I love Mexican food. Whenever my husband takes me out to dinner for my birthday I request Mexican. Fajitas are one of my favorite dishes. 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.
This is a great recipe to use up leftover cooked chicken in. We had baked chicken thighs for dinner a couple 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.
Ingredients:
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.
P.S. This is thin sliced cheddar. Not processed cheese. I had a few concerned comments.
Directions:
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!
Save RecipeIngredients
- 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.
Instructions
- 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!
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