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Chicken Fajita Nachos
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Chicken Fajita Nachos

Apolinaras headed to the grocery store the other weekend and accidently brought home tortilla chips from Trader Joe’s instead of the tortillas on my list….oops. It was pretty obvious the only solution to this problem was to make chicken fajita nachos instead of chicken fajitas for dinner!

I layered tortilla chips with chicken spiced with cumin, chili powder, and paprika, and a healthy dose of onions, bright orange bell peppers, tomatoes, and sharp cheddar cheese. I broiled the nachos until the cheese melted and then sprinkled some cilantro on top – yum! The amount included in the recipe below is perfect for a party.

Chicken Fajita Nachos
Printable Recipe

Ingredients:

Chicken:
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 boneless skinless chicken breasts, cut into small bite sized pieces
1 tablespoon canola oil

Nachos:
1 tablespoon canola oil
2 red or orange bell peppers, thinly sliced
1 large yellow onion, thinly sliced
1 12-ounce bag tortilla chips (I used soy flaxseed chips from Trader Joe’s)
1 large beefsteak tomato, finely chopped
3 cups shredded sharp cheddar cheese
1/3 cup chopped cilantro

Directions:
To make the chicken, place cumin, chili powder, paprika, Mexican oregano, and salt in a small dish and mix well. Sprinkle spice rub evenly over chicken pieces and mix until well covered. Heat canola oil in a large nonstick skillet over medium high heat and sauté chicken for 5 to 7 minutes or until fully cooked and no longer pink in the center.

To make the nachos, heat oven broiler. Heat canola oil over medium heat in a large nonstick skillet and sauté bell pepper and onions for 7 to 10 minutes or until tender. To assemble the nachos, place half the tortilla chips on a large cookie sheet or oven-safe serving dish. Evenly top with have the onion/bell pepper mixture, tomatoes, and cheddar cheese. Layer the remaining tortilla chips on top, followed by the remaining onion/bell pepper mixture, tomatoes, and cheddar cheese. Broil for 3 to 5 minutes or until cheese is melted. Sprinkle evenly with cilantro and serve. Makes 10 servings.

Nutrition: 298 calories, 14.8g fat, 3.0g fiber, 16.7g protein per serving
Cost: $1.23 per serving

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