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Imagine everything you love about fajitas piled on top of cheesy nachos – pure yum! These fajita nachos are perfect for a fun casual dinner, game day gatherings, movie night snacking or any time you’re craving some epic sheet pan nachos.
What Are Fajita Nachos?
Picture sizzling fajita veggies, seasoned pan-seared chicken (or steak), gooey melted cheese and all your favorite fajita toppings piled on top of crispy tortilla chips – that’s what fajita nachos are all about.
Essentially everything you love about fajitas in nacho form. They may take a little longer to make than your average nachos but so incredibly worth it!
4 Reasons To Love This Recipe
- Guaranteed crowd pleaser: Perfect for game day, movie night, casual get togethers or summer evening snacking on the deck!
- Fun dinner idea: Who doesn’t love nachos for dinner?! And these ones are actually a full meal with protein and veggies.
- Great way to use leftovers: Have leftovers from fajita night? Use the leftover meat and fajita veggies to make these nachos! Or make extra on purpose so that you can quickly make these nachos another day.
- Delicious sheet pan nachos recipe: I love making nachos on a sheet pan since all the nachos get a nice even layer of toppings! If you love sheet pan nachos too, then make sure to also try these Loaded Veggie Nachos and Easy Steak Nachos.
Ingredient Notes
You will need the following ingredients to make these fajita nachos:
- Chicken (or steak): I’m using chicken here to make chicken fajita nachos. You can also use steak. I like to use 1- 1 ½ pounds but you can also use less if you prefer just a bit of meat on the nachos.
- Fajita Seasoning: I like to use this homemade fajita seasoning (so good!). It makes the perfect amount for this recipe although I tend to make a bigger batch to keep on hand in my spice drawer. You can also use store bought fajita seasoning instead.
- Fajita Veggies: A mixture of sliced bell pepper and onion are used to make the fajita veggies. I like to use a variety of different colored peppers and tend to use a white onion in this but red or yellow works too!
- Avocado Oil: For searing the chicken or steak and sautéing the fajita veggies. I like to use avocado oil since it is a healthy oil with a neutral taste and high smoke point.
- Dried Oregano: Gets added to the veggies for extra flavor.
- Lime: Freshly squeezed lime juice adds a bright, fresh pop of flavor to the sliced up chicken or steak.
- Tortilla Chips: Use thicker, sturdy tortilla chips. The thin ones don’t work as well for nachos since they get soggy easily and aren’t strong enough to hold the toppings!
- Shredded Cheese: Use your favorite cheese for nachos – I like to use a mix of Monterey Jack, cheddar and mozzarella. I also prefer to grate my own cheeses since they melt better than the pre-shredded stuff which has a coating on it so it doesn’t clump together in the bag. It is also more cost effective to buy the blocks and grate your own cheese.
- Serve with: Salsa or pico de gallo, guacamole, sour cream and lime wedges.
Detailed ingredient list and directions located in the recipe card below.
Special Equipment
- Cast Iron Skillet: A hot cast iron skillet is ideal for searing the chicken breasts and cooking fajita veggies so that they are tender crisp and slightly charred in spots.
- Instant Read Meat Thermometer: An instant read thermometer is the best way to achieve perfectly cooked chicken breasts or steak. Takes the guess work out! My favorite is the Thermapen (it’s one of my essential kitchen tools).
How To Make Fajita Nachos
Let’s get started – time to make some super delicious fajita nachos!
Step 1: Season the chicken (or steak)
Sprinkle the fajita seasoning on both sides of the chicken breasts or steak (except for 1 teaspoon that is set aside for the veggies). Use your hands to rub it all over and press it in.
Step 2: Cook the chicken (or steak)
Heat 2 tablespoons of oil in a large cast iron skillet over medium-high heat. Sear the chicken breasts on both sides until cooked through (internal temperature of 165F). This will take about 5-7 minutes per side, depending on thickness. If cooking steak, cook until it reaches your preferred level of doneness. Remove from the pan and set aside to rest.
My Pro Tip
Use a thermometer
The best way to achieve perfectly cooked chicken breasts or steak is to use an instant read cooking thermometer. No more overcooked dry meat or guessing! The Thermapen is my favorite and gets used often in my kitchen.
