- 5
- 10 mins
- 30 mins
Ingredients
- 2 green peppers
- 2 red pepper
- 1 red onion
- 3 cloves garlic
- 2 Tb olive oil
- 2 C rotisserie chicken
- 1 (1.25 ounce) fajita seasoning mix
- 1-2 Tb taco seasoning
- 1/4 C water
- tortilla chips
- 2 C Mexican blend cheese
Preparation
Step 1
1. Preheat your oven to 400 degrees. 2. Remove the seeds and stem from 2 green peppers and 2 red peppers. Slice into thin strips. Peel and slice 1 red onion and peel and mince 3 cloves of garlic. 3. Heat a large deep skillet up over medium high heat. Add 2 Tb olive oil and allow the oil to heat through. Add the veggies and cook until crisp tender, stirring occasionally. If they are getting dark on the outsides and not cooking on the inside, add just a bit of water to create some steam. 5. When the veggies are done cooking, shred 2 C rotisserie chicken and add it to the pan. 6. In a glass measuring cup mix 1 (1.25 ounce) package fajita seasoning mix, 1 Tb taco seasoning and 1/4 C of water. Pour it into the pan and stir to combine. 7. Squeeze the juice of half of a lime into the pan. Give everything a nice stir and taste it. Add a bit more taco seasoning if it needs more flavor. Allow it to simmer for 2-3 minutes. Then remove the pan from the heat and prepare to build some nachos! 8. Line a large cookie sheet with tin foil and spray it with cooking spray. Spread some of the chips out evenly over the pan, allowing some to over lap each other. 9. Carefully spoon the fajita mixture over the top of the chips. 10. Sprinkle with 2 C shredded Mexican Blend Cheese. 11. Pop them in the oven and bake just until the cheese has melted. Should only take 2-3 minutes.