Chicken fajita nachos recipe coming in hot! Is there anything easier, more comforting, or more universally loved than a tray of nachos loaded with juicy chicken, melted cheese, and all your favorite toppings?
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This recipe was first posted in 2013 and has been updated with new, clearer instructions, photos, and step-by-step video.
I’ll admit: nachos don’t really need a recipe. But sometimes, we need to be reminded of the magic that can happen between crunchy chips and melty cheese. This easy recipe is my go-to for game day, Friday nights, or any time the family is craving something cheesy, crunchy and fun.
Here’s the ultimate formula for weeknight nachos: the perfect ratio of cheese to meat to chips, plus a rainbow of toppings. We’re using my favorite chicken fajitas (grilled onions and bell peppers are a must!). The result? Nachos that rival any Mexican restaurant, with golden brown cheese, juicy chicken, and not a soggy chip in sight. And yes, nachos absolutely count as dinner—especially when topped with chicken—sometimes taking a break from worrying that every bite needs to be healthy is, honestly, healthy.
So what are chicken fajita nachos? We start with boneless skinless chicken breasts marinated in lime juice, fresh cilantro, and homemade fajita seasoning, then grilled to perfection. Toss in grilled red onion, colorful bell peppers, then pile it all on sturdy corn chips with black beans, shredded cheese, and your favorite toppings. It’s a main dish, a great appetizer, and the perfect crowd pleaser—especially on Fridays (let your hair down!) or Saturdays (football, chillin’).
Why You’ll Love This Recipe
- Sheet pan nachos = quick meals, less mess
- Juicy chicken + lots of cheese = family favorite
- Totally customizable: mix, match, add, or subtract
- Use leftover chicken or rotisserie chicken
- Bubbly, golden brown melty cheese
- Game day or weeknight dinner perfection
- Make two pans to double for a crowd
Serve nachos hot from the oven, loaded with your favorite salsa (I love this tomatillo-avocado salsa), sour cream, and a squeeze of lime juice.
Ingredients You Need & Why
- Boneless skinless chicken breasts: For juicy, flavorful chicken fajitas. You can make this in advance.
- Lime juice + fresh cilantro: Bright, fresh flavor in your fajita mixture.
- Olive oil: For grilling chicken and veggies; avocado oil works too.
- Red onion, green bell pepper, red bell pepper: Classic fajita veggies, sweet and colorful.
- Garlic, coriander, cumin, oregano, black pepper, kosher salt: Homemade fajita seasoning for extra flavor.
- Tortilla chips: Sturdy chip = best nachos, no soggy nachos.
- Black beans: Heartiness, protein, and the best texture.
- Cheddar cheese: Melts perfectly; Monterey Jack and pepper jack are great too or try smoked cheddar like we do with our sweet potato nachos or creamy Oaxaca cheese.
- Avocado, jalapeño, salsa: Favorite toppings for crunch and color.
- Sour cream: For serving!
Try leftover rotisserie chicken, ground beef for beef nachos, steak and crab for fancy surf and turf nachos, or leave off the meat for veggie fajita nachos. Use green peppers or jalapeños if you want it spicier. Vegan cheese and refried beans are delicious for dairy-free eaters. Store leftovers in an airtight container.
How To Make It
Toss chicken breasts with lime juice, olive oil, cilantro, and homemade fajita seasoning. Grill or cook in a large skillet over medium-high heat until cooked through (6-8 minutes per side), then cut into bite-sized pieces. Grill or sauté bell peppers and red onion in a tablespoon of oil until tender.
Preheat oven to 450°F and line a large baking sheet with parchment paper. Arrange a single layer of chips, top with half the chicken, black beans, and cheese. Repeat with a second layer. Bake until cheese melts and edges are golden brown, 8-10 minutes. Top with guacamole, shredded romaine lettuce, minced cilantro or even brown sugar jalapeño bacon (!!) and serve with salsa, sour cream, and hot sauce.
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Having friends over to watch the game? Nachos love friends! Pair with:
- blood orange beergaritas
- cucumber lime agua fresca
- piñata chicken wings
- honey chipotle cocktail meatballs
- mango habanero cocktail meatballs
- baked Mexican street corn dip
- Mexican chocolate chip cookies for dessert
Also, find 27 of the best tequila cocktails for your next nacho night.
FAQs
Layer the main toppings (chicken, peppers, black beans, cheese) in between the chips then finish with a thick layer of cheese. This will prevent the toppings you add after baking (salsa, guacamole, sour cream) from soaking into the chips making them soggy. Lastly, make sure you’re using a good, sturdy tortilla chip. I like the Casa Sanchez brand for nachos.
