I guess I’m on a nacho kick…
These chicken fajita nachos are: easy to make, totally delicious – like to the level of out of this world, and downright satisfying.
You start by seasoning the chicken breasts with homemade fajita seasoning (or you can buy a packet), then add olive oil to the peppers and onions. After that, you are going to grill the chicken, onion, and peppers to perfection on the grill. Grilling the chicken, peppers, and onions really adds an entirely new dimension to fajita nachos chicken. Do it…!
After everything is grilled to perfection it’s going to be sliced and layered onto tortilla chips and cheese. Mmmmm. Makes me hungry just talking about it.
We love toppings in our house, so we sliced some jalapeños and fresh cilantro for toppings. We also added freshly sliced limes (we squeezed lime juice on the nachos) and sour cream, and these babies were devoured.
Table of Contents
ToggleIngredients Used to Make Grilled Chicken Fajita Nachos
- Chicken breasts
- Bell peppers
- Large red onion
- Olive Oil
- Homemade fajita seasoning (or you can use a store-bought packet)
- White sharp cheddar cheese, grated
- 1 bag tortilla chips
Optional Toppings:
- Fresh cilantro, chopped
- 1 jalapeno, deseeded and sliced
- Sour cream
- Lime wedges
How Do I Prevent My Nachos From Going Soggy?
Keeping your nachos from going soggy can be a challenge, but with a few tips and tricks, you can enjoy crunchy, delicious nachos every time! Here’s how to prevent sogginess:
- Choose Thick Chips: Use sturdy tortilla chips that can hold up better against toppings.
- Layer Wisely: Start with a base of chips, then melt cheese on top before adding other toppings to create a moisture barrier.
- Use Dry Toppings: Avoid wet ingredients like salsa or drain any canned ingredients to reduce moisture.
- Bake Immediately: Assemble and bake nachos right away to prevent sitting and soaking up moisture.
- Broil for Crispiness: After baking, broil for a couple of minutes to crisp up the cheese and chips.
- Serve Fresh: Serve nachos immediately after baking for the best texture.
Following these tips will help you enjoy crispy nachos every time!
How To Make Grilled Chicken Fajita Nachos
- Prep: Make homemade fajita seasoning (or use a store-bought packet). Season chicken with fajita seasoning and oil in a large gallon-size zip-lock bag. Shake to combine. Set aside. Halve the onion and half the peppers. Add oil to another gallon-size bag and add halved peppers and onion. Shake to cover veggies in oil.
- Grill: Grill the chicken and veggies for 6-8 minutes, until done. Remove veggies and chicken and slice the chicken, onion, and peppers into 1/4 inch strips, then bite-sized pieces.
- Assemble & Bake: Assemble 1/2 bag of tortilla chips on a prepared baking sheet. Cover with half of grated cheese, and half of the chicken, onions, and peppers. Repeat with a second layer. Bake at 400 degrees until cheese is melted, about 5-6 minutes. Remove from oven and top with all the optional toppings your heart desires!
Quick Cooking Recipe
- Prep: 10 mins
- Cook: 15 mins
- Total: 25 mins
- Author: Jen Sharpin | So Damn Delish
- Yield: 8-10 servings
These grilled chicken fajita nachos are beyond delish! Chicken, peppers, and onions all grilled to perfection then topped on top of tortilla chips with cheese and optional toppings have these nachos out of this world!
Ingredients:
- 1 lb chicken breasts
- 3 bell peppers, any color, seeds and stems removed, halved
- 1 large red onion, unpeeled, halved
- 2 Tablespoons olive oil divided
- Homemade fajita seasoning
- 8 oz white sharp cheddar cheese, grated
- 1 bag tortilla chips
Optional Toppings:
- Fresh cilantro, chopped
- 1 jalapeno, deseeded and sliced
- Sour cream
- Lime wedges
Instructions:
- Make homemade fajita seasoning in a small bowl. Set aside. (Skip this step if using a store-bought fajita seasoning packet).
Prep & Grill Chicken Fajitas:
- Oil grates and preheat grill to med-high heat.