Step 3: Sauté fajita veggies
In the same skillet, heat the remaining tablespoon of oil over high heat until shimmering. Add the sliced bell peppers and onion and sauté while stirring frequently until veggies are tender crisp and slightly charred in spots. This will take about 5 minutes (or longer if you prefer softer veggies). When the veggies are almost done cooking, stir through the teaspoon of fajita seasoning that was set aside, dried oregano and salt and pepper to taste (if needed).
Step 4: Prep cheesy nachos
While the meat and veggies are cooking, prep the chips. Spread half the chips out in an even layer on a large baking sheet (optional: line it with parchment paper first for easy cleanup). Sprinkle half of the cheese over the chips. Top with another layer of the remaining chips and cheese.
Bake for 10 minutes in a 400F (200C) oven or until the cheese is melted and bubbly.
Step 5: Cut up chicken (or steak)
Slice, dice or chop up the cooked chicken breasts or steak. Squeeze some fresh lime juice over the top.
Step 6: Finish assembling nachos
Top the nachos with fajita veggies and the cut up chicken (or steak). Simply scatter over the nachos when they come out of the oven after melting the cheese. This way the chicken or steak doesn’t get dried out and the veggies don’t get overcooked (like they would if you put them in the oven).
Time to dig in! Serve immediately with salsa or pico de gallo, guacamole, sour cream and lime wedges on the side. I prefer to serve these on the side instead of dolloping all over the top since it prevents the nachos from getting soggy and also lets everyone add what they like.
Possible Variations
Nachos are easy to customize! So go ahead and get creative with your favorite ingredients. Here are a few ideas:
- Replace chicken breasts: Use steak for steak fajita nachos or ground meat like ground beef, chicken or turkey instead.
- Make it vegetarian: Swap out the meat for tofu, portobello or king oyster mushrooms or use this halloumi fajita filling.
- Use different cheeses: Use your favorite cheese or blend of cheeses that melt well.
- Make it spicy: Add more cayenne pepper to the fajita seasoning, use a spicy cheese or serve with hot sauce, jalapenos or a spicy salsa.
- Use the grill: You can also cook the chicken or steak and fajita veggies on the grill instead of on the stovetop.
prep Tip
Meal Prep Tip
Speed things up with a few minutes of advance prep work! Slice up the veggies and shred the cheese ahead of time (simply store in the fridge). If using homemade fajita seasoning, mix together in advance. With this simple prep done, the nachos will be much quicker to make!
FAQ
Sure! It will obviously taste a bit different but would work. I would just shred the chicken, mix with some fajita seasoning and pan fry for a few minutes to lock in the flavors and heat up. Then just squeeze over some fresh lime juice before adding to the nachos.
Definitely! The flavor won’t quite be the same as cooking a fresh steak with the fajita seasoning but the nachos will still be delicious. If you need some more ideas for steak leftovers, check out these easy leftover steak recipes.
First off, choose a sturdy thicker chip (nothing too thin). Add a layer of cheese on the chips before any other toppings to act as a barrier. Dig into the nachos immediately once ready and make sure to serve any “wet” toppings like salsa on the side.
I’ve served these nachos as a complete meal for dinner before. I figure they have protein and veggies on them so why not! However, if you are entertaining or looking to stretch out the meal further, any of these fajita sides would pair perfectly.
Nachos are best enjoyed immediately or they become soggy. But if there are leftovers, you can store them in the fridge for up to 3 days. To reheat, place the nachos onto a baking sheet and bake for about 10 minutes at 350F (180C). The chips will crisp back up a bit but won’t taste as good as freshly made.
This will depend on appetites and if you are serving anything else with them. I would say that these nachos can generally feed 4-6 people as a main and around 8-10 people as an appetizer.
More Tex-Mex Recipes To Try
Did you make these Fajita Nachos? I would love to hear about it! Leave me a comment below.
Fajita Nachos
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 to 6 servings (or 8 to 10 as an appetizer)
- Category: Appetizer, Main Dish
- Method: Skillet, Bake
- Cuisine: Tex-Mex, Mexican
Description
Imagine everything you love about fajitas piled on top of cheesy nachos – pure yum! These fajita nachos are perfect for a fun casual dinner, game day gatherings, movie night snacking or any time you’re craving some epic sheet pan nachos.
