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
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.
Notes
- Customize with extra toppings like black beans, corn, or olives.
- Swap proteins with beef, turkey, or plant-based mince.
- To avoid soggy chips, assemble and bake just before serving.
- Store leftovers for up to 2 days and reheat in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion (approx. 1/5 of recipe)
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
