The flavors of chicken fajitas on top of peppers so they are low carb but have crunch! These keto-friendly chicken fajita nachos are a great snack or party appetizer. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I love Mexican food. Whenever my husband takes me out to dinner for my birthday I request Mexican. And I normally splurge on a frozen margarita which means I try to keep my main course low carb to balance. But birthdays are only once a year so I have no guilt about a real margarita.
When we go out for Mexican fajitas are one of my favorite dishes. It's easy to make those low carb by not eating the tortillas with them. I took the flavors of chicken fajitas and put them on top of baby peppers so you have a nice crunch similar to tortilla chips in these Chicken Fajita Nachos.
If you're a fan of Mexican food, make sure to check out my Mexican Chicken Casserole as well.
Ingredients for Chicken Fajita Nachos
Mini sweet peppers - Mini peppers add a nice sweetness and a fun pop of color. You can also cut up a bell pepper and use it as well.
Onion - I prefer using a sweet onion for this recipe but use whatever type of onion you'd like.
Cooked chicken - Cooked chicken breasts work great for dicing up for the nachos. You can easily use any type of cooked chicken that you had at home. Just be sure that it doesn't have bones in it when you're using it for this recipe.
Cream cheese - This adds such a creaminess to the recipe.
Fajita seasoning - You can buy this storebought or check out my homemade fajita seasoning recipe.
Cheddar cheese - The flavor of cheddar cheese pairs well with all the other ingredients.
How To Make This Chicken Fajitas Nachos Recipe
When you're craving a fast recipe or a quick appetizer, these nachos have you covered.
Step One: Put the halved mini peppers on a baking sheet and set them aside.
Step Two: Saute the onion and three peppers.
Step Three: Preheat the broiler.
Step Four: Put the cooked chicken, seasoning, and cream cheese in a cast-iron skillet until creamy and warmed all the way. Transfer the mixture into the halved sweet peppers.
Step Five: Cover with slices of cheddar cheese and put the pan in the oven to broil for 2-3 minutes.
Step Six: Remove the chicken fajita nachos from the oven and add toppings.
Beef - If you don't want to use chicken, you can use cooked ground beef as well. You could even use chopped up steak.
Cheese - Monterey jack is a great cheese for this recipe as well - but any type of cheese will work.
Add heat - A little bit of chili powder will go a long way on these nachos!
Cook the chicken fajita nachos and top with your favorite topping. I put sour cream, chunks of avocado, and cilantro on mine. Grab a pepper, scoop up some toppings, and ENJOY!
- sour cream
- sliced olives
- chopped jalapeno
- cauliflower rice
- pico de gallo
- garlic powder and onion powder
- lime juice
Can I Use Leftover Chicken?
This is a great recipe to use up leftover cooked chicken in. We had baked chicken thighs for dinner a couple of nights ago so I used the meat off those to make these nachos. They are ready in about 15 minutes if you have cooked chicken already.
How do you reheat nachos?
You'll want to reheat the nachos on a baking sheet in the oven on medium high heat. Add some fresh cheese on top to help!
Can you meal prep nachos ahead of time?
These nachos you can! Since we're not using the radiation tortilla chips, you don't have to worry about anything getting soggy. You can easily prep the peppers by washing and slicing them and cooking up the chicken so that it's ready to use.
If you're using leftover chicken, just be sure that it's prepped and ready to add to the peppers when you're going to warm it up.
I also buy shredded cheese but if you shred your own cheese, that is something else that you can prep and get done ahead of the rest of the recipe, too.
Here are some of our other Low Carb Mexican Favorites:
- 9 mini sweet peppers divided (3 thinly sliced and seeded, 6 halved and seeded)
- 1 small onion thinly sliced
- 1.5 cups chopped or shredded cooked chicken
- 2 oz cream cheese
- 1.5 teaspoon fajita seasoning
- 3 oz cheddar cheese shredded or thin slices
- Toppings of your choice: sour cream salsa, chunks of avocado, guacamole, cilantro, sliced olives, chopped jalapeno, etc.
- Put the 6 halved mini sweet peppers (12 pieces) on a broiler-safe dish or cooking tray. Set aside.
- Spray a frying pan with cooking spray. Saute sliced onion and 3 sliced peppers over medium heat until softened and golden.
- Preheat the broiler.
- Add the chicken, cream cheese, and fajita seasoning to the frying pan and stir until the cream cheese is melted and the chicken is warm. Put the chicken, onion, pepper mixture on top of the halved peppers. Top with the cheese. Broil for 2-3 minutes or until the cheese is melted and bubbly. Do not walk away from the oven. Watch the cheese through the window. It is very easy to burn food while broiling. (Trust me, I know from personal experience).
- Remove the plate from the oven and top with your favorite topping. I put sour cream, chunks of avocado, and cilantro on mine. Grab a pepper, scoop up some toppings, and ENJOY!
Originally Published April 7, 2016. Revised and Republished March 14, 2022.