- Add fajita seasoning and 1 Tablespoon olive oil to a gallon-sized ziplock bag. Seal. Shake to combine. Add chicken breast to the bag. Seal. Toss until all breasts are evenly coated in seasoning.
- Add halved peppers and onion to a separate gallon-sized bag. Add 1 Tablespoon olive oil. Seal. Toss to coat peppers and onion in olive oil.
- Place chicken, peppers, and onion onto grill. Grill for 4-5 minutes. Flip. Grill for 2-4 more minutes, or until chicken is cooked through and veggies are slightly charred.
- Remove the skin from the red onion and slice the ends off. Slice the chicken, peppers, and onion into 1/4-inch strips, then bite-sized pieces.
Make The Nachos:
- Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or foil.
- Place 1/2 of tortilla chips on the prepared baking sheet. Top with 1/2 grated cheese. Then top with half of the grilled chicken strips, onions, and peppers, evenly distributing them. Repeat a second layer with the remaining ingredients- chips, cheese, chicken, onions, and peppers.
- Bake in oven until cheese is melted through, about 5-6 minutes. Serve immediately with toppings of your choice!
Notes:
- You can make homemade fajita seasoning or just buy a store packet!
Nutrition Facts (per serving)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Total Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
LEFTOVER?
To keep leftover nachos from going soggy, follow these tips:
- Store Separately: Keep chips and toppings in separate containers to prevent moisture absorption.
- Reheat in the Oven: When reheating, place nachos on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness.
- Use a Toaster Oven: If you have a toaster oven, it’s great for reheating small batches without making them soggy.
- Avoid the Microwave: Microwaving can make nachos chewy; stick to oven reheating instead.
- Add Fresh Toppings: Consider adding fresh toppings like sour cream, salsa, or guacamole after reheating to enhance flavor and freshness.
By following these steps, you can enjoy your leftover nachos without the sogginess!
Craving more easy and delicious recipes? Head over to So Damn Delish to explore a wide range of flavorful dishes that are perfect for every occasion. You’re sure to find something you’ll love!
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Grilled Chicken Fajita Nachos
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These grilled chicken fajita nachos at So Damn Delish are beyond delish! Chicken, peppers, and onions all grilled to perfection make it out of this world!
- Total Time: 25 minutes
- Yield: 8-10 servings 1x
Ingredients
- 1 lb chicken breasts
- 3 bell peppers, any color, seeds and stems removed, halved
- 1 large red onion, unpeeled, halved
- 2 Tablespoons olive oil divided
- Homemade fajita seasoning
- 8 oz white sharp cheddar cheese, grated
- 1 bag tortilla chips
Optional Toppings:
- Fresh cilantro, chopped
- 1 jalapeno, deseeded and sliced
- Sour cream
- Lime wedges
Instructions
- Make homemade fajita seasoning in a small bowl. Set aside. (Skip this step if using a store-bought fajita seasoning packet).
Prep & Grill Chicken Fajitas:
- Oil grates and preheat grill to med-high heat.
- Add fajita seasoning and 1 Tablespoon olive oil to a gallon-sized ziplock bag. Seal. Shake to combine. Add chicken breast to the bag. Seal. Toss until all breasts are evenly coated in seasoning.
- Add halved peppers and onion to a separate gallon-sized bag. Add 1 Tablespoon olive oil. Seal. Toss to coat peppers and onion in olive oil.
- Place chicken, peppers, and onion onto grill. Grill for 4-5 minutes. Flip. Grill for 2-4 more minutes, or until chicken is cooked through and veggies are slightly charred.
- Remove the skin from the red onion and slice the ends off. Slice the chicken, peppers, and onion into 1/4-inch strips, then bite-sized pieces.
Make The Nachos:
- Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or foil.
- Place 1/2 of tortilla chips on the prepared baking sheet. Top with 1/2 grated cheese. Then top with half of the grilled chicken strips, onions, and peppers, evenly distributing them. Repeat a second layer with the remaining ingredients- chips, cheese, chicken, onions, and peppers.
Bake in oven until cheese is melted through, about 5-6 minutes. Serve immediately with toppings of your choice!
Notes
- You can make homemade fajita seasoning or just buy a store packet!
- Author: SoDamnDelish
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes / Entrees
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg