Deluxe Fajita Nachos

fajita nachos

4 Appetizer Or 2 Main-Dish Servings


2½ cups cooked and shredded boneless skinless chicken breast
¼ cup Olde Westport Red River Fajita Spice Blend®
¼ cup water
8 ounces tortilla chips
1 (4 ounce) can sliced jalapeno peppers, drained
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 large tomato, chopped and drained
1 (2¼ ounce) can sliced pitted ripe olives
2 green onions, sliced
prepared salsa, as desired


In a 10 inch nonstick skillet over medium heat, add cooked chicken, Olde Westport Red River Fajita Spice Blend® and water. Bring to a gentle boil, lower heat and simmer 2 minutes or until liquid is evaporated, stirring often. Arrange tortilla chips evenly over a large shallow broiler proof pan. Top with chicken, jalapeno pepper, Cheddar and Monterey Jack cheese. Place under broiler until cheese melted. Sprinkle tomato, olives and onions over top. Add salsa as desired.