30 minutes

CHICKEN FAJITA NACHOS

Ingredients onion red bell peppers green bell peppers cooking oil boneless skinless chicken breast dried cilantro dried oregano chili powder salt garlic powder ground cumin lime juice restaurant-style tortilla chips Monterey Jack cheese

Cut the chicken into bite-sized pieces or small strips.

Slice the onion and bell peppers into small strips. 

In a large bowl, combine the sliced bell peppers, sliced onions, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.

Fry the veggies, stirring often until veggies begin to soften.

Move the veggies to one side and add the chicken to the other half of the pan. Cook, stirring often but keeping the food separate, until the chicken is cooked through and no longer pink.

Stir the chicken and veggies together then drizzle in the lime juice and cook.

Spread the tortilla chips out in a layer on a large baking sheet lined with parchment paper or on an oven-safe platter.

Top the chips with the chicken fajita mixture and the shredded Monterey Jack cheese and bake.

Garnish the chicken nachos with sour cream and green onion, if desired.

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