Chicken Fajita Nachos Supreme Recipes

Steps:

• Preheat oven to 350˚F (180˚C).
• Add the chicken breast to a bowl and season with salt, chili powder, garlic powder, and cumin.
• In a large skillet, heat 2 tablespoons vegetable oil and cook chicken until slightly charred and no longer pink. Cook chicken in batches to avoid overcrowding the pan. Remove cooked chicken from the skillet, and transfer into a bowl.
• Heat another tablespoon of oil, add the onions and cook for a couple minutes until onions are slightly translucent.
• Add the garlic and peppers and cook slightly, then remove from heat. Transfer garlic and peppers to the chicken bowl, then top with lime juice.
• Lay down half the tortilla chips on the skillet, followed by half the fajita mixture, and top with pepper Jack and cheddar cheese. Repeat with the remaining ingredients.
• Bake until the cheese has melted, about 15 minutes.
• Add your choice of topping (optional).
• Nutrition Calories: 1799 Fat: 106 grams Carbs: 165 grams Fiber: 18 grams Sugars: 20 grams Protein: 59 grams
• Enjoy!

Steps:

• Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
• When done, drain mixture and set aside.
• Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
• Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
• Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos.
• Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
• When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
• Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
• Grab a cold one and Enjoy!

Steps:

• Combine chicken, fajita seasoning, and water in a medium saucepan.
• Bring to a boil, reduce heat and simmer about 7 minutes.
• In a large, shallow ovenproof platter or pizza pan arrange the tortilla chips.
• Top with the chicken and cheeses.
• Broil in the oven until cheese is melted.
• Top with tomatoes, olives, green onions, salsa, and jalapenos, if desired.
• Serve optional sour cream and guacamole on the side.

Steps:

• Add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine.
• Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
• Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
• Take chicken breasts from marinade and place in the skillet.
• Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
• Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
• Remove from the heat and cool; chop chicken into ¾-inch bite-sized pieces.
• Heat the remaining oil in a medium saucepan over med heat.
• Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
• Cook, stirring often, about 6 minutes or until the onion is tender.
• Position oven rack in the upper third of the oven; preheat to 450°.
• Spread the tortilla chips on an ovenproof platter or pizza pan.
• Top with chicken, then the vegetables, then sprinkle with the cheese.
• Bake, about 5 minutes or until the cheese melts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
• Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.