Quick Skillet Cheesy Fajita Nachos
Ingredients
- 1 teaspoon olive oil
- ½ cup sliced red or yellow onion
- 1 bell pepper, any color, seeded and sliced or diced
- 1 cup fresh or frozen corn kernels
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup chopped Roma or cherry tomatoes
- ¼ cup chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 tablespoon fresh lime juice
- 3 cups cooked chopped chicken, (or leftover turkey!)
- 2 cups shredded Monterey Jack or sharp cheddar cheese, or a combination
- Tortilla chips
- Optional toppings: sour cream, salsa, olives, fresh cilantro, avocado, or any other topping you like
Instructions
- In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onions, bell pepper, corn, salt and pepper.
- Saute the vegetables, stirring occasionally, for 3-4 minutes until they have softened and onions have turned translucent.
- Add the beans, tomatoes, broth, cumin, and oregano. Bring the mixture to a gentle simmer, and cook for 5 minutes, stirring occasionally to prevent sticking.
- Stir in the chicken and lime juice. Cook until heated through, 1-2 minutes. Season to taste with additional salt and pepper, if needed.
- Sprinkle the cheese over the top of the mixture and cover with a lid or foil until the cheese is melted, 2-3 minutes.
- Serve the fajita mixture over tortilla chips with any taco/fajita toppings you like.
Notes
Nutrition Facts: the nutrition facts for this recipe were calculated based on the fajita mixture (but do not include the tortilla chips or optional toppings as those are added based on personal preference).
Adaptations: this recipe is so yummy and adaptable! Serve it in tortillas as fajitas/tacos rather than over chips, if you like. You could probably use canned (drained first) diced tomatoes in place of the chopped, fresh tomatoes, if you want to experiment.
Chicken: also, if you don't have cooked chicken or turkey on hand, you can cook cubed chicken in the hot skillet with a little olive oil until cooked through and browned (or use this method for quick shredded chicken); remove to a plate and proceed with the recipe.