Chicken Fajita Nachos

These chicken fajita nachos are so flavorful and delicious! They're perfect for game day or parties!

It's National Nacho Day today! (It's also Election Day in the US, so if you haven't voted yet, go and vote post haste!) Nachos are actually one of my favorite foods, so it's a little surprising to me that I don't already have any nacho recipes on the blog. They're one of my go-to super easy dinners for nights when I don't feel like doing anything. I love that they are so customizable, and I can top them with whatever I happen to have on hand. Leftover sautéed vegetables from last night? Throw them on! Leftover taco meat in the fridge? Throw it on! Half a can of olives sitting randomly in the fridge from pizza night last week? Throw them on! Sometimes we make them with just plain cheese and a little salsa on top, and they're still delicious.

These chicken fajita nachos are one of my favorite nacho variations! They start with a flavorful chicken fajita mixture, then are smothered with colby jack cheese, then baked in the oven until they are crispy and melty and delicious. They're festive enough to serve for a party or game day get-together, but easy enough to make for a lazy weeknight dinner. They are nacho perfection!

Chicken Fajita Nachos

2 teaspoons olive oil
1 large chicken breast, trimmed and sliced thinly
1/2 medium red pepper, sliced thinly
1/2 medium green pepper, sliced thinly
1/2 medium onion, sliced thinly
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic
1 teaspoon salt
juice of 1 lime
2 tablespoons water
4-6 cups tortilla chips
2 cups shredded colby jack cheese
additional garnishes as desired (sour cream, salsa, guacamole, fresh cilantro, etc.)

Preheat the oven to 375. Heat the olive oil in a medium skillet over medium heat. Add the chicken to the skillet and cook, stirring frequently, until lightly browned. Add the red pepper, green pepper, and onion to the skillet, and cook until softened. Add the cumin, chili powder, garlic, salt, lime juice, and water, and stir to combine. Remove from heat and let cool slightly.

Spread the tortilla chips in an even layer over a large baking sheet. Sprinkle the fajita chicken mixture over the top of the chips, then top with colby jack cheese. Bake 10-15 minutes, or until the cheese is melted and crisp. Remove from the oven and top with garnishes as desired. Serve immediately.