Low Carb Fajita Nachos

Transform your snack game with these irresistible Low Carb Fajita Nachos, a vibrant, guilt-free twist on classic nachos. Bell pepper strips take center stage as a colorful, crunchy base, replacing traditional chips for a low-carb alternative packed with flavor. Tender, spice-rubbed chicken breast is seared to perfection and layered with sautéed peppers, melted cheddar cheese, and a medley of fresh toppings like avocado, lime, and cilantro. Ready in just 35 minutes, this quick and easy recipe is perfect for game day, a casual appetizer, or even a light dinner. With all the bold, smoky flavors of fajitas and the comfort of nachos, this dish delivers a keto-friendly crowd-pleaser that doesn’t skimp on taste.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Red bell peppers
• 2 large Green bell peppers
• 1 large Yellow bell pepper
• 1 cup Shredded cheddar cheese
• 1 large Avocado
• 1 tablespoon Fresh lime juice
• 0.25 cup Fresh cilantro
• 0.5 cup Sour cream
• 0.5 cup Salsa

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the bell peppers lengthwise into 1/2 inch strips to mimic nacho chips. Set aside.

Step 3

In a small bowl, mix the chili powder, cumin, garlic powder, salt, and black pepper to create a spice blend.

Step 4

Rub the chicken breasts generously with the spice blend.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until the chicken is cooked through and golden brown.

Step 6

Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

Step 7

In the same skillet, add the remaining 1 tablespoon of olive oil, and sauté the bell pepper strips for about 3-4 minutes until they are slightly tender but still have a crunch.

Step 8

Spread the sautéed bell pepper strips onto a baking sheet lined with parchment paper.

Step 9

Scatter the sliced chicken evenly over the bell peppers, then sprinkle the shredded cheddar cheese over the top.

Step 10

Place the baking sheet in the preheated oven and bake for about 8-10 minutes until the cheese is melted and bubbly.

Step 11

While the nachos are baking, prepare the avocado by removing the pit and peeling. Dice the avocado and toss it with fresh lime juice and chopped cilantro.

Step 12

Remove the nachos from the oven and top with the avocado mixture, a dollop of sour cream, and your favorite salsa.

Step 13

Serve immediately and enjoy your Low Carb Fajita Nachos!

Nutrition Facts

Serving size	(1953.8g)

Amount per serving	% Daily Value*
Calories	2152.0

Total Fat 132.2g	0%
Saturated Fat 52.3g	0%
Polyunsaturated Fat 6.4g
Cholesterol 474.4mg	0%
Sodium 3175.4mg	0%
Total Carbohydrate 98.8g	0%
Dietary Fiber 33.9g	0%
Total Sugars 36.1g
Protein 156.3g	0%

Vitamin D 3.5IU	0%
Calcium 1153.6mg	0%
Iron 10.8mg	0%
Potassium 4257.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 28.3%

Carbs: 17.9%