Menu Enter a recipe name, ingredient, keyword...

Chicken Fajita Nachos



Google Ads
Rate this recipe 0/5 (0 Votes)
Chicken Fajita Nachos 0 Picture


  • For chicken:
  • 2 Tbsp olive oil
  • 1/4 cup minced yellow onion
  • 1/2 tsp garlic powder
  • 1 and 1/2 Tbs rice wine vinegar
  • 1/2 tsp. California chili powder
  • 1/2 tsp. smoked ground cumin
  • 1 tsp. Fresh ground pepper
  • 1 lb boneless, skinless chicken thighs.
  • Kosher salt to taste.
  • For onion mixture:
  • 1 yellow onion, cut into 1/2 inch dice
  • 1 red bell pepper seeded and cut into 1/2 inch dice
  • 2 Tbsp olive oil
  • Kosher salt to taste
  • 21 oz of tortilla chips.
  • 3/4 lb shredded Monterey Jack cheese
  • 1 can refried beans
  • 1/2 cup picketed jalapeño slices
  • 2 Tbsp minced fresh cilantro
  • Guacamole, salsa, and sour cream for serving.



Step 1

Prepare chicken: in a bowl whisk together the olive oil, onion, garlic powder, vinegar, chili powder, cumin, and pepper. Season the chicken with salt and place in a sealable plastic bag. Pour the marinade into a bag and deal. Refrigerate for at least 30 minutes.
Preheat the center burners of a gas grill on low and the putter burners on medium-high for ten minutes.
In a bowl, stir together the onion, bell pepper, olive oil, and salt. Transfer to a mesh grill basket and set over the hottest part of the grill. Cook, stirring often, until the onion and pepper are tender. 10-12 minutes. Remove from the grill.
Remove the chicken from the marinade. Shacking off excess. Place the chicken on the hottest part if the grill and cook, turning once, until opaque throughout. 6 to 8 minutes, per side. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into strips. Assemble nachos as desired.

Review this recipe