Firecracker Tex-Mex Fajita Nachos

Allergens

Dairy, Gluten

Ingredients

• 1 lb tortilla chips
• 2 cups shredded Monterey Jack cheese
• 3 cups cooked, diced chicken breast
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 tbsp oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• 2 cups homemade guacamole or store
• bought
• 1 cup sour cream
• 1 cup shredded lettuce
• 1 cup cherry tomatoes, halved
• 1 jalapeno, thinly sliced (optional)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat the grill to medium heat or preheat your oven to 350°F (175°C).
2. In a large bowl, toss the chicken with chili powder, smoked paprika, ground cumin, salt, and pepper. Heat oil in a skillet over medium high heat, add the seasoned chicken and cook until browned. Transfer to a plate and set aside.
3. Grill or bake the tortilla chips until crisp and slightly golden. Remove from heat and top with half of the shredded cheese.
4. Add the cooked chicken, red and green bell peppers, and yellow onion to the skillet. Cook for 5 minutes or until vegetables are tender.
5. Layer the cooked chicken mixture over the cheesy chips, then add remaining cheese, guacamole, sour cream, shredded lettuce, cherry tomatoes, jalapeno (if using), and cilantro.
6. If grilling, return to the grill for 3 5 minutes until the cheese is melted and bubbly. If baking, place in the oven for 5 7 minutes or until cheese is melted and bubbling.
7. Serve with lime wedges on the side.

Chef’s Insight

The combination of spices in this recipe gives it a smoky, fiery kick that will have you reaching for more.

Notes

Enjoy this scrumptious dish at your next game day or tailgate party and wow everyone with its bold flavors and incredible texture.