Chicken Fajita Nachos Supreme Recipes

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LOADED CHICKEN FAJITA NACHOS RECIPE BY TASTY



Loaded Chicken Fajita Nachos Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, chili powder, garlic powder, cumin, vegetable oil, onion, garlic, bell peppers, lime, tortilla chips, pepper jack cheese, shredded sharp cheddar cheese, sour cream, salsa, guacamole

Provided by Robert Broadfoot

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 17

3 boneless, skinless chicken breasts, cubed
2 teaspoons salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
3 tablespoons vegetable oil
1 onion, halved and sliced
4 cloves garlic, sliced
3 bell peppers, seeds removed, sliced lengthwise
1 lime, juiced
13 oz tortilla chips, 1 bag
2 cups pepper jack cheese, shredded
1 cup shredded sharp cheddar cheese
sour cream, to taste
salsa, to taste
guacamole, to taste

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!

Nutrition Facts : Calories 1213 calories, Carbohydrate 82 grams, Fat 68 grams, Fiber 8 grams, Protein 70 grams, Sugar 10 grams

FAJITA NACHOS



Fajita Nachos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time P1DT30m

Yield 12 servings

Number Of Ingredients 16

1/3 cup olive oil
4 cloves garlic
2 limes, juiced
2 canned chipotle peppers in adobo with a little adobo sauce
Handful fresh cilantro
1 whole flank steak
Olive oil, as needed
2 yellow onions, sliced
2 red/yellow bell peppers, sliced
1 tablespoon taco seasoning
One 18-ounce bag sturdy tortilla chips
8 ounces grated Monterey Jack and Cheddar mix
Handful fresh cilantro leaves
Salsa
Sour cream
Pico de gallo

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.

RESTAURANT STYLE CHICKEN NACHOS



Restaurant Style Chicken Nachos image

This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!

Provided by LAURA B.

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 9

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
½ (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
½ large tomato, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
  • Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g

CHICKEN FAJITA NACHOS



Chicken Fajita Nachos image

Make and share this Chicken Fajita Nachos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons lime juice
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (7 ounce) boneless skinless chicken breasts, lightly pounded to an even thickness
1 medium onion, chopped
1 small red bell pepper, chopped into 1/2-inch dice
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, chopped
6 ounces tortilla chips
1 1/2 cups shredded sharp cheddar cheese

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.

Nutrition Facts : Calories 285.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 51, Sodium 400.3, Carbohydrate 16.9, Fiber 1.6, Sugar 1.4, Protein 18.7

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