Everybody, or so it seems, loves nachos. They are easy to make, easy to serve, and messy to eat, but we still love to eat them. This recipe kicks them up a notch, turning a favorite snack into a meal in itself. It uses prepared frozen vegetables, so it’s also something you can have on hand and make in a hurry. The chicken can be frozen and partially thawed enough to let you cut them into cubes easily. If you are cutting raw, unfrozen chicken breasts, it’s easy to do with scissors!
Chicken Fajita Nachos
- 2 chicken breasts, cut into 1″ pieces
- 3 tbsp. chili powder
- 2 tbsp. vegetable oil
- 2 c. frozen fajita mix (bell peppers & onions)
- 1 can salsa style fire roasted diced tomatoes (with onions & chilies)
- 12 oz. Mexican style Velveeta, cubed
- 1/2 c. (approximately) sour cream
- 1 bag tortilla chips
Preheat oven to 350 degrees F.
Heat oil in a 12″ skillet over medium high heat. Toss chicken pieces with chili powder and then add to hot oil in skillet. Cook 4-6 minutes or until meat is cooked through. Remove chicken and add fajita mix. Cook, stirring often, for 4-5 minutes, until onions are translucent and soft. Add chicken to mixture and reduce heat to low to keep warm.
Place tortilla chips in baking pan and place in preheated oven to heat through.
In a saucepan, heat tomatoes over medium high heat. When tomatoes begin steaming, add cheese cubes. Heat, stirring frequently, until cheese is melted and mixture is bubbly. Remove from heat.
To serve: place desired amount of chips on plate, using spatula to transfer them to the plate to prevent burns. Drizzle with cheese mixture and then scatter chicken mixture over the top generously. Add a dollop of sour cream at the top and serve. Forks may be desirable!
While this recipe is new and isn’t included in the cookbook I recently released filled with nacho recipes, you can find more in this book, No Naked Nachos. It’s available for Kindle or in paperback from Amazon.com.