Baked Fajita Chicken Nachos

Nachos have long been a staple in the world of snack foods and party treats, beloved for their versatility and ease of preparation. Originating from Mexico, traditional nachos consist of crispy tortilla chips topped with a melange of ingredients ranging from cheese and jalapeños to various meats and vegetables. They serve as the ideal party appetizer, a game-day staple, or a casual movie night snack. However, if you're looking to elevate this classic dish, Baked Fajita Chicken Nachos are your answer. This recipe combines the comforting crunch of tortilla chips with the savory flavors of fajita-seasoned chicken, fresh vegetables, and gooey melted cheese, creating a mouth-watering experience that is sure to impress.

Dive into the delicious world of Baked Fajita Chicken Nachos, a fun twist on a classic snack that elevates your party or movie night. Enjoy crispy tortilla chips layered with savory fajita-seasoned chicken, fresh sautéed vegetables, and gooey melted cheese. This recipe is all about high-quality ingredients and bold flavors, making it easy to impress your guests. Perfect for gatherings, these nachos are a satisfying blend of comfort and taste that everyone will love!

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Ingredients

2 cups cooked chicken, shredded (preferably from a rotisserie)

1 bell pepper (your choice of red, yellow, or green), thinly sliced

1 small onion, thinly sliced

2 tablespoons olive oil

1 teaspoon taco seasoning

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 bag (10 oz) tortilla chips

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (15 oz) black beans, drained and rinsed

1 jalapeño, thinly sliced (optional, for added heat)

1/2 cup fresh cilantro, chopped (for garnish)

1/2 cup sour cream (for serving)

1/2 cup guacamole (for serving)

Salsa (for serving)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C), ensuring it's ready for baking.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced bell pepper and onion. Sauté for about 5-7 minutes, stirring occasionally until the vegetables are softened and slightly caramelized.

Season the Chicken: Add the shredded chicken to the skillet with the sautéed vegetables. Sprinkle in the taco seasoning, smoked paprika, garlic powder, salt, and black pepper. Mix thoroughly to combine all the ingredients, cooking for another 3-4 minutes until everything is nicely heated through.

Prepare the Baking Dish: On a large baking sheet or in a 9x13 inch baking dish, spread a generous layer of tortilla chips evenly across the bottom.

Layer the Ingredients: Begin layering by distributing the chicken and vegetable mixture over the tortilla chips, spreading it out evenly. Next, add the rinsed black beans on top, followed by a generous sprinkle of shredded cheddar and Monterey Jack cheeses.

Bake the Nachos: Place the prepared baking sheet or dish in the preheated oven. Bake for about 10-15 minutes, or until you see the cheese fully melted and bubbly.

Add Final Toppings: Once out of the oven, top your nachos with sliced jalapeños (if desired) and freshly chopped cilantro for brightness.

Serve: Serve the nachos immediately while they're warm and gooey. Offer sour cream, guacamole, and salsa on the side for dipping, allowing everyone to customize their bites.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings

- Presentation Tips: For a vibrant presentation, serve the nachos on a colorful platter or in individual serving bowls, artfully arranging the toppings for a beautiful visual appeal.