Name: The BEST Loaded Chicken Nachos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 500g chicken mince; 1 tbsp fajita seasoning (or blend of chili powder, smoked paprika, Cajun spice); 1 tbsp olive oil (or vegetable oil); 1 red onion, finely diced; 2 cups shredded cheddar cheese; 1 large bag tortilla chips; 1 avocado, chopped; 2 tomatoes, diced; 1 jalapeño, sliced; 1/2 cup sour cream or light crème fraîche; 2 green onions, chopped; 1/4 cup coriander (cilantro), chopped; 1/2 cup salsa

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Short description

I love how these loaded chicken nachos bring together zesty seasoned chicken, gooey cheddar, and fresh toppings for an easy, crowd‑pleasing meal or snack.

The BEST Loaded Chicken Nachos

Why You’ll Love This Recipe

I fell in love with this recipe because the fajita‑seasoned chicken packs a bold, vibrant flavor that stands out against the crunchy chips. It comes together fast, yet feels special and customizable—whether I’m making it for a family dinner or a gathering. The melted cheddar adds that irresistible, creamy touch, and the fresh finishing toppings like avocado, tomato, jalapeño, and sour cream give it perfect balance.

ingredients

(H‌ere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken mince
Fajita seasoning (or a blend of chili powder, smoked paprika, Cajun spice)
Olive oil (or vegetable oil)
Red onion, finely diced
Shredded cheddar cheese
Tortilla chips
Avocado, chopped
Tomatoes, diced
Jalapeño, sliced
Sour cream or light crème fraîche
Green onions, chopped
Coriander (cilantro), chopped
Salsa

directions

Prepare the chicken: Heat oil in a pan over medium heat. Sauté red onion for about 5 minutes until softened. Add chicken mince and cook for 8–10 minutes, breaking it apart. Stir in fajita seasoning and cook for another minute. Remove from heat.
Assemble the nachos: Preheat oven to 180 °C (350 °F). Spread tortilla chips in a skillet or baking sheet. Evenly layer the cooked chicken over chips, then top with shredded cheddar.
Bake: Bake for about 10 minutes, until cheese is fully melted and bubbly.
Add toppings: Remove from oven, then top with avocado, tomatoes, jalapeño, green onions, and coriander. Serve immediately with sour cream (or crème fraîche) and salsa on the side.

Servings and timing

This recipe serves about 4–6 people as an appetizer or snack, or 3–4 people as a main meal. It takes around 15 minutes prep, 15 minutes cooking time, and 10 minutes baking, so you’re looking at roughly 40 minutes total.

Variations

Protein swap: Substitute ground beef, turkey, or plant‑based mince for the chicken.
Cheese swap: Try Monterey Jack, mozzarella, or a Mexican cheese blend.
Chip swap: Blue corn or even sweet potato chips add interesting flavor and color.
Adjust spice: Use milder peppers like bell peppers, or add more jalapeños for heat.
Extra toppings: I sometimes add black beans, corn, or olives to customize.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I recommend spreading them on a baking sheet and heating at 180 °C (350 °F) for about 8–10 minutes to refresh the crispiness—microwaves make chips soggy.

FAQs

Can I make these ahead of time?

I don’t recommend fully assembling and baking too early, as the chips will get soggy. Instead, I prep the cooked chicken and toppings separately. When ready to serve, I layer and bake everything fresh.

Can I use store‑bought fajita seasoning?

Absolutely! I often use pre‑made seasoning for convenience. If I make my own, I mix chili powder, smoked paprika, Cajun spice, garlic powder, onion powder, salt, and pepper to taste.

Can this recipe be made gluten‑free?

Yes. I make sure to use gluten‑free tortilla chips and check that the fajita seasoning is gluten‑free. The rest of the ingredients are naturally gluten‑free.

What’s a good vegetarian alternative?

I swap the chicken for plant‑based mince or sautéed black beans and corn. It still gets all those bold flavors without meat.

Can I freeze these?

I don’t recommend freezing assembled nachos. However, I freeze the cooked chicken mixture separately in a freezer-safe bag for up to 3 months. Just thaw it, reheat in a pan, and assemble fresh when ready.

Conclusion

I’ve found that these loaded chicken nachos hit all the right notes: simple to make, easy to customize, and absolutely delicious. Whether I’m serving friends, feeding family, or just craving a tasty homemade snack, this recipe never disappoints. Enjoy!

The BEST Loaded Chicken Nachos

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Author: Chef Sara
Total Time: 40 minutes
Yield: 4–6 servings
Diet: Gluten Free

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Description

These loaded chicken nachos feature zesty fajita-seasoned chicken, melted cheddar cheese, and fresh toppings, making them a perfect, crowd-pleasing appetizer or snack.

Ingredients

500g chicken mince

1 tbsp fajita seasoning (or blend of chili powder, smoked paprika, Cajun spice)

1 tbsp olive oil (or vegetable oil)

1 red onion, finely diced

2 cups shredded cheddar cheese

1 large bag tortilla chips

1 avocado, chopped

2 tomatoes, diced

1 jalapeño, sliced

1/2 cup sour cream or light crème fraîche

2 green onions, chopped

1/4 cup coriander (cilantro), chopped

1/2 cup salsa

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Instructions

Preheat oven to 180 °C (350 °F).
Heat oil in a pan over medium heat. Sauté red onion for about 5 minutes until softened.
Add chicken mince and cook for 8–10 minutes, breaking it apart.
Stir in fajita seasoning and cook for another minute. Remove from heat.
Spread tortilla chips in a skillet or baking sheet.
Evenly layer the cooked chicken over chips, then top with shredded cheddar.
Bake for about 10 minutes, until cheese is melted and bubbly.
Remove from oven and top with avocado, tomatoes, jalapeño, green onions, and coriander.
Serve immediately with sour cream and salsa on the side.