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Loaded Fajita Nachos with Jalapeño-Lime Crema

(Serves 4)

Take nacho night to the next level! Crispy tortilla chips are piled high with tender chicken seasoned with Riega® Fajita Seasoning, sautéed peppers and onions, melty cheese, and all your favorite toppings. Finished with a zesty jalapeño-lime crema, these loaded nachos are perfect for game day, parties, or an easy weeknight dinner!

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You Will Need

Fajita Chicken

  • 1 lb chicken stir-fry strips (or boneless, skinless chicken thighs cut into pieces)
  • 1 tbsp Riega Fajita Seasoning
  • 1 tbsp olive oil
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh lime juice (added after cooking)

Fajita Vegetables

  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 tbsp olive oil
  • 1 tsp Riega Fajita Seasoning

Nachos

  • 10–12 oz sturdy restaurant-style tortilla chips
  • 1½ cups freshly shredded Monterey Jack cheese
  • 1 cup freshly shredded sharp cheddar or pepper jack
  • ½ cup black beans, drained, rinsed, and warmed
  • ¼ cup pickled jalapeños
  • ½ cup fresh pico de gallo, drained
  • 1 avocado, diced
  • Fresh cilantro
  • Lime wedges

Jalapeño-Lime Crema

  • ⅓ cup sour cream
  • 1 tbsp fresh lime juice
  • 1 tbsp finely minced pickled jalapeños
  • 1 tsp pickled jalapeño brine
  • ½ tsp honey
  • 1–2 tsp water, to thin as needed
Directions
  1. In a medium bowl, combine chicken strips, 1.5 tbsp Riega Fajita Seasoning, olive oil, and Worcestershire sauce. Toss until evenly coated. Cover and refrigerate for 20 minutes.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook approximately 5–7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Cook in batches if necessary to avoid overcrowding.
  3. Remove from heat and toss with 1 tbsp fresh lime juice. In the same skillet, heat 1 tbsp olive oil over medium-high heat.
  4. Add the sliced peppers and onions. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until softened with some nicely charred edges. Sprinkle with 1 tsp Riega Fajita Seasoning during the last minute of cooking. Remove from heat and set aside.
  5. Prepare the jalapeño-lime crema. Combine sour cream, lime juice, minced pickled jalapeños, jalapeño brine, and honey in a small bowl. Whisk until smooth, adding water a teaspoon at a time until it’s thin enough to drizzle. Refrigerate until ready to serve.
  6. Preheat your oven to 400°F. On a large parchment-lined sheet pan, layer:
    1. Half the tortilla chips
    2. Half the shredded cheese
    3. Half the chicken, peppers, onions, and black beans
    4. Remaining chips
    5. Remaining chicken, vegetables, beans, and cheese
  7. Bake for 7–10 minutes, until the cheese is completely melted.
  8. Remove the nachos from the oven and immediately add:
    1. Pickled jalapeños
    2. Fresh pico de gallo
    3. Diced avocado
    4. Jalapeño-lime crema
    5. Fresh cilantro
    6. Lime wedges
  9. Serve immediately while the cheese is hot and melted.
Featured Product

Riega® Organic
Fajita Seasoning

Never a dull bite with Riega Fajita Seasoning. This Tex-Mex blend will take your meal to the next level and allow you to make restaurant quality fajitas right out of your own kitchen. Simply follow the cooking directions on the back of the pouch or click on our recipe page to explore more options. Organic, Certified Kosher, Tested Gluten Free, and Vegan.

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