Best 5 Fajita Nachos Grande Recipes

**Indulge in a Fiesta of Flavors with Fajita Nachos Grande: A Culinary Symphony of Tex-Mex Delights**

Embark on a culinary adventure with Fajita Nachos Grande, a tantalizing dish that harmonizes the vibrant flavors of Tex-Mex cuisine. This epicurean masterpiece begins with a foundation of crispy tortilla chips, forming a sturdy base for a delectable array of toppings. Sizzling fajita meat, marinated in a blend of aromatic spices, takes center stage, accompanied by a medley of sautéed bell peppers and onions, each contributing their unique sweetness and crunch. A layer of melted cheese, gooey and golden, envelops the ingredients, creating a symphony of flavors that dances on the palate. Fresh pico de gallo, vibrant with chopped tomatoes, onions, and cilantro, adds a refreshing burst of acidity, while sour cream and guacamole lend their creamy richness. Finally, a sprinkle of zesty queso fresco and a drizzle of tangy salsa roja complete this masterpiece, transforming it into a nacho experience that will leave you craving more.

Here are our top 5 tried and tested recipes!

LOADED CHICKEN FAJITA NACHOS RECIPE BY TASTY

Loaded Chicken Fajita Nachos Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, chili powder, garlic powder, cumin, vegetable oil, onion, garlic, bell peppers, lime, tortilla chips, pepper jack cheese, shredded sharp cheddar cheese, sour cream, salsa, guacamole

Provided by Robert Broadfoot

Categories Appetizers

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 boneless, skinless chicken breasts, cubed
2 teaspoons salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
3 tablespoons vegetable oil
1 onion, halved and sliced
4 cloves garlic, sliced
3 bell peppers, seeds removed, sliced lengthwise
1 lime, juiced
13 oz tortilla chips, 1 bag
2 cups pepper jack cheese, shredded
1 cup shredded sharp cheddar cheese
sour cream, to taste
salsa, to taste
guacamole, to taste

Steps:

Preheat oven to 350˚F (180˚C).
Add the chicken breast to a bowl and season with salt, chili powder, garlic powder, and cumin.
In a large skillet, heat 2 tablespoons vegetable oil and cook chicken until slightly charred and no longer pink. Cook chicken in batches to avoid overcrowding the pan. Remove cooked chicken from the skillet, and transfer into a bowl.
Heat another tablespoon of oil, add the onions and cook for a couple minutes until onions are slightly translucent.
Add the garlic and peppers and cook slightly, then remove from heat. Transfer garlic and peppers to the chicken bowl, then top with lime juice.
Lay down half the tortilla chips on the skillet, followed by half the fajita mixture, and top with pepper Jack and cheddar cheese. Repeat with the remaining ingredients.
Bake until the cheese has melted, about 15 minutes.
Add your choice of topping (optional).
Nutrition Calories: 1799 Fat: 106 grams Carbs: 165 grams Fiber: 18 grams Sugars: 20 grams Protein: 59 grams
Enjoy!

Nutrition Facts : Calories 1213 calories, Carbohydrate 82 grams, Fat 68 grams, Fiber 8 grams, Protein 70 grams, Sugar 10 grams

FAJITA NACHOS

Fajita Nachos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time P1DT30m

Yield 12 servings

Number Of Ingredients 16

Ingredients

1/3 cup olive oil
4 cloves garlic
2 limes, juiced
2 canned chipotle peppers in adobo with a little adobo sauce
Handful fresh cilantro
1 whole flank steak
Olive oil, as needed
2 yellow onions, sliced
2 red/yellow bell peppers, sliced
1 tablespoon taco seasoning
One 18-ounce bag sturdy tortilla chips
8 ounces grated Monterey Jack and Cheddar mix
Handful fresh cilantro leaves
Salsa
Sour cream
Pico de gallo

Steps:

For the flank steak: Combine the olive oil, garlic, lime juice, chipotle peppers with sauce and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Put the flank steak in a large resealable plastic bag or baking dish. Pour in the marinade and make sure it adequately coats the meat. Seal the bag or cover tightly and refrigerate for 24 hours at least.
For the nachos: When ready to make the nachos, preheat the oven to 350 degrees F. Heat an indoor grill pan to high. Remove the meat from the marinade (discard the marinade).
Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn it 45 degrees halfway through on both sides to get nifty grill marks.) Set aside to rest.
In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add the onions and peppers, sprinkle over the taco seasoning and cook until the vegetables are somewhat soft and starting to get black bits, 3 to 5 minutes. Set aside.
Slice half of the flank steak into strips against the grain, then chop the slices into smaller bites (see Cook's Note). Put the sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
Arrange the tortilla chips on a large ovenproof platter (or baking sheet). Sprinkle plenty of cheese all over the top. Put the platter in the oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips). Generously sprinkle the peppers, onions and chopped steak all over the top. Garnish with cilantro leaves.
Serve immediately with salsa, sour cream and pico de gallo.

FAJITA NACHOS GRANDE

Fajita Nachos Grande image

This meal always takes me back to San Antonio, Texas where I learned to cook up fajitas and fell in love with just how delicious they are. I enjoy working with flank because it cooks up quickly and my husband loves it too. This is a hearty meal full of flavors. It is meaty, crunchy, spicy, cheezy and sure to be pleasy. It can...

