Ingredients
Meat and Seasoning
- 3-4 boneless, skinless chicken breasts (or substitute for steak), about 1-1½ pounds
- 2 tablespoons fajita seasoning
- 1 teaspoon fajita seasoning (set aside)
Vegetables and Oils
- 3 tablespoons avocado oil, divided
- 3 bell peppers, cut into strips (preferably a variety of colors)
- 1 onion (any color), halved and thinly sliced
- 1 teaspoon dried oregano
Nachos and Cheese
- 1 (13-ounce/368 gram) bag tortilla chips (preferably thick and sturdy)
- 3-4 cups shredded cheese (a mix of Monterey Jack, cheddar, and mozzarella recommended)
To Serve
- Salsa or pico de gallo
- Guacamole
- Sour cream
- Lime wedges
- 1 lime (for squeezing over cooked meat)
Instructions
- Season the Chicken or Steak: Set aside 1 teaspoon of fajita seasoning. Sprinkle the remaining fajita seasoning evenly on both sides of the chicken breasts or steak, rubbing it in well with your hands to ensure full coverage.
- Cook the Chicken or Steak: Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Sear the chicken breasts for about 5-7 minutes per side, or until they reach an internal temperature of 165°F (74°C). For steak, cook until desired doneness. Remove meat from skillet and let it rest.
- Sauté the Fajita Veggies: In the same skillet, add the remaining tablespoon of oil and heat on high until shimmering. Add sliced bell peppers and onions, stirring frequently, and cook until tender-crisp with slight char spots, about 5 minutes. Stir in the reserved teaspoon of fajita seasoning, dried oregano, and season with salt and pepper as needed.
- Prepare the Nachos Base: While the meat and veggies cook, preheat the oven to 400°F (200°C). Spread half of the tortilla chips evenly on a large baking sheet (lined with parchment paper if desired). Sprinkle half of the shredded cheese over the chips, then layer the remaining chips on top followed by the rest of the cheese.
- Bake the Nachos: Place the baking sheet in the oven and bake for 10 minutes or until the cheese is fully melted, bubbly, and the chips are crispy.
- Slice the Meat: Cut the cooked chicken or steak into slices, dices, or small pieces. Squeeze fresh lime juice over the meat for extra brightness.
- Assemble and Serve: Remove the nachos from the oven and top evenly with the sautéed fajita vegetables and sliced meat. Serve immediately alongside salsa or pico de gallo, guacamole, sour cream, and lime wedges for garnish.
Notes
- Use thicker, sturdy tortilla chips to prevent sogginess when baked with cheese.
- Adjust fajita seasoning amount to your taste preference.
- For softer fajita vegetables, cook them a little longer during sautéing.
- You can substitute steak for chicken if desired, adjusting cooking time accordingly.
- Resting the cooked meat before slicing helps retain juices and tenderness.
- Serve with fresh salsa, guacamole, sour cream, and lime wedges to balance flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
