freshly chopped cilantro, guacamole, and salsa.
Do I Need Cheese?
I opted to not use cheese because I find that this dish is already packed with flavor that you don't even notice the lack of cheese! You could serve the nachos with cheddar cheese or any shredded cheese.
I love Miyokos dairy-free cheese! Sprinkle plenty of cheese on top and pop the tray in the oven at 350 degrees for a few minutes to melt the cheese before serving.
🍴Ingredient Notes
- Chicken - You can use breast or boneless chicken thighs with this recipe. My favorite brands are Butcher Box and Bell & Evans!
- Olive Oil - To cook the steak and vegetables I suggest using a little olive oil, avocado oil, or coconut oil.
- Homemade Fajita Seasoning - You'll need chili powder, garlic powder, salt, paprika, cumin, and cayenne pepper. To save time, you could use a taco seasoning packet instead.
- Bell Peppers - I find that yellow, orange, and red bell peppers are the most flavorful, but green bell peppers will work too!
- Chips - For a grain free option, use Siete Tortilla Chips made with cassava flour. Corn chips work great too! (They're also a little sturdier.)
- Guacamole - Any homemade or store-bought guacamole will work or swap for cubed avocado or mashed avocado.
- Salsa - Traditional salsa or pico de gallo are great toppings for this recipe.
- Chopped Cilantro - I love adding in freshly chopped cilantro on top, but it's not necessary.
- Red Onion - I love using red onion, but you can also use sweet onions with fajitas! A combination of both onions is great too.
Topping Ideas
- Salsa or Pico De Gallo
- Dairy-Free Sour Cream
- Mashed Avocado
- Cubed Avocado
- Dairy-Free Cheese
- Black Beans
- Diced Jalapeños
- Lime Wedges
🍴Step by Step Instructions
Step 1: Marinate Chicken
Start by adding the chicken breast into a large bowl with olive oil and spices. Stir together until the chicken is evenly coated. Place in the refrigerator to marinate while you prepare the vegetables.
Step 2: Cook Chicken
To cook the chicken, place it on a preheated cast iron skillet or any large skillet. Cook on medium-high heat for about 2 minutes on each side. Remove from the pan and let sit.
Step 3: Cook Vegetables
In the same pan add thinly sliced red onion and peppers with olive oil and salt. Cook covered on medium heat stirring occasionally until the peppers are soft.
Step 4: Cut Chicken
Then, cut the cooked chicken into small bite sized pieces.
Step 5: Add Chips to Baking Sheet
To assemble the nachos, start by adding a layer of tortilla chips onto a large tray or baking sheet.
Step 6: Add Chicken & Vegetables
Then add the chopped chicken and cooked vegetables on top of the chips.
Step 7: Add Toppings
Finish off with a few dollops of guacamole, salsa, and a sprinkle of freshly chopped cilantro! Enjoy hot.
Expert Tips
- To avoid soggy leftovers, keep everything separate. Let guests make their own nacho plates by keeping the chips, fajita mixture, and toppings in bowls on the side.
- For toasted chips, place tortilla chips in the oven at 375 degrees for a few minutes or until the chips are golden brown.
- Cut the chicken into bite sized pieces so it's easier to enjoy this recipe.
If you love this recipe, you'll love my Steak Fajita Nachos!
Serving Suggestions
This dish goes well with Mexican rice, Cilantro Rice, or refried beans. (I love Siete Foods Refried Beans!)
It would also be delicious with a side of my Mexican Street Corn recipe.
For dessert, try my Lemon Sorbet or Pineapple Sorbet!
How to store leftovers
Leftovers should be stored in an airtight container in the refrigerator for 2-3 days.
The chips will get soggy under the juicy steak and vegetables, but if you use an air fryer to reheat them it works great! You could also try broiling them on low in the oven for a few minutes.
More chicken recipes!
After you make these Chicken Fajita Nachos, make sure to leave a comment & rate the recipe!
Recipe Card
Chicken Fajita Nachos Recipe
Equipment
- 1 Large Baking Tray
- 1 Large Frying Pan or Cast Iron Skillet
Ingredients
Steak
- 1 Pound Chicken Breast You could also use boneless chicken thighs.
- 1 Tablespoon Olive Oil
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- ½ Teaspoon Paprika
- ½ Teaspoon Cumin
- ¼ Teaspoon Cayenne Pepper
Peppers and Onions
- 2 Bell Peppers, Thinly Sliced
- 1 Red Onion, Thinly Sliced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
Other Ingredients
- 5.5 Ounces Siete Chips Or any tortilla chips!
- ½ Cup Guacamole
- ⅓ Cup Salsa
- 2 Tablespoons Chopped Cilantro
Instructions
Chicken
- Start by adding the chicken breast into a large bowl with olive oil and spices. Stir together until the chicken is evenly coated. Place in the refrigerator to marinate while you prepare the vegetables.
- To cook the chicken, place it on a preheated cast iron skillet or any large skillet. Cook on medium-high heat for about 2 minutes on each side. Remove from the pan and let sit.
Vegetables
- In the same pan add thinly sliced red onion and peppers with olive oil and salt. Cook covered on medium heat stirring occasionally until the peppers are soft.
Nachos
- Then, cut the cooked chicken into small bite sized pieces.
- To assemble the nachos, start by adding a layer of tortilla chips onto a large tray or baking sheet.
- Then add the chopped chicken and cooked vegetables on top of the chips.
- Finish off with a few dollops of guacamole, salsa, and a sprinkle of freshly chopped cilantro! Enjoy hot.
Notes
Expert Tips
- To avoid soggy leftovers, keep everything separate. Let guests make their own nacho plates by keeping the chips, fajita mixture, and toppings in bowls on the side.
- For toasted chips, place tortilla chips in the oven at 375 degrees for a few minutes or until the chips are golden brown.
- Cut the chicken into bite sized pieces so it's easier to enjoy this recipe.
How To Store Leftovers
Leftovers should be stored in an airtight container in the refrigerator for 2-3 days. The chips will get soggy under the juicy chicken and vegetables, but if you use an air fryer to reheat them it works great! You could also try broiling them on low in the oven for a few minutes. ** See full post for more information and step by step photos.Nutrition
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