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Fajita Nachos

Make double decker fajita nachos at home easily! They’re loaded with tender fajita chicken bites, melted cheese, delicious tortilla chips, and seasoned bell peppers and onions.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4



  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon fine sea salt plus more to taste
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes


  • 1 pound boneless skinless chicken breasts about 2 large chicken breasts
  • 2 Tablespoons olive oil
  • 1 Tablespoon freshly squeezed lime juice
  • 1 Tablespoon butter
  • 1 medium red bell pepper stems and seeds removed, chopped
  • 1 medium yellow bell pepper stems and seeds removed, chopped
  • 1 medium green bell pepper stems and seeds removed, chopped
  • 1/2 medium sweet white onion chopped
  • 10 oz tortilla chips about 280 grams
  • 2 cups freshly shredded Monterey Jack Pepper Jack, or Pizza Mozzarella
  • 1 cup freshly shredded cheddar cheese
  • Hot sauce optional, but highly recommended, for topping
  • Diced fresh cilantro optional, for topping
  • Sour cream optional, for topping
  • Guacamole optional, for topping
  • Salsa optional, for topping


  • Preheat your oven to 350 F (180 C).
  • In a small bowl, combine the fajita spice blend ingredients. Taste the blend and adjust the salt to your preference. Put 2 Tablespoon aside for the chicken, and 1 Tablespoon aside for the vegetables.
  • In a large bowl, mix together 2 Tablespoons of the seasoning mix with the olive oil. Cut the chicken into 1/2” pieces, then toss in the oil and spice mixture to coat it.