Chicken Fajita Nachos Recipes

In case you’re something like me, while you’re feeding a crowd, except your guests are waddling out on all fours, you’ve completely failed as a host. I mean heaven forbid everybody walks out even the slightest bit hungry.

Selfmade Fajita Hen

For this recipe I go together with hen breast and cube up best and small. I find large chunks of hen have a tendency to overpower the nachos a little. In phrases of seasoning, you may just snatch keep offered fajita seasoning, or make my selfmade Fajita Seasoning. Of path I advise the latter.

Chicken Fajita Nachos Recipes

Apart from that it’s just a case of using blended peppers, onion, jalapeños (non-compulsory) and a pleasant squeeze of lime juice. Simples!

Double Decker Nachos

Because seriously, are nachos even nachos in the event that they aren’t double decker?! I suggest yes. All nachos are incredible. but double decker is better.

My pointers for averting soggy nachos are firstly to make certain you pick a sturdy chip. nothing thin a flimsy. a nice strong tortilla chip to maintain the load. the second one is to ensure you consume ’em rapid! No messing around, directly out the oven, instantly into the face. The longer they take a seat the extra hazard they steam themselves into a soggy infinity.

INGREDIENTS:

Equipment:

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

Ingredients (check list):

• 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

INSTRUCTIONS:

1. Preheat oven to 356F/180C.
2. 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.
3. 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.
4. 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.
5. Turn off heat.
6. Add chicken back in and stir through the juice of half a lime. Place pan to one side.
7. 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.
8. Garnish with coriander/cilantro and serve with guac, salsa and sour cream!

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