Grill chicken and veggies up to 3 days in advance and store in airtight containers. Assemble and bake just before serving for best results.
Nachos are more than a recipe—they’re a happy meal, a Friday tradition, and sometimes, the perfect no-fuss dinner. For more favorite recipes and kitchen stories, sign up for my email list. Let’s make nacho nights a thing, every week!
Delicious Sheet Pan Chicken Fajita Nachos Recipe
Chicken fajita nachos recipe coming in hot! Is there anything easier, more comforting, or more universally loved than a tray of nachos loaded with juicy chicken, melted cheese, and all your favorite toppings?
Ingredients
- 1 large bag (14 ounces) tortilla chips
- 2 cups fajita chicken and veggies (see recipe below)
- 1 (14-ounce) can black beans, drained
- 1 pound sharp cheddar cheese, shredded or 1/2 pound shredded cheddar and 1/2 pound shredded Oaxaca cheese
- 1 avocado, peeled and diced or guacamole
- 1 jalapeño chile, thinly sliced (optional, for topping) or pickled jalapeños
- 1 cup pico de gallo or your favorite salsa
- 1/2 cup sour cream or Mexican crema
- Pickled onions (optional, but really good!)
- Minced cilantro and thinly sliced Romaine lettuce
For the Fajita Chicken
- 2 boneless, skinless chicken breasts
- Juice of 1 lime
- 1/2 cup chopped cilantro
- 2 cloves garlic, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3 tablespoons olive oil, plus more for brushing
- 1 large red or white onion, sliced in thick rings
- 2 bell peppers, cored and quartered
Instructions
For the fajita chicken:
- Combine the 2 chicken breasts, juice from 1 lime, the 1/2 cup chopped cilantro, the 2 cloves chopped garlic, the 1/2 teaspoon ground coriander, the 1/2 teaspoon pepper, the 1 teaspoon dried oregano, the 1 teaspoon salt, the 1 teaspoon cumin, and 2 tablespoons of the olive oil in a large bowl and toss to coat chicken breasts. Cover and refrigerate at least an hour or up to a day in advance.
- 30 minutes before grilling remove chicken from the refrigerator. Heat outdoor grill over medium-high heat. Clean and brush grates with oil. While grill is heating, toss the 1 large onion, and 2 bell peppers in the remaining tablespoon of olive oil and season well with salt and pepper.
- Place the chicken and vegetables on the preheated grill, draining & discarding any excess marinade. Grill the chicken for 5-6 minutes per side, or until cooked through with beautifully charred grill marks. The vegetables may take a few minutes longer. Grill them until they are lightly charred and tender.
- Let cool slightly, then cut into bite-sized pieces.
For the nachos:
- Heat oven to 450°F and arrange rack in upper third of oven. Line a baking sheet with parchment paper. Place a layer of chips on the bottom, top with half of the chicken and vegetables, half of the black beans and half of the cheese. Repeat the layering; chips, chicken, beans, and cheese.
- Bake on the upper third rack until cheese is fully melted and just browning at the edges (8–10 minutes). Broil 30–60 seconds for extra bubbly spots.
- Remove and top with remaining ingredients. Serve with dollops of sour cream and pickled onions, if desired.
Notes
- Bake on the upper third rack at 450°F until cheese is fully melted and just browning at the edges (8–10 minutes). Broil 30–60 seconds for extra bubbly spots.
- No grill? Sear marinated chicken and peppers/onions in a hot skillet until charred, or roast on a sheet pan at 450°F, then dice.
- Serving tip: Finish with a generous squeeze of lime and fresh cilantro for brightness.
- Use sturdy, restaurant‑style tortilla chips so they don’t crack under the toppings.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 711Total Fat: 43gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 147mgSodium: 1177mgCarbohydrates: 39gFiber: 8gSugar: 3gProtein: 45g
Nachos are the BEST dinner in my opinion and there look fab!
Here, here! I couldn’t agree with you more Gaby!
I actually love that pants tangent because it’s totally similar in our house except with shirts. All the brothers and boyfriends have always wandered about shirtless with just boardshorts on while us ladies always have 50 layers on!
Ha! That’s hilarious. I’m happy at this point if Hiro keeps any of his clothes on. 🙂
I’m guessing for the Foodie Fight Rematch question that it’s Cranberries! No idea if that’s right but you know the inherent problem with asking trivia on the internet is we can cheat 🙂 I didn’t though. My guess is a shot in the dark and the fact that were close to T day.
I also can wait to try the Tomatillo salsa! We have a farmers market here in Detroit where I live and your recipes get me motivated to go out and find all those great ingredients and do it myself. That’s what Sundays are for right!
Aww Chris, you’re the best. I’m glad I can be of some inspiration to you!