Chicken Fajita Nachos

This is not really so much as a recipe as a tribute to something I love immensely and miss from the US. Nachos are quite possibly one of my favorite foods. The ones that you find in what I refer to as “Mexican” restaurants here are probably one of the biggest letdowns on the menu. And let’s just say that’s saying something as there is some steep competition on the letdown front! Usually they are less than fantastic chips with paprika on them, smothered in Cheez Wiz, and if you are lucky there will be jarred jalapenos.

I was looking for something to do with leftover fajita chicken and veggies that was also quick. Nachos are always a good answer in my book!

First slice up some leftover fajitas into bite size pieces…

To avoid having to scrape burned cheese off of the plates I covered them with aluminum foil before arranging the chips on the plate…

Then I layered cheddar cheese, the cut up fajitas, and spicy peppers (I didn’t have a jalapeno, only a chili pepper which was plenty of kick!) over the chips…

Then I used our pizza blade to stick them in the oven. Since I was making two plates for us, I rotated them in the oven. Each plate was in the oven for 4 minutes total (2 times for 2 minutes). We then served it up with .

This is a dinner to make me smile. And miss the old days at Rosen’s after volleyball.

Chicken Fajita Nachos

Ingredients :
Fajita Leftovers
Sliced Spicy Peppers (jalapeno, chili, etc.)
Cheddar Cheese

Instructions :
Preheat oven to 350 degrees. Arrange chips on a plate (or piece of foil for lazy cleanup!). Chop up fajita leftovers. Cover the chips with cheese, sliced spicy peppers and fajitas. Heat until cheese is melted (approximately 4 minutes). Serve with salsa, pico de gallo, sour cream, guacamole, etc.

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