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.
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.
Topping ideas for pepper nachos
- sour cream
- sliced olives
- chopped jalapeno
- cauliflower rice
Cook the 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!
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 tsp 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!