1. Saute yellow and purple onion in the cooking oil. 2. Boil water and dissolve bouillon cube separately. 3. Add dissolved bouillon cube to onions and peppers. 4. Turn up heat to caramelize the onions and peppers for a few minutes until thickened. 5. Add enough fajita seasoning spice and salt to your liking. 6. Add chicken strips to mixture. 7. Add corn. 8. Cook this down until chicken is cooked through and water is cooked off. 9. Line pan with back paper. 10. Put one layer of nachos onto your pan. 11. Put a layer of the chicken mixture on top. Make this layer smaller than the original layer of nachos. 12. Add a layer of cheese to your liking. I used 2 to 3 tablespoons. Enough to cover the chicken mixture and a bit of the nachos. 13. Another layer of nachos, again smaller than the previous layer. 14. Another layer of chicken mixture. 15. Finish with sprinkling cheese over the top followed with tomato slices and green onions to garnish. 16. Additions - add olive slices, jalapenos, etc., as extra garnishes. I will most likely add jalapenos into the layers on another attempt. 17. Bake in oven between 250f to 300f for 15 to 20 minutes or until cheese is melted and golden. 18. Transfer over to plate and cut away extra backpaper. ---------------------------------------------------------------------------
Nutrition
Ingredients
