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Spicy Baked Fajita Chicken Nachos are the ultimate fusion dish, marrying the classic appeal of nachos with the bold and zesty flavors of fajitas. Whether you're hosting a gathering, enjoying a game night with friends, or simply looking for a satisfying weeknight dinner, this recipe is sure to delight. Imagine crispy tortilla chips piled high with tender, spicy chicken, vibrant vegetables, and an indulgent layer of melted cheese. Each bite offers a tantalizing combination of textures and flavors, making these nachos not just a meal, but an experience.

Baked Fajita Chicken Nachos

Elevate your snack game with Spicy Baked Fajita Chicken Nachos, a delicious fusion of classic nachos and bold fajita flavors. Perfect for game nights or casual dinners, these nachos feature crispy tortilla chips piled high with tender chicken, sautéed peppers, onions, and a gooey layer of cheese. Customize them with jalapeños, pico de gallo, and creamy avocado for a fresh twist. Get ready for a fun and flavorful experience that will delight your taste buds!
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Ingredients
  

2 cups cooked chicken, shredded

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 medium onion, thinly sliced

1 tablespoon taco seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional for extra heat)

8 ounces tortilla chips

2 cups shredded cheddar cheese

1 cup canned black beans, drained and rinsed

1 jalapeño, thinly sliced (optional for garnish)

1/2 cup pico de gallo

1/4 cup fresh cilantro, chopped

1/4 cup sour cream (for serving)

1 ripe avocado, diced (for serving)

Lime wedges (for serving)

Instructions
 

Preheat Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for baking.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced red and green bell peppers along with the onion. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender and start to caramelize, bringing out their natural sweetness.

      Season the Chicken: Stir in the shredded chicken along with the taco seasoning, garlic powder, onion powder, and cayenne pepper (if you like it spicy). Cook for an additional 2-3 minutes, mixing well to coat the chicken with the spices, ensuring it's heated through. Once done, remove from heat.

        Assemble the Nachos: On a large baking sheet, spread half of the tortilla chips in a single layer. Evenly distribute half of the sautéed chicken and vegetable mixture over the chips, followed by half of the black beans and then half of the shredded cheddar cheese. Repeat the layering process with the remaining chips, chicken mixture, black beans, and cheese to create a hearty stack.

          Bake: Place the assembled nachos in your preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and starting to turn golden.

            Add Toppings: Carefully remove the nachos from the oven. Top with sliced jalapeños (if using), a generous scoop of pico de gallo, and sprinkle with fresh cilantro for added flavor and color.

              Serve: Serve the nachos hot out of the oven with dollops of sour cream and diced avocado on the side. Don't forget lime wedges for an extra zesty squeeze over the nachos!

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: For a beautiful presentation, serve the nachos on a large platter garnished with additional cilantro and lime wedges scattered around the edges. Consider using colorful serving bowls for the sour cream and avocado for added appeal!