Ingredients
For the fajita topping mixture:
- 3–4 boneless, skinless chicken breasts (or substitute for steak), about 1-1½ pounds
- 2 tablespoons fajita seasoning
- 3 tablespoons avocado oil, divided
- 3 bell peppers, cut into strips (I like to use a variety of colors)
- 1 onion (any color), halved and thinly sliced
- 1 teaspoon dried oregano
- 1 lime
For the nachos:
- 1 (13-ounce/368 gram) bag tortilla chips (thicker sturdy chips work best)
- 3 – 4 cups shredded cheese, or the amount that brings you joy (I like to use a mix of Monterey Jack, cheddar and mozzarella)
- Serve with: salsa or pico de gallo, guacamole, sour cream and lime wedges on the side
Instructions
- Season the chicken (or steak): Set aside 1 teaspoon of the fajita seasoning. Sprinkle the rest on both sides of the chicken breasts or steak, using your hands to rub it all over and press it in.
- Cook the chicken (or steak): Heat 2 tablespoons of oil in a large cast iron skillet over medium-high heat. Sear the chicken breasts on both sides until cooked through, reaching an internal temperature of 165F (about 5-7 minutes per side, depending on thickness). If cooking steak, cook until it reaches your preferred level of doneness. Remove from the pan and set aside to rest.
- Sauté fajita veggies: In the same skillet, heat the remaining tablespoon of oil over high heat until shimmering. Add the sliced bell peppers and onion and sauté while stirring frequently until veggies are tender crisp and slightly charred in spots. This will take about 5 minutes (or longer if you prefer softer veggies). When the veggies are almost done cooking, stir through the teaspoon of fajita seasoning that was set aside, dried oregano and salt and pepper to taste (if needed).
- Prep nachos: While the meat and veggies are cooking, prep the chips. Preheat oven to 400F / 200C. Spread half the chips out in an even layer on a large baking sheet (optional: line it with parchment paper first for easy cleanup). Sprinkle half of the cheese over the chips. Top with another layer of the remaining chips and sprinkle the remaining cheese over the top.
- Bake: Bake for 10 minutes or until the cheese is melted and bubbly and chips are crispy.
- Cut up chicken (or steak): Cut up the cooked chicken or steak and squeeze fresh lime juice over the top. You can slice, dice or chop into small pieces.
- Finish assembling nachos: Once the sheet pan of chips with melted cheese are removed from the oven, top with fajita veggies and the cut up chicken (or steak). Serve immediately with salsa or pico de gallo, guacamole, sour cream and lime wedges on the side.
Notes
- Fajita Seasoning: Use homemade or store bought. I like to use this homemade fajita seasoning. The recipe makes the perfect amount for these nachos but I tend to mix together a big batch to store in a jar so that I have it on hand.
- Use a thermometer! Using an instant read meat thermometer is the best way to achieve perfectly cooked chicken breasts or steak. It takes the guess work out! The Thermapen is my favorite and one of my must-have kitchen tools.
So easy and a winning dinner for a houseful of hungry kids and an exhausted mom!
I hear ya there!
We do Taco Tuesday, but after trying this recipe I think we have to start Fajita Friday. So many yummy flavors in an easy to make meal! A great way for kids to get in protein and veggies!
My kids never seem to mind the veggies in this form!
This was such a unique and unexpected recipe that does not disappoint! Turned out easy, savory and delicious; definitely, a new favorite recipe!
This might be my new favorite way to make nachos! It was so much more filling and satisfying than regular nachos but kept all of the deliciousness of the classic version! I loved it!
These are definitely a full meal! Glad you enjoyed them!
Love this fajita nachos recipe, they are delicious and healthy. I will make them soon for dinner or movie night. Thanks for sharing 🙂
Such a versatile recipe that can be incorporated in any cuisine. Your Nachos pics look so stunning and tempting. I want to make this for my grand kids tomorrow. Thanks for sharing.
I love fajitas and nachos, so this must be a hit! Funny, this week, I was also playing with nachos, but I went Greek style on them. Your version also sounds divine!
I made this fajita nachos recipe with steak. It was delicious and, needless to say, it was a hit with the guys.
I’m so happy to hear that!
YUM we usually make these with leftover steak but we don’t always have leftovers. It’s just as delicious with the seasoned pan fried chicken!
I’m happy you enjoyed it!