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Chicken Fajita Nachos with E Cheese Sauce | RaisingArrows.net

Chicken Fajita Nachos {with REAL Cheese Sauce}

A quick, healthy, and delicious nacho recipe with cheese sauce your entire family will love! Trim Healthy Mama S & E options
Course Main Course
Author Amy | Raising Arrows


  • 3 colored peppers, sliced
  • 3 yellow onions, sliced
  • 1 22 oz bag frozen diced Chicken Breast Meat (or dice your own chicken breasts and pre-cook)

S Cheese Sauce

  • 1 egg yolk
  • ½ tsp glucomannan (or try 1 tbsp arrowroot powder)
  • 1 tbsp heavy cream
  • 2 cup heavy cream (or try 1 cup milk and 1 cup cream if you aren't following a strict THM plan.)
  • 4 oz cream cheese
  • 8 oz cheddar cheese, grated
  • 10 oz diced tomatoes & green chilis (optional)

E Cheese Sauce

  • 1 cup chicken broth
  • 3 wedges Light spreadable cheese wedges
  • 1 tsp nutritional yeast
  • ½ tsp glucomannan
  • 10 oz diced tomatoes and green chilis (optional)
  • 1 bag blue corn chips


  • Saute’ the peppers and onions in a large skillet over medium heat. Once the veggies begin to soften, add in the diced chicken breast and cover. (You can add fajita seasoning here, but I really, really, really like the flavor of onions and peppers unadulterated, so I don’t season at all.) Turn your heat to low so you don’t overcook the peppers and onions and end up with mush. Put a lid on it too – it will keep its color better.
  • While your meat and veggies are cooking, start your cheese sauce:
    For S (low carb) Cheese Sauce: Create a binding agent by whisking together the egg yolk, arrowroot and 1 Tbsp cream. Set aside.
    In a saucepan, warm 2 cups of cream over medium heat. Once heated, add binding agent, and whisk until it begins to thicken.
    Turn the heat to low, and throw in the cream cheese and whisk like there’s no tomorrow. Then, stir in the grated cheese followed by the diced tomatoes and green chilies (if desired).
    Remove from heat, and build your “Nachos”! (note: this cheese is best hot off the stove, so don’t delay!)
    For E (healthy carb) Cheese Sauce: In a small saucepan, warm the chicken broth. Whisk in the spreadable cheese wedges (I buy mine at Aldi).
    When the sauce is smooth, add in the nutritional yeast (this lends a cheesy flavor and yellowish color).
    Lastly, sprinkle the glucomannan across the top of the sauce and whisk in. Continue to whisk until the cheese sauce thickens. Add in the diced tomatoes and green chilis if desired, and turn heat to low.
    Grab your blue corn chips and start building your nachos! (Again, this sauce is best warm, so don’t delay!)