Chicken Fajita Nachos
Loaded with chicken, peppers, onions, and a creamy pepper jack cheese sauce, these chicken fajita nachos bake up hot, melty, and perfect for sharing.
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Servings: 8 servings
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
Sturdy tortilla chips work best so they hold up under all the toppings. I like On the Border Cafe Style chips.
One medium-sized bell pepper will yield 1 cup chopped. I like to do a mix of colors, so I chop up what I need for the nachos and save the rest for snacking or other recipes like adobo chicken fajitas, sausage and peppers pasta, or braised sausage and peppers.
Drain off the excess liquid before you sprinkle the pico de gallo over the nachos. That way, it doesn't make the nachos soggy.
I like to add bowls of guacamole, sour cream, and salsa on the side for dipping.
Nutrition Estimate
Calories: 445kcal | Carbohydrates: 33g | Protein: 22g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 679mg | Potassium: 283mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1123IU | Vitamin C: 26mg | Calcium: 393mg | Iron: 1mg
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