1lb beef or chicken fajitas (cooked, chopped into bite size pieces)

1 large bag gluten free tortilla chips

1 medium size onion, chopped

1 large ripe tomato, chopped

1/2 -1 cup  of fresh finely chopped cilantro (your taste decides more or less)

1 green bell pepper, chopped

2 cups + 1/2 a cup or more shredded Colby jack cheese**

1-2 serrano peppers – sliced (or jalapeno if preferred)

salt and pepper to taste


Cook the fajitas according to directions.

While the fajitas are cooking:

  • If you did not use your oven to cook the fajitas  go ahead and preheat it to 375 degrees.
  • Chop / slice all your vegetables.  Grate your cheese if not already shredded.
  • Line a large cookie /baking sheet with aluminum foil and spray the foil with cooking spray.
  • Pour the bag of tortilla chips onto the baking sheet and spread out.

After the fajitas are finished cooking:

  • Slice or chop the fajitas into bite size pieces.
  • Top the chips with the fajitas.  Spread evenly across all the chips.  (If you have a vegetarian in the crowd, who doesn’t mind cheese, you can always leave section w/o meat)
  • Top the meat with the onions and bell peppers.
  • Add the tomatoes and then the cilantro
  • Sprinkle the cheese evenly across the pan of deliciousness
  • Add the serrano peppers
  • Sprinkle the remaining cheese over the peppers.

Bake at 375 degrees for 8-10 minutes or until the cheese is melted to your satisfaction.  Use a spatula to place individual servings on a plate.

**NOTES:  I place the peppers on last so that anyone who DOESN’T like peppers can easily spot them and remove them.  I also sprinkle a little extra cheese over the peppers at the end because I don’t want the pepper cooked “too much.”  This is a matter of preference.  Some people like all the chips and peppers a little browned.  

Friendly Reminder:  Most cheese is gluten free unless you get a brand that adds different flavors or other ingredients.  Always check the ingredients!

ENJOY your gluten free nachos