Chicken Fajita Nachos

When it comes to Valentine’s Day, my hubby and I don’t go crazy planning a romantic night out or elaborate gifts. Not to be cheesy, but we kind of feel like every day should be Valentine’s Day. It is kind of one of those over-rated Hallmark holidays for us.

That being said, it is fun to acknowledge it with some kind of date night in. Tex-Mex is one of our go-to styles of food, so, this year we are having Chicken Fajita Nachos, Churros with Chocolate Sauce and Mango Passion Fruit Palomas made with a yummy Powell and Mahoney Craft Cocktail Mixer. 

Let’s talk about these Chicken Fajita Nachos. They are so easy to make because I bake everything on one big sheet pan. There’s no standing over the stove or grill. Once I tried this recipe for baked Chicken Fajitas, I have never gone back to my old technique of cooking everything in batches in a skillet. 

I cut up peppers, onions and chicken. Then, I toss them in lime juice, cumin, chili powder, green chilis, olive oil, and salt. At this point, I either cook them right away or pop them in the fridge for later. A little marination is a good thing. 

After I cook the fajita mixture, the rest goes like this: layer chips and cheese in a baking dish, add the fajita goodness, top with more cheese and then toss on your favorite nacho toppings. Next, place the baking dish in the oven until the cheese is melted.

The result is crunchy, spicy, cheesy goodness!

Nutrition

Calories

1045 cal

Fat

70 g

Carbs

5 g

Protein

95 g

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Chicken Fajita Nachos

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Ingredients

• 1 lb of chicken breasts, cut into strips
• 1 medium red bell pepper, cut into strips
• 1 medium, yellow bell pepper, cut into strips
• 1 medium onion, cut into strips
• juice of one lime
• 1 tsp cumin
• 1 tsp chili powder
• 1 4 oz can of chopped green chilis
• 2 TBSP olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• Tortilla Chips
• Monterrey Jack or Cheddar Cheese, shredded
• sliced jalapeños
• chopped tomatoes
• fresh cilantro

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil.
2. In a small bowl combine lime juice, chili power, cumin, green chilis, olive oil, salt and pepper.
3. In a large bowl or large zip top bag, combine the chicken and veggies. Add lime mixture and stir well to coat.
4. Place coated chicken and veggies on the baking sheet. Bake for 25-30 minutes or until chicken is fully cooked.
5. While fajita mixture is cooking, grab a baking dish. Layer tortillas and cheese.
6. Top with fajita mix and then top with more cheese.
7. Place in oven to melt cheese, about 5 minutes.
8. Top with jalapeños, tomatoes and any of your favorite nacho toppings.
9. Garnish with cilantro. Serve immediately.

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Kimbrough Daniels