Chicken Fajita Nachos
Chicken Fajita Nachos
Ingredients
For the Fajita Chicken & Vegetables
- 1 1/2 pounds chicken thighs, boneless, skinless
- 2 tablespoons olive oil
- 1 tablespoon garlic paste
- 2 tablespoons chipotles in adobo sauce, finely chopped
- 1 teaspoon City Cajun blend
- 1 teaspoon garlic and herb seasoning
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 red onion, sliced
- 1/4 cup green sofrito
For the White Queso
- 4 tablespoons salted butter
- 8 ounces pepper jack cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 12 ounces Velveeta white queso, cubed
- 1 1/2 cups whole milk
- 4 ounces Hatch green chiles, small can, drained
For the Tortilla Chips
- 12 corn tortillas, yellow or white, cut into 6 triangles each
- 4 cups vegetable oil, for frying
- 1 teaspoon salt, for seasoning
For the Toppings
- 1 cup guacamole
- 1 cup pico de gallo
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chicken thighs with 2 tablespoons of olive oil, garlic paste, chopped chipotles in adobo sauce, City Cajun blend, garlic and herb seasoning, chipotle chili powder, smoked paprika, cayenne pepper, cumin, salt, and black pepper. Mix well to coat the chicken. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours.
⏱️ 15 min
- 2
Prepare the fajita vegetables: Slice the green, red, and orange bell peppers and the red onion into thin strips. Set aside.
⏱️ 10 min
- 3
Make the white queso: In a medium saucepan over low heat, melt the salted butter. Add the 1 1/2 cups of whole milk. Once the butter is melted and the milk is warm, slowly add the shredded pepper jack cheese, Monterey Jack cheese, and cubed Velveeta white queso, stirring consistently with a whisk or spoon until all cheeses are melted and the sauce is smooth and lump-free. If the queso is too thick, add a splash more milk; if too loose, add a bit more cheese. Stir in the drained Hatch green chiles. Keep the queso warm over very low heat, stirring occasionally.
⏱️ 15 min
- 4
Fry the tortilla chips: Pour 4 cups of vegetable oil into a deep pot or Dutch oven and heat over medium-high heat to 350°F. Carefully add the cut corn tortilla triangles in batches, frying for 2-3 minutes per batch, or until golden brown and crispy. Use a slotted spoon or spider to remove the chips and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with 1 teaspoon of salt. Repeat with remaining tortillas.
⏱️ 10 min•🌡️ 350
- 5
Cook the chicken: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes per side, until deeply seared and cooked through. Remove the chicken from the pan and let it rest for a few minutes before dicing into bite-sized pieces.
⏱️ 12 min
- 6
Sauté the fajita vegetables: In the same skillet used for the chicken, add 1 tablespoon of olive oil if needed. Add the sliced bell peppers and red onion. Sauté for 5-7 minutes until tender-crisp. Stir in the green sofrito and cook for another 2 minutes. Remove from heat.
⏱️ 10 min
- 7
Assemble the nachos: On a large serving platter or baking sheet, spread a layer of crispy tortilla chips. Drizzle generously with the warm white queso. Top with half of the sautéed fajita vegetables and half of the diced chicken. Add another layer of chips, followed by more queso, the remaining vegetables, and the remaining chicken.
⏱️ 5 min
- 8
Garnish and serve: Finish the nachos by topping them with dollops of guacamole, spoonfuls of pico de gallo, crumbled Cotija cheese, and fresh chopped cilantro. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fajita Nachos
Ingredients
For the Fajita Chicken & Vegetables
- 1 1/2 pounds chicken thighs, boneless, skinless
- 2 tablespoons olive oil
- 1 tablespoon garlic paste
- 2 tablespoons chipotles in adobo sauce, finely chopped
- 1 teaspoon City Cajun blend
- 1 teaspoon garlic and herb seasoning
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 red onion, sliced
- 1/4 cup green sofrito
For the White Queso
- 4 tablespoons salted butter
- 8 ounces pepper jack cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 12 ounces Velveeta white queso, cubed
- 1 1/2 cups whole milk
- 4 ounces Hatch green chiles, small can, drained
For the Tortilla Chips
- 12 corn tortillas, yellow or white, cut into 6 triangles each
- 4 cups vegetable oil, for frying
- 1 teaspoon salt, for seasoning
For the Toppings
- 1 cup guacamole
- 1 cup pico de gallo
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chicken thighs with 2 tablespoons of olive oil, garlic paste, chopped chipotles in adobo sauce, City Cajun blend, garlic and herb seasoning, chipotle chili powder, smoked paprika, cayenne pepper, cumin, salt, and black pepper. Mix well to coat the chicken. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours.
⏱️ 15 min - 2
Prepare the fajita vegetables: Slice the green, red, and orange bell peppers and the red onion into thin strips. Set aside.
⏱️ 10 min - 3
Make the white queso: In a medium saucepan over low heat, melt the salted butter. Add the 1 1/2 cups of whole milk. Once the butter is melted and the milk is warm, slowly add the shredded pepper jack cheese, Monterey Jack cheese, and cubed Velveeta white queso, stirring consistently with a whisk or spoon until all cheeses are melted and the sauce is smooth and lump-free. If the queso is too thick, add a splash more milk; if too loose, add a bit more cheese. Stir in the drained Hatch green chiles. Keep the queso warm over very low heat, stirring occasionally.
⏱️ 15 min - 4
Fry the tortilla chips: Pour 4 cups of vegetable oil into a deep pot or Dutch oven and heat over medium-high heat to 350°F. Carefully add the cut corn tortilla triangles in batches, frying for 2-3 minutes per batch, or until golden brown and crispy. Use a slotted spoon or spider to remove the chips and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with 1 teaspoon of salt. Repeat with remaining tortillas.
⏱️ 10 min•🌡️ 350 - 5
Cook the chicken: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes per side, until deeply seared and cooked through. Remove the chicken from the pan and let it rest for a few minutes before dicing into bite-sized pieces.
⏱️ 12 min - 6
Sauté the fajita vegetables: In the same skillet used for the chicken, add 1 tablespoon of olive oil if needed. Add the sliced bell peppers and red onion. Sauté for 5-7 minutes until tender-crisp. Stir in the green sofrito and cook for another 2 minutes. Remove from heat.
⏱️ 10 min - 7
Assemble the nachos: On a large serving platter or baking sheet, spread a layer of crispy tortilla chips. Drizzle generously with the warm white queso. Top with half of the sautéed fajita vegetables and half of the diced chicken. Add another layer of chips, followed by more queso, the remaining vegetables, and the remaining chicken.
⏱️ 5 min - 8
Garnish and serve: Finish the nachos by topping them with dollops of guacamole, spoonfuls of pico de gallo, crumbled Cotija cheese, and fresh chopped cilantro. Serve immediately and enjoy!
⏱️ 3 min