Best Chilis Chicken Fajita Nachos Copycat Recipe Foodcom Recipes

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CHICKEN FAJITA NACHOS



Chicken Fajita Nachos image

Make and share this Chicken Fajita Nachos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons lime juice
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (7 ounce) boneless skinless chicken breasts, lightly pounded to an even thickness
1 medium onion, chopped
1 small red bell pepper, chopped into 1/2-inch dice
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, chopped
6 ounces tortilla chips
1 1/2 cups shredded sharp cheddar cheese

Steps:

  • Add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine.
  • Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
  • Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
  • Take chicken breasts from marinade and place in the skillet.
  • Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
  • Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
  • Remove from the heat and cool; chop chicken into ¾-inch bite-sized pieces.
  • Heat the remaining oil in a medium saucepan over med heat.
  • Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
  • Cook, stirring often, about 6 minutes or until the onion is tender.
  • Position oven rack in the upper third of the oven; preheat to 450°.
  • Spread the tortilla chips on an ovenproof platter or pizza pan.
  • Top with chicken, then the vegetables, then sprinkle with the cheese.
  • Bake, about 5 minutes or until the cheese melts.

Nutrition Facts : Calories 285.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 51, Sodium 400.3, Carbohydrate 16.9, Fiber 1.6, Sugar 1.4, Protein 18.7

LOADED CHICKEN FAJITA NACHOS RECIPE BY TASTY



Loaded Chicken Fajita Nachos Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, chili powder, garlic powder, cumin, vegetable oil, onion, garlic, bell peppers, lime, tortilla chips, pepper jack cheese, shredded sharp cheddar cheese, sour cream, salsa, guacamole

Provided by Robert Broadfoot

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 17

3 boneless, skinless chicken breasts, cubed
2 teaspoons salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
3 tablespoons vegetable oil
1 onion, halved and sliced
4 cloves garlic, sliced
3 bell peppers, seeds removed, sliced lengthwise
1 lime, juiced
13 oz tortilla chips, 1 bag
2 cups pepper jack cheese, shredded
1 cup shredded sharp cheddar cheese
sour cream, to taste
salsa, to taste
guacamole, to taste

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Add the chicken breast to a bowl and season with salt, chili powder, garlic powder, and cumin.
  • In a large skillet, heat 2 tablespoons vegetable oil and cook chicken until slightly charred and no longer pink. Cook chicken in batches to avoid overcrowding the pan. Remove cooked chicken from the skillet, and transfer into a bowl.
  • Heat another tablespoon of oil, add the onions and cook for a couple minutes until onions are slightly translucent.
  • Add the garlic and peppers and cook slightly, then remove from heat. Transfer garlic and peppers to the chicken bowl, then top with lime juice.
  • Lay down half the tortilla chips on the skillet, followed by half the fajita mixture, and top with pepper Jack and cheddar cheese. Repeat with the remaining ingredients.
  • Bake until the cheese has melted, about 15 minutes.
  • Add your choice of topping (optional).
  • Nutrition Calories: 1799 Fat: 106 grams Carbs: 165 grams Fiber: 18 grams Sugars: 20 grams Protein: 59 grams
  • Enjoy!

Nutrition Facts : Calories 1213 calories, Carbohydrate 82 grams, Fat 68 grams, Fiber 8 grams, Protein 70 grams, Sugar 10 grams

CHICKEN FAJITA NACHOS SUPREME



Chicken Fajita Nachos Supreme image

Make and share this Chicken Fajita Nachos Supreme recipe from Food.com.

Provided by ChipotleChick

Categories     Chicken

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2 cups shredded cooked chicken
1 (1 1/4 ounce) package fajita seasoning mix
1/3 cup water
8 ounces tortilla chips
1 1/4 cups grated cheddar cheese
1 cup grated monterey jack cheese
1 (2 1/2 ounce) can sliced ripe olives, drained
1/4 cup green onion, sliced
1 large tomatoes, diced
guacamole (optional)
sour cream (OPT)
canned jalapeno slices (optional)
salsa (optional)

Steps:

  • Combine chicken, fajita seasoning, and water in a medium saucepan.
  • Bring to a boil, reduce heat and simmer about 7 minutes.
  • In a large, shallow ovenproof platter or pizza pan arrange the tortilla chips.
  • Top with the chicken and cheeses.
  • Broil in the oven until cheese is melted.
  • Top with tomatoes, olives, green onions, salsa, and jalapenos, if desired.
  • Serve optional sour cream and guacamole on the side.

