Chicken Fajita Nachos
Chicken fajita nachos bring all the sizzling fajita flavors you love with chicken, peppers, onions, and a creamy pepper jack cheese sauce layered over crispy tortilla chips. It’s a shareable snack for game day, parties or, dare I say, dinner? Yes, that sounds just fine to me.
These chicken fajita nachos are all about the layers: crispy chips, tender chicken, colorful peppers, onions, and plenty of melty cheese sauce. Every chip gets a little of everything before the pan goes into the oven and comes out hot, bubbly, and irresistible. Here’s what you need to make them!
Ingredients
- Cooked chicken: Rotisserie chicken is our best friend here. It makes things so easy so you can get straight to nacho-building.
- Peppers: A colorful mix of red, green, and yellow bell peppers is my favorite combo, but feel free to use just one color or toss in a jalapeño if you want some heat.
- Diced red onion: Or, go rogue and use sliced green onions.
- Pepper jack cheese: I love a creamy cheese sauce. Pepper jack has a kick and makes a great base for a cheese sauce.
- Cornstarch and half and half: These two work their magic with the shredded pepper jack to create a smooth, rich cheese sauce in minutes.
- Shredded cheddar cheese: It’s extra, but I like a sprinkle over each layer for extra cheesy goodness.
- Pico de gallo
- Tortilla chips
- On the side: I love guacamole, sour cream, and salsa for dipping.
How to Make the Nachos
☑️ Make the Pepper Jack Cheese Sauce
Add the shredded pepper jack to a saucepan and sprinkle the cornstarch over the top. Toss to coat the cheese, then stir in the half and half.
Warm the mixture over medium heat, whisking as the cheese melts, until the sauce is smooth. Take the pan off the heat – the sauce will thicken slightly as it rests.
☑️ Assemble the Nachos
Arrange a single layer of chips on the sheet pan. Drizzle with cheese sauce, then top with a third of the chicken, peppers, and onions.
Add half the pico de gallo and another drizzle of cheese sauce. Sprinkle with a third of the cheddar, then repeat the layers two more times.
☑️ Bake
Bake the nachos for 10 to 15 minutes or until the chips are toasty hot and the shredded cheese is melted.
☑️ Serve
Sprinkle chopped cilantro over the top and they’re ready to serve! Add your favorite nacho dips on the side or enjoy them as is.
More Nacho Recipes
Chicken Fajita Nachos
Ingredients
- 8 ounces shredded pepperjack cheese
- 1 teaspoon cornstarch
- 1 cup half and half
- ¼ teaspoon kosher salt
- 1 (11-ounce) bag tortilla chips (see note)
- 8 ounces shredded rotisserie chicken
- 1 cup chopped bell peppers (see note)
- ½ cup diced red onion
- 1 cup shredded cheddar cheese
- ½ cup pico de gallo (see note)
- chopped cilantro for garnish
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Place the shredded pepperjack cheese in a saucepan. Add the cornstarch and lightly toss the cheese so it’s evenly coated. Pour the half and half into the pan.
- Warm the cheese mixture over medium heat. Whisk until the cheese sauce is smooth.
- Place a single layer of chips on the lined sheet pan. Drizzle some cheese sauce over the top and then 1/3 each of the chicken, peppers, and onions. Add half of the pico de gallo and then drizzle some more cheese over the top.
- Sprinkle 1/3 of the cheddar cheese over the top and then repeat the layers two more times.
- Bake the nachos for 10 to 15 minutes or until the chips are toasty hot and the cheddar cheese is melted.
Notes
Nutrition Estimate
More Recipes with Rotisserie Chicken
Happy nacho making,
