Best Fajita Nachos Recipes

LOADED CHICKEN FAJITA NACHOS RECIPE BY TASTY

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!

CHILI'S CHICKEN FAJITA NACHOS (COPYCAT)

Steps:

• Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
• When done, drain mixture and set aside.
• Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
• Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
• Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos.
• Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
• When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
• Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
• Grab a cold one and Enjoy!

FAJITA NACHOS

Steps:

• For the flank steak: Combine the olive oil, garlic, lime juice, chipotle peppers with sauce and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Put the flank steak in a large resealable plastic bag or baking dish. Pour in the marinade and make sure it adequately coats the meat. Seal the bag or cover tightly and refrigerate for 24 hours at least.
• For the nachos: When ready to make the nachos, preheat the oven to 350 degrees F. Heat an indoor grill pan to high. Remove the meat from the marinade (discard the marinade).
• Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn it 45 degrees halfway through on both sides to get nifty grill marks.) Set aside to rest.
• In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add the onions and peppers, sprinkle over the taco seasoning and cook until the vegetables are somewhat soft and starting to get black bits, 3 to 5 minutes. Set aside.
• Slice half of the flank steak into strips against the grain, then chop the slices into smaller bites (see Cook's Note). Put the sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
• Arrange the tortilla chips on a large ovenproof platter (or baking sheet). Sprinkle plenty of cheese all over the top. Put the platter in the oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips). Generously sprinkle the peppers, onions and chopped steak all over the top. Garnish with cilantro leaves.
• Serve immediately with salsa, sour cream and pico de gallo.

FAJITA NACHOS

Steps:

• If you have a grill, grill flank steak seasoned with fajita seasoning until done.
• If not, you can also cook indoors in a well-greased skillet.
• Arrange tortilla chips on a baking sheet with aluminum foil covering it.
• A pizza pan works particularly well for this.
• Top the chips with the cooked Flank Steak, topped with cheese and any other toppings you desire, such as peppers or onions.
• I also like to add a bit of fajita seasoning to the cheese to give it a little zest.
• Place in 350 Degree oven for 20-30 minutes, depending on how long it takes to melt the cheese.
• Garnish with sour cream, guacamole, lettuce, tomatoes, or any other desired garnish.

STEAK FAJITA NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350F° (175°C).
• Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated.
• Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes.
• Slice the steak into bite-size pieces.
• In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients.
• Bake for 15 minutes, until cheese is melted.
• Enjoy!

CHICKEN FAJITA NACHOS

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.

FAJITA NACHOS GRANDE

Steps:

• 1. Prepare you flank the night before by either doing a marinade or a dry rub which I did. A little oil and fajita seasoning, cumin and coriander. Rub a little oil on the flank and then coat with the seasoning on both sides and put in a ziplock baggie or a sealed container and refrigerate overnight. ----This will cook up quickly on the grill 3 - 4 minutes or so.
• 2. Slice up your peppers and onions.
• 3. Saute in oil and then add ground ancho chili pepper and a little salt to your taste.
• 4. Put this in a dish that can go into the oven. Layer the tortilla chips first, then beans, sliced and drained jalapenos and 1/2 the cheeses.
• 5. Next add your sauteed peppers and onions, fajitas on top and then green chilies and the rest of the cheese.
• 6. Next place your nachos in oven to melt cheese.
• 7. Now the rest of your toppings, add your salsa, drizzle your sour cream or put several dollups on top. Add sliced green onions, black olives, cilantro and lime slices can be squeezed on top. Oh yeah, and put out a bottle of hot sauce for those who need more heat...like my husband does. LOL Now, your ready to eat. (I have to use whole olives cause my husband hates them. Easier to pick them off. LOL)

CHILI'S CHICKEN FAJITA NACHOS (COPYCAT) RECIPE - FOOD.COM

Steps:

• Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
• When done, drain mixture and set aside.
• Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
• Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
• Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos.
• Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
• When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
• Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
• Grab a cold one and Enjoy!

CHILI'S CHICKEN FAJITA NACHOS (COPYCAT)

Steps:

• Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
• When done, drain mixture and set aside.
• Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
• Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
• Next, Layer Shredded Cheeses on top of the chicken, and top with Jalapenos.
• Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
• When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
• Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
• Grab a cold one and Enjoy!

CHICKEN FAJITA NACHOS SUPREME

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.

CHICKEN AND SHRIMP FAJITA NACHOS

Steps:

• Season chicken, shrimp, and sliced vegetables with fajita seasoning. Saute' chicken a couple minutes on med hi or until done and remove to platter. Saute' vegetables 3 to 4 minutes or to desired doneness, remove to platter. Heat chips in oven. Saute' shrimp 1 to 1/2 minutes, remove to platter. Remove chips from oven. Layer chicken, vegetables, shrimp then cheese on top of chips. Add a few drops of Sriracha sauce if desired. Serve immediately.