Loaded Chicken Fajita Nachos
Juni 16, 2019
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Below is the stove-top chicken fajita recipe. But we also have an awesome oven baked sheet pan chicken fajita recipe here. You have two options to make these awesome nachos!
Ingredients
For the Chicken Fajitas:
1 pound boneless skinless Chicken Breast or chicken thighs , sliced into thin strips
1/4 cup Vegetable Oil or grape seed oil (for marinade)
3 cloves Garlic , minced
1/2 teaspoon Kosher Salt or sea salt , or to taste
2 teaspoons Worcestershire sauce
1 teaspoon Chili Powder
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/2 teaspoon Sugar
1 Tablespoon Lime Juice or Lemon Juice
1 Tablespoon Vegetable Oil or Grape Seed Oil (for cooking)
1 medium Onion , sliced
1 large Bell Pepper , sliced thin
1 medium Jalapeno Pepper , seeded and minced (optional)
For the loaded nachos:
Bag of tortilla chips (or enough to spread over a baking sheet)
shredded cheese
sour cream
sliced jalapeños and/or minced cilantro
guacamole - recipe here
salsa - Here's a recipe for fresh salsa
US Customary - Metric
Directions
Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, sugar and lime/lemon juice.
Add chicken to the marinade, then cover and chill for about 20 minutes.
Cook the chicken: Heat a large skillet on high heat and add 1 Tablespoon of oil. Then add onions cook onions until almost soft. Then add bell peppers. Sear the peppers and onion until slightly charred. Add the minced jalapenos (optional).
Remove pepper and onion mixture to bowl. Put aside.
In same pan, add the marinated chicken. DO NOT add the excess marinade juices because it will make the chicken less charred and crispy. But if you want a more wet fajita mixture, you can add the excess marinade at the end.
Cook chicken until done, then add pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until onions are hot and the mixture is combined well.
FULL RECIPES