Smoky Southwest Chicken Fajita Nachos

Allergens

Dairy (cream cheese), Gluten (tortilla chips)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 bell peppers, sliced into thin strips
• 1 medium onion, thinly sliced
• 8 oz cream cheese, softened
• 1 cup prepared salsa
• 1 package (10 oz) tortilla chips
• 2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• 1 lime, cut into wedges
• 1 tbsp taco seasoning mix
• 1 tbsp olive oil

Instructions

1. In a large skillet or grill pan, heat the olive oil over medium high heat. Add the sliced bell peppers and onion, and cook for 5 minutes until they begin to soften.
2. Add the chicken breasts to the skillet, season with taco seasoning mix, and cook for an additional 6 8 minutes, or until fully cooked through. Remove from heat and let rest for a few minutes before thinly slicing.
3. Preheat your oven to 400°F (205°C). In a large mixing bowl, combine the softened cream cheese and salsa until smooth. Spread a generous layer of this mixture on a baking sheet lined with parchment paper.
4. Arrange a single layer of tortilla chips over the salsa cream cheese mixture, followed by half of the shredded cheese. Repeat with another layer of chips, remaining cream cheese salsa mixture, and the rest of the shredded cheese.
5. Bake for 8 minutes, or until the cheese is melted and bubbly. Remove from oven and immediately top with cooked chicken, bell peppers, onions, cilantro, and jalapeño slices (if using). Squeeze lime wedges over the top.
6. Serve hot and enjoy!

Chef’s Insight

To add more heat, drizzle some hot sauce over the nachos before serving.

Notes

Serve these Smoky Southwest Chicken Fajita Nachos with a cold beer or your favorite beverage for the ultimate game day experience.