Chicken Fajita Nachos

Total Time: 1 hr 8 mins Preparation Time: 45 mins Cook Time: 23 mins

Ingredients

• Servings: 8
• 2 tablespoons lime juice
• 2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 (7 ounce) boneless skinless chicken breasts, lightly pounded to an even thickness
• 1 medium onion, chopped
• 1 small red bell pepper, chopped into 1/2-inch dice
• 1 jalapeno pepper, seeded and finely chopped
• 2 garlic cloves, chopped
• 6 ounces tortilla chips
• 1 1/2 cups shredded sharp cheddar cheese

Recipe

• 1 add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine.
• 2 add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
• 3 spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
• 4 take chicken breasts from marinade and place in the skillet.
• 5 cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
• 6 lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
• 7 remove from the heat and cool; chop chicken into ¾-inch bite-sized pieces.
• 8 heat the remaining oil in a medium saucepan over med heat.
• 9 add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
• 10 cook, stirring often, about 6 minutes or until the onion is tender.
• 11 position oven rack in the upper third of the oven; preheat to 450°.
• 12 spread the tortilla chips on an ovenproof platter or pizza pan.
• 13 top with chicken, then the vegetables, then sprinkle with the cheese.
• 14 bake, about 5 minutes or until the cheese melts.