Nutrition Facts : Calories 703, Fat 41.4, SaturatedFat 16.1, Cholesterol 127.8, Sodium 833.2, Carbohydrate 41.3, Fiber 4.3, Sugar 2.2, Protein 42.7

RESTAURANT-STYLE CHICKEN NACHOS



Restaurant-Style Chicken Nachos image

Refried beans or black beans may be added into the chicken mixture if desired, also, if you are concerned about soggy chips you might want to pre-bake them in the oven for 5-7 minutes insure crispiness, though I have no trouble with the blue tortillas. If you like spicy throw on some sliced jalapeño rings with the tomatoes or add some finely chopped jalapeño into the chicken mixture...you will *love* this! :)

Provided by Kittencalrecipezazz

Categories     Poultry

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 -2 tablespoon fresh minced garlic
10 green onions, chopped (keep the white and green separated)
3 tablespoons vegetable oil
3 cups cooked chicken breasts (shredded or chopped)
2 -3 tablespoons taco seasoning mix (I just use 1/2 package)
black pepper (to taste)
2 -3 cups prepared salsa (mild, medium or spicy)
0.5 (12 ounce) package blue corn tortilla chips
2 cups shredded Mexican blend cheese (or use cheddar cheese or a blend of cheddar and Monterey Jack)
2 plum tomatoes, chopped
1 cup sliced olive (use black or green)
sour cream (optional and to taste)

Steps:

  • Set oven to 350 degrees F.
  • In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes).
  • Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil.
  • Stir in the salsa; mix until combined; remove from heat and season with a little black pepper.
  • Arrange the tortillas on a large baking sheet in a large round.
  • Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking).
  • Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted.
  • Sprinkle with the green parts of onions and olives and dollop with sour cream if desired.
  • Delicious!

Nutrition Facts : Calories 845, Fat 52, SaturatedFat 17.8, Cholesterol 157.5, Sodium 2077.9, Carbohydrate 45.7, Fiber 6.8, Sugar 9.2, Protein 52.1

NACHOS DE CHILI'S GRILL COPYCAT



Nachos De Chili's Grill Copycat image

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings.

Provided by sctdvdltl

Categories     Cheese

Time 13m

Yield 24 nachos, 4-6 serving(s)

Number Of Ingredients 10

6 tostados (flat whole tortillia chips)
12 ounces refried beans (pinto or black bean puree)
6 ounces fajita meat (optional)
4 ounces hot dog chili (i use Wolf brand)
4 ounces melted Velveeta cheese
9 ounces shredded colby-monterey jack cheese
4 ounces sliced jalapenos (pickled or fresh also good chopped)
6 ounces sour cream
6 ounces guacamole (or sliced avocados)
6 ounces pico de gallo

Steps:

  • Pre-heat broiler rack on top.
  • Heat beans on stove top or microwave.
  • Heat chilli and cut up chunks of velveta on stovetop or microwave to create a dip.
  • Shred cheese.
  • Lay tostadas flat on baking sheet.
  • Spread beans on tostadas.
  • Spread chili cheese dip on tostadas.
  • Optional fajita meat (chicken or beef) placed on top of tostadas.
  • Spinkle Colby Jack on top of tostadas.
  • Place Jalepenos on top of tostada.
  • Place in oven untill cheese has thoroughly melted but not burned tostadas this does not take long with a broiler.
  • Take out of oven.
  • Top with sour cream.
  • Top with avocado slices.
  • Top with pico de gallo.
  • Using a large knife slice tostadas in quarters and place on serving dish.

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