Chilis Chicken Fajita Nachos Copycat Recipes

CHILI'S CHICKEN FAJITA NACHOS (COPYCAT)

Chili's Chicken Fajita Nachos (Copycat) image

Corn Tortilla Chip's topped with moist and tender strip's of Chicken,Onions,& Peppers,(sauteed with Fajitas seasoning mix) Topped with melted Monterey Jack, Cheddar Cheese,& Jalepenos. Served with lettuce, salsa, & sour cream.

Provided by Donna Luckadoo

Categories Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

16 tortilla chips (Large and whole, not broken)
1 (1 ounce) envelope of mccormicks fajita seasoning mix
1 uncooked boneless chicken breast (cut in strips)
1 vidalia onion (cut in half and sliced)
1 bell pepper (cut in half, deseeded, then sliced into strips)
1 jalapeno (deseeded and cut in slices)
1/2 cup monterey jack cheese (shredded)
1/2 cup mild cheddar cheese (shredded)
1 cup lettuce (shredded)
1/2 cup of pace thick & chunky salsa
2 tablespoons sour cream
2 tablespoons guacamole (optional)

Steps:

Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
When done, drain mixture and set aside.
Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos.
Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
Grab a cold one and Enjoy!

Nutrition Facts : Calories 1440.3, Fat 75.9, SaturatedFat 20.6, Cholesterol 107.4, Sodium 1655.5, Carbohydrate 150.2, Fiber 14.4, Sugar 9, Protein 47.9

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

Ingredients

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

NACHOS DE CHILI'S GRILL COPYCAT

Nachos De Chili's Grill Copycat image

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings.

Provided by sctdvdltl

Categories Cheese

Time 13m

Yield 24 nachos, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 tostados (flat whole tortillia chips)
12 ounces refried beans (pinto or black bean puree)
6 ounces fajita meat (optional)
4 ounces hot dog chili (i use Wolf brand)
4 ounces melted Velveeta cheese
9 ounces shredded colby-monterey jack cheese
4 ounces sliced jalapenos (pickled or fresh also good chopped)
6 ounces sour cream
6 ounces guacamole (or sliced avocados)
6 ounces pico de gallo

Steps:

Pre-heat broiler rack on top.
Heat beans on stove top or microwave.
Heat chilli and cut up chunks of velveta on stovetop or microwave to create a dip.
Shred cheese.
Lay tostadas flat on baking sheet.
Spread beans on tostadas.
Spread chili cheese dip on tostadas.
Optional fajita meat (chicken or beef) placed on top of tostadas.
Spinkle Colby Jack on top of tostadas.
Place Jalepenos on top of tostada.
Place in oven untill cheese has thoroughly melted but not burned tostadas this does not take long with a broiler.
Take out of oven.
Top with sour cream.
Top with avocado slices.
Top with pico de gallo.
Using a large knife slice tostadas in quarters and place on serving dish.

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