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- 2 boneless, skinless chicken breasts, cut into thin strips - 1 red bell pepper, sliced into thin strips - 1 green bell pepper, sliced into thin strips - 1 medium yellow onion, thinly sliced - 1 tablespoon olive oil - 1 tablespoon taco seasoning (store-bought or homemade) - Salt and pepper to taste - 8 ounces tortilla chips (thick-cut for better support) For your nachos, the chicken gives a solid protein base. Use fresh chicken breasts, as they cook well and stay juicy. The bell peppers add color and crunch, while the onion brings sweetness. Olive oil helps the seasoning stick and adds flavor. Taco seasoning gives that classic taste we all love. A pinch of salt and pepper will enhance all the flavors. - 2 cups shredded sharp cheddar cheese - 1 cup canned black beans, rinsed and drained - 1 ripe avocado, diced - ½ cup fresh cilantro, chopped - 1 cup sour cream (for serving) - Lime wedges (for serving) Cheddar cheese is the star here. It melts beautifully and has a rich flavor. Black beans add protein and texture, making the dish hearty. Avocado offers creaminess and freshness. Cilantro brings a burst of flavor, while sour cream adds a cool touch. Don’t forget the lime wedges for a zesty kick! - Substitutions for Healthier Options - Vegetarian Alternatives If you want a healthier option, try using grilled chicken instead of baked. You can swap the tortilla chips for baked chips or even veggie chips. For a vegetarian version, use black beans as your protein. You can also add more veggies like mushrooms or zucchini for extra flavor. These swaps keep the dish tasty while fitting different diets. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This helps the nachos crisp up nicely. A hot oven is key for a great texture. In a large bowl, combine the chicken, red and green bell peppers, and yellow onion. Drizzle the olive oil over everything. Add taco seasoning, salt, and pepper to taste. Toss until the chicken and veggies are coated well. This step builds flavor. Spread the mixture evenly on a large sheet pan. Make sure not to overcrowd it. Bake in the preheated oven for about 20 minutes. The chicken should reach 165°F (75°C), and the veggies should be tender and slightly caramelized. This makes everything delicious. Once cooked, take the sheet pan out of the oven. Carefully layer the tortilla chips over the chicken and veggies. Spread them out evenly. This helps every chip get some goodness on top. Put the sheet pan back in the oven for 5-7 minutes. Watch carefully as the cheese melts. It should be bubbly and slightly golden. This is when it gets extra tasty. After the cheese has melted, take the pan out. Top your nachos with diced avocado and fresh cilantro. This adds a nice pop of flavor. Serve them hot with sour cream and lime wedges. Enjoy every bite! - Choosing the Right Tortilla Chips Use thick-cut tortilla chips for the best base. They hold toppings well and stay crunchy. Thin chips may get soggy when you add hot ingredients. Look for chips labeled "restaurant style" or "thick-cut." This helps ensure your nachos stay crisp until the last bite. - Best Practices for Reheating Store any leftover nachos in an airtight container. Keep them in the fridge for up to two days. When you reheat, use an oven or air fryer. This keeps the chips crispy. Microwaving can make them soft. Heat at 350°F (175°C) for about 10 minutes for best results. - Additional Seasoning Techniques To boost flavors, add more spices. Try smoked paprika or chili powder for a kick. Fresh lime juice adds brightness. You can also sprinkle some cumin for warmth. Experiment with different spices until you find your perfect mix. Each tweak can make your nachos unique and tasty! Pro Tips Choose the Right Chips: Opt for thick-cut tortilla chips to ensure they hold up under the weight of the toppings without getting soggy. Customize Your Seasoning: Feel free to adjust the taco seasoning to your taste; adding a pinch of cayenne can give your nachos a nice kick! Don’t Overcrowd the Pan: Spread the chicken and veggies in a single layer to ensure even cooking and avoid steaming. Fresh Toppings Matter: Adding fresh ingredients like avocado and cilantro right before serving enhances the flavor and adds a beautiful presentation. {{image_4}} You can spice things up for your chicken fajita nachos. Here are some ideas: - Add Jalapeños: Slice fresh or pickled jalapeños for heat. - Chipotle Sauce: Drizzle chipotle sauce over the top for a smoky flavor. - Hot