Provided by Kimberly Biegacki

Categories Meat Appetizers

Time 15m

Number Of Ingredients 23

Ingredients

PREPARE FLANK STEAK NIGHT BEFORE
2 1/2 lb beef flank steaks
1 - 2 Tbsp oil, olive or grapeseed
1 - 2 Tbsp fajita seasoning
1 tsp cumin
1 tsp coriander
FAJITA NACHOS
1 pkg tortilla chips
1 can(s) seasoned black beans (rinsed and drained) then puree or use refried beans
1 jar(s) jalapeno peppers, sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/2 medium onion, sliced
1 can(s) green chiles, diced
1 pkg mexican blend shredded cheese
1 medium block of chihuahua cheese, grated
1 small container of medium chunky salsa
1 small container of sour cream
2 - 3 medium green onions, sliced
1/4 c chopped cilantro
1/2 c black olives, sliced
2 small limes, quartered
1 small bottle of hot sauce for those who need more heat. lol

Steps:

1. Prepare you flank the night before by either doing a marinade or a dry rub which I did. A little oil and fajita seasoning, cumin and coriander. Rub a little oil on the flank and then coat with the seasoning on both sides and put in a ziplock baggie or a sealed container and refrigerate overnight. ----This will cook up quickly on the grill 3 - 4 minutes or so.
2. Slice up your peppers and onions.
3. Saute in oil and then add ground ancho chili pepper and a little salt to your taste.
4. Put this in a dish that can go into the oven. Layer the tortilla chips first, then beans, sliced and drained jalapenos and 1/2 the cheeses.
5. Next add your sauteed peppers and onions, fajitas on top and then green chilies and the rest of the cheese.
6. Next place your nachos in oven to melt cheese.
7. Now the rest of your toppings, add your salsa, drizzle your sour cream or put several dollups on top. Add sliced green onions, black olives, cilantro and lime slices can be squeezed on top. Oh yeah, and put out a bottle of hot sauce for those who need more heat...like my husband does. LOL Now, your ready to eat. (I have to use whole olives cause my husband hates them. Easier to pick them off. LOL)

STEAK FAJITA NACHOS RECIPE BY TASTY

Steak Fajita Nachos Recipe by Tasty image

Here's what you need: hanger steak, salt, pepper, chili powder, garlic powder, cumin, oil, tortilla chips, green pepper, red pepper, white onion, pepper jack cheese, cheddar cheese, guacamole, sour cream, salsa

Provided by Tasty

Categories Appetizers

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 lb hanger steak
2 teaspoons salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cumin
3 tablespoons oil
9 oz tortilla chips
1 green pepper, sliced
1 red pepper, sliced
½ white onion, sliced
2 cups pepper jack cheese
1 cup cheddar cheese
guacamole, garnish
sour cream, garnish
salsa, garnish

Steps:

Preheat oven to 350F° (175°C).
Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated.
Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes.
Slice the steak into bite-size pieces.
In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients.
Bake for 15 minutes, until cheese is melted.
Enjoy!

Nutrition Facts : Calories 1204 calories, Carbohydrate 53 grams, Fat 71 grams, Fiber 5 grams, Protein 83 grams, Sugar 4 grams

FAJITA NACHOS

Fajita Nachos image

This is much like the fajita nachos you can order in most Mexican restaurants. You can also substitute chicken breast strips for the flank steak, or if you are on a tight budget, even ground beef will work well.

Provided by Brian Davis

Categories Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 lb flank steak
1 bag tortilla chips
2 cups shredded cheese (choose whatever your favorite is, I like Kraft's Mexican blend or a good white american cheese)
nonfat sour cream (optional)
guacamole (optional)
1 envelope fajita seasoning mix

Steps:

If you have a grill, grill flank steak seasoned with fajita seasoning until done.
If not, you can also cook indoors in a well-greased skillet.
Arrange tortilla chips on a baking sheet with aluminum foil covering it.
A pizza pan works particularly well for this.
Top the chips with the cooked Flank Steak, topped with cheese and any other toppings you desire, such as peppers or onions.
I also like to add a bit of fajita seasoning to the cheese to give it a little zest.
Place in 350 Degree oven for 20-30 minutes, depending on how long it takes to melt the cheese.
Garnish with sour cream, guacamole, lettuce, tomatoes, or any other desired garnish.

Tips:

To make the perfect fajita nachos grande, start with a sturdy base of chips. Corn tortilla chips are a classic choice, but you can also use pita chips or tortilla strips.
Layer on your favorite toppings. Classic fajita fillings like grilled chicken, steak, or shrimp are always a good option, but you can also add veggies, beans, or cheese.
Don't skimp on the cheese. A generous layer of melted cheese is essential for any good nachos grande.
Add some salsa and sour cream for extra flavor. You can also add guacamole, pico de gallo, or any other favorite Mexican toppings.
Broil the nachos for a few minutes until the cheese is melted and bubbly. This will help to hold all of the toppings in place.
Serve the nachos grande immediately with your favorite dipping sauces.

Conclusion:

Fajita nachos grande are the perfect party food. They're easy to make, delicious, and always a crowd-pleaser. So next time you're looking for a fun and festive dish to serve, give this recipe a try. You won't be disappointed!