Fajita Nachos with Chicken and Peppers is a bold, flavorful, and indulgent dish that combines the best of Tex-Mex cuisine in one plate. Tender strips of seasoned chicken, sautéed bell peppers and onions, and a generous layer of melted cheese top a bed of crispy tortilla chips, creating a perfect combination of textures and flavors. The dish is finished with fresh toppings like salsa, guacamole, and sour cream, making it a crowd-pleasing appetizer or main course.
This recipe takes the concept of traditional nachos and elevates it with the vibrant, smoky flavors of fajitas. It’s ideal for game nights, casual dinners, or parties where everyone loves to dig in and share. The smoky spices, juicy chicken, and melty cheese create a balance of flavors that is both satisfying and exciting.
I love this recipe because it combines the best elements of fajitas and nachos in a single, shareable dish. The smoky, well-seasoned chicken and peppers contrast perfectly with the crisp tortilla chips and gooey melted cheese. Every bite delivers a mix of flavors and textures, from the spiced chicken to the fresh toppings.
It’s also a highly customizable recipe, allowing for adjustments in spice level, toppings, and protein. Whether served as a casual snack or a hearty main, this dish always hits the right note.
Fajita Nachos with Chicken and Peppers is a must-try because it’s a fun and interactive meal that combines comfort and flavor in every bite. The layering of chips, chicken, peppers, and cheese creates a dish that is visually appealing and packed with taste. It’s perfect for entertaining or family meals and satisfies cravings for something cheesy, savory, and slightly spicy.
This dish shows how simple ingredients can be transformed into something extraordinary, making it a guaranteed crowd-pleaser.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: Approximately 520 kcal per serving
Course: Main Course / Appetizer
Cuisine: Tex-Mex
For the Chicken and Vegetables
2 tablespoons olive oil
1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
Salt and black pepper, to taste
For the Nachos
6 cups tortilla chips
1 ½ cups shredded cheddar cheese
1 ½ cups shredded Monterey Jack cheese
½ cup sliced black olives (optional)
½ cup jalapeños, sliced (optional)
For Topping
Sour cream
Guacamole
Salsa
Chopped fresh cilantro
Lime wedges
Step 1: Prepare Chicken and Vegetables
Heat olive oil in a large skillet over medium-high heat. Season chicken with chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Cook chicken for 5–7 minutes, stirring occasionally, until cooked through and golden. Remove chicken from skillet.
In the same skillet, add sliced bell peppers and onion. Sauté for 5–6 minutes until tender but still slightly crisp. Return chicken to the skillet and toss to combine with the vegetables. Remove from heat.
Step 2: Assemble Nachos
Preheat the oven to 375°F (190°C). Arrange tortilla chips evenly on a large baking sheet or oven-safe dish. Spread the chicken and pepper mixture evenly over the chips. Sprinkle shredded cheddar and Monterey Jack cheese over the top. Add optional black olives and jalapeños if desired.
Step 3: Bake the Nachos
Bake in the preheated oven for 8–10 minutes or until the cheese is melted and bubbly. Remove from the oven carefully.
Step 4: Add Toppings and Serve
Top the nachos with dollops of sour cream, guacamole, and salsa. Sprinkle with fresh cilantro and serve with lime wedges on the side.
Serve fajita nachos immediately while the cheese is hot and gooey. They make a perfect appetizer for sharing or a main dish for a casual dinner. Pair with a fresh salad, Mexican rice, or beans to round out the meal.
Use freshly cooked chicken for the best flavor, but leftover cooked chicken works well too. Warm the tortilla chips slightly before baking to prevent them from becoming soggy. Adjust the spice level by adding more chili powder or fresh jalapeños. Serve immediately to enjoy the cheese at its meltiest.
Beef or Shrimp Fajita Nachos: Substitute chicken with thinly sliced beef or shrimp for a different protein option.
Vegetarian Option: Use black beans, sautéed mushrooms, or extra vegetables instead of chicken.
Spicy Version: Add hot sauce or diced fresh chilies to increase heat.
Cheese Variations: Use pepper Jack or a blend of Mexican cheeses for a different flavor profile.
Loaded Nachos: Add corn kernels, diced tomatoes, or pickled jalapeños for extra layers of flavor.
These nachos are best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but tortilla chips may lose their crispiness. Reheat gently in the oven for 5–7 minutes to melt cheese again. Freezing is not recommended for assembled nachos as chips will become soggy.
Large skillet
Baking sheet or oven-safe dish
Mixing spoon
Knife and cutting board
Measuring spoons
Fajita Nachos with Chicken and Peppers are a perfect combination of smoky, spicy chicken, tender peppers, gooey cheese, and crunchy tortilla chips. This dish is ideal for casual dinners, game nights, or parties where everyone can dig in and enjoy. With customizable toppings and variations, it offers endless possibilities for flavor and presentation, making it a must-try for anyone who loves Tex-Mex cuisine and indulgent, shareable meals.
Fajita Nachos with Chicken and Peppers is a bold, flavorful, and indulgent dish that combines the best of Tex-Mex cuisine in one plate. Tender strips of seasoned chicken, sautéed bell peppers and onions, and a generous layer of melted cheese top a bed of crispy tortilla chips, creating a perfect combination of textures and flavors.
