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chicken fajita nachos garnished with coriander served on a tray with dips next to them
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5 from 4 votes

Chicken Fajita Nachos

When Chicken Fajitas meet double decker nachos, good things happen. These Chicken Fajita Nachos are the perfect crowd pleaser!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Finger Food
Cuisine: Tex Mex
Servings: 8
Calories: 394kcal
Cost: $1 / £1


  • 8" x 12" Baking Tray (or similar size)
  • Large Frying Pan & Wooden Spoon
  • Medium Size Mixing Bowl & Spatula
  • Cheese Grater
  • Sharp Knife & Chopping Board


  • 7oz / 200g Tortilla Chips, or as needed
  • 3 cups / 300g Cheese, or as needed (see notes)
  • 1lb / 500g Chicken Breast, diced into very small chunks (at room temp)
  • 3 tbsp Fajita Seasoning
  • 3 small Peppers (1x Red 1x Green 1x Yellow), finely diced
  • 1 medium Red Onion, finely diced
  • 1/2 Lime, juice only
  • 1/4 cup Jalapeños, finely diced (optional)
  • Avocado Oil, as needed (or oil you have on hand)

To serve

  • 1/4 cup Coriander/Cilantro, finely diced
  • 1 cup Guac
  • 1 cup Salsa
  • 1 cup Sour Cream


  • Preheat oven to 356F/180C.
  • Place chicken into a mixing bowl. Remove 1 tsp from your fajita mix (this will be used for the veg) and pour the rest in with the chicken. Use a spatula to combine until completely coated, then place to one side.
  • Heat 1 tbsp oil in a pan over medium-high heat, then add your chicken. Fry until white through the centre and nicely charred on the outside. Remove from pan.
  • Heat up 1 tsp oil (or as needed) then add your peppers, onion and jalapeños if using. Fry until they begin to soften, then stir in 1 tsp fajita seasoning. Continue frying until completely soft and starting to char.
  • Turn off heat.
  • Add chicken back in and stir through the juice of half a lime. Place pan to one side.
  • Stack half your tortilla chips, followed by half the chicken, followed by half the cheese. Repeat another layer, then pop in the oven for 15mins or until the cheese goes nice and gooey.
  • Garnish with coriander/cilantro and serve with guac, salsa and sour cream!



a) Half portion - The whole recipe will comfortably feed 8. It's easily divided in half, just use the serving slider at the top of the recipe card.
b) Cheese - I usually go for 3/4 cheddar 1/4 mozzarella. Pepper Jack/Monterey Jack also works great.
c) Lime Juice - This is optional, but does add a nice kick of the flavour and brings out the spices in the chicken.
d) Tortilla Chips - Opt for a nice thick, sturdy chip. This will keep things keep them from going mushy too quickly, especially if you're doing double decker.
e) Eat 'em up quick - The longer you leave them, the less melty the cheese will be and the more chance of the tortilla chips going soggy. Also, 15mins is just a guidance. You really only need them in the oven long enough the melt the cheese (as the chicken is already cooked).
f) Calories - shared between 8 people, using 3 cups Monterey jack cheese and 1 tbsp + 1 tsp avocado oil to fry. No side dips.


Calories: 394kcal | Carbohydrates: 24.79g | Protein: 25.61g | Fat: 21.21g | Saturated Fat: 9.208g | Polyunsaturated Fat: 3.124g | Monounsaturated Fat: 7.347g | Trans Fat: 0.016g | Cholesterol: 70mg | Sodium: 593mg | Potassium: 432mg | Fiber: 2.5g | Sugar: 1.49g | Vitamin A: 642IU | Vitamin C: 129.8mg | Calcium: 359mg | Iron: 1.72mg