Sauce: Use your favorite hot sauce for an extra kick. These spicy alternatives bring more flavor and excitement to your dish. If you want a meat-free option, you can make tasty vegetarian nachos. Here are some bean-based substitutes: - Black Beans: Use canned black beans for protein and fiber. - Pinto Beans: Swap in pinto beans for a creamy texture. - Refried Beans: Spread refried beans on the bottom for a rich layer. These options keep your nachos hearty and filling without meat. Explore different flavors with theme-based nachos. Here are some ideas: - Mexican-Inspired: Add fresh corn and pico de gallo for a fresh twist. - Italian Flavors: Use marinara sauce and mozzarella cheese for an Italian flair. - BBQ Style: Top with shredded BBQ chicken and cheddar for a smoky taste. These international flavors let you enjoy nachos in new and fun ways. - To store leftover nachos, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them longer, consider freezing. - The best way to reheat nachos is in the oven. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat for about 10 minutes until warm and crispy. You can also reheat them in a microwave, but they may get soggy. - To freeze nachos, first, cool them completely. Then, place them in a freezer-safe bag or container. Try to remove as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight and follow the reheating instructions. Yes, you can use frozen chicken. Just remember that you must cook it fully. This means you may need to bake it longer. Use a meat thermometer to check the internal temp at 165°F (75°C). Always follow safe cooking practices. Thawing the chicken in the fridge overnight is best. This helps it cook evenly. If you want a dairy-free option, try using vegan cheese. Many brands offer great taste and melt well. You can also use cashew cheese or nutritional yeast for a cheesy flavor. These options work well on nachos and keep them creamy. To make these nachos gluten-free, choose gluten-free tortilla chips. Many brands offer them now. Check the label to ensure there are no added gluten ingredients. You can also use corn tortillas, cut them into chips, and bake them for a fresh flavor. You can prep the chicken and veggies ahead of time. Cut them and store in the fridge. You can even season them the night before. Just bake them the next day when you're ready. This saves time and makes dinner easier. These nachos last for about 3 days in the fridge. Store them in an airtight container. If you want to keep them longer, freeze the chicken and veggies separately. This way, you can enjoy them later without losing flavor. Sheet pan chicken fajita nachos are fun and easy to make. We covered ingredients, cooking steps, and tips for the best results. Remember to layer your nachos well and choose the right chips. You can adjust the recipe with healthier options or make them vegetarian. Storing and reheating leftovers is simple, too. Use the ideas shared to customize your nachos and keep things fresh. Dive into nacho-making and enjoy every bite. You’ll impress your friends and family with your tasty creation!

Sheet Pan Chicken Fajita Nachos

A delicious and easy-to-make dish featuring chicken, peppers, and cheese layered on tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into thin strips
  • 1 piece red bell pepper, sliced into thin strips
  • 1 piece green bell pepper, sliced into thin strips
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • to taste salt and pepper
  • 8 ounces tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1 piece ripe avocado, diced
  • 0.5 cup fresh cilantro, chopped
  • 1 cup sour cream (for serving)
  • as needed lime wedges (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the sliced chicken breasts, red and green bell peppers, and yellow onion. Drizzle with olive oil and sprinkle with taco seasoning, salt, and pepper. Toss to coat evenly.
  • Spread the chicken and vegetable mixture evenly across a large sheet pan. Bake for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Remove the sheet pan from the oven and layer the tortilla chips over the cooked chicken and vegetables.
  • Sprinkle shredded cheddar cheese over the tortilla chips, followed by an even distribution of black beans.
  • Return the sheet pan to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and top with diced avocado and chopped cilantro.
  • Serve hot with sour cream and lime wedges.

Notes

Use thick-cut tortilla chips for better support.
Keyword chicken, fajitas, nachos, sheet pan