Deluxe Fajita Nachos
Submitted by Joro
Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minWhen fajitas and nachos collide, everybody wins.
Shredded chicken gets simmered with fajita seasoning until it’s coated in smoky, savory flavor. Pile it onto a bed of tortilla chips, blanket the whole thing in cheddar and Monterey Jack, then slide it under the broiler until the cheese is melted and bubbling.
Fresh tomatoes, sliced olives, and green onions go on top along with as much salsa as you can handle.
It works as a shareable appetizer for four or a hearty dinner for two. Add guacamole and sour cream for the full experience.
Pro Tips
- Use a large ovenproof platter or sheet pan so the chips spread out in a single layer. Stacking too high means soggy chips in the middle
- Broil just until the cheese melts and gets spotty brown. It only takes a couple of minutes, so watch it closely
- Add sliced jalapeños before broiling if you like heat
- Use leftover rotisserie chicken to cut the prep time in half
Ingredients
Directions
In medium skillet, combine chicken, Spices and Seasonings for Fajitas and water; blend well.
Bring to a boil; reduce heat and simmer 3 minutes.
In large shallow ovenproof platter, arrange chips.
Top with chicken and cheeses.
Place under broiler to melt cheese.
Top with tomato, olives, green onions and desired amount of salsa.
Makes 4 appetizer or 2 main dish servings.
PRESENTATION: Garnish with guacamole and sour cream.
HINT: For a spicier version, add sliced jalapenos.
Comments