Sheet-Pan Fajita Nachos

$- 1 lb boneless chicken breast, sliced thinly - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium onion, sliced - 2 tablespoons olive oil - 1 tablespoon fajita seasoning - 1 bag of tortilla chips (about 12 oz) - 2 cups shredded cheddar cheese - 1 cup black beans, rinsed and drained - 1 jalapeño, sliced (optional) - 1 avocado, diced - ½ cup sour cream - Fresh cilantro, for garnish When I make sheet-pan fajita nachos, I start with fresh, high-quality ingredients. The chicken needs to be sliced thinly for quick cooking. I love using both red and yellow bell peppers. Their sweet taste makes the dish pop. I drizzle olive oil over the chicken and veggies. It helps everything cook evenly. The fajita seasoning adds a burst of flavor. I mix it all in a bowl, ensuring every piece gets coated. For the base, I choose tortilla chips that are sturdy. This helps them hold the weight of the toppings without getting soggy. Shredded cheddar cheese is a must. It melts beautifully and ties all the flavors together. For toppings, I love rinsed black beans for extra protein. Sliced jalapeños offer a spicy kick, but they are optional. Diced avocado brings creaminess, while sour cream adds a tangy touch. Fresh cilantro makes everything look vibrant. For the full recipe, check the details above. - Preheat the oven to 400°F (200°C). - Prepare the chicken and veggies by mixing them with olive oil and fajita seasoning. This step is key for flavor. Make sure everything is well coated. - Roast the chicken and vegetable mixture on a sheet pan for 15-20 minutes. This allows the flavors to blend and develop. Keep an eye on it to avoid overcooking. - Layer the tortilla chips across the pan, covering the bottom. Then, top with the cooked chicken and veggies. Follow that with a generous sprinkle of cheese. - Bake until the cheese is melted, which takes about 5-7 minutes. Watch for that bubbly goodness! - Garnish with sliced jalapeños, diced avocado, sour cream, and fresh cilantro for a burst of color and flavor. Enjoy these Sheet-Pan Fajita Nachos straight from the pan for a fun meal experience! For the full recipe, check out the recipe details above. - To keep your chicken juicy, slice it thinly. Thin slices cook faster and stay moist. Use a meat thermometer to check if it reaches 165°F (75°C). - Layer your ingredients evenly. This ensures each chip gets toppings. A good layer of chicken, veggies, and cheese makes for a tasty bite. - Serve your sheet-pan fajita nachos on the sheet pan. It looks fun and casual. - Pair with sides like guacamole or salsa for extra flavor. Sour cream also works well. These additions complement the nachos and let everyone customize their dish. {{image_2}} You can switch out the chicken for steak or shrimp. Both options bring a new taste. For a twist, use thinly sliced steak. It adds a rich, beefy flavor. If you love seafood, shrimp cooks quickly and tastes great. Just adjust the cooking time for shrimp to avoid overcooking. If you want a vegan version, swap the cheese and sour cream. Use plant-based cheese made from nuts or soy. For sour cream, try cashew cream or coconut yogurt. These alternatives keep the dish creamy without dairy. To change the flavor, use different seasoning blends. Adding taco seasoning or smoked paprika can give a unique taste. Experiment with spices like cumin or coriander for extra depth. If you love veggies, add more to the mix. Zucchini, corn, or mushrooms can boost nutrition and flavor. For spice lovers, toss in more jalapeños or a dash of hot sauce. This adds heat and excitement to your nachos. For the full recipe, check the earlier sections. When you have leftover sheet-pan fajita nachos, store them in an airtight container. This keeps them fresh and tasty. You can place them in the fridge for up to three days. To reheat, use an oven set to 350°F (175°C). Cover the nachos with foil to keep them moist. Heat them for about 10 minutes. This way, the cheese stays melted, and the chips don’t get too soft. You can freeze nachos, but it is best to freeze the ingredients separately. This helps keep the texture right. Freeze cooked chicken and veggies in one bag. Store the tortilla chips in another bag. Remember, avoid freezing the assembled nachos. It will make the chips soggy. When you want to enjoy them, thaw the ingredients in the fridge overnight before baking again. What can I substitute for fajita seasoning? You can make your own fajita seasoning. Mix chili powder, cumin, garlic powder, and paprika. Use equal parts of each spice. This gives you great flavor without store-bought seasoning. How long does it take to cook chicken fully? Chicken should cook for about 15-20 minutes at 400°F (200°C). Use a meat thermometer to check. The chicken is done when it reaches 165°F (75°C). Can this recipe be made gluten-free? Yes! Use gluten-free tortilla chips. Most brands offer tasty options. Just check the label to be sure they are gluten-free. What are some good toppings for nachos? You can add many toppings! Try sliced olives, diced tomatoes, or pickled jalapeños. You can also use different cheeses like pepper jack or queso fresco. How many servings does this recipe yield? This recipe makes about 4-6 servings. It’s great for a small family or a fun game night with friends. Can this recipe be scaled for larger gatherings? Absolutely! Just double the ingredients. Use a larger sheet pan or two pans. Adjust cooking time if needed to ensure even cooking. This blog post covered making delicious sheet-pan fajita nachos. We explored the key ingredients like chicken, peppers, and cheese. I shared step-by-step instructions for perfecting the dish. Tips helped you keep the chicken juicy and serve it well. We also talked about fun variations and storage methods. In summary, these nachos are easy to make and fun to eat. Enjoy making this dish for your next gathering!$

Looking for a delicious and easy meal? Try these Sheet-Pan Fajita Nachos! Loaded with tender chicken, colorful bell peppers, and topped with melted cheese, they're perfect for sharing or a cozy night in. This simple recipe combines all your favorite flavors in one pan for a fun and tasty experience. Click through to explore the full recipe and make your next dinner a hit!

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Ingredients

1 lb boneless chicken breast, sliced thinly

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium onion, sliced

2 tablespoons olive oil

1 tablespoon fajita seasoning

1 bag of tortilla chips (about 12 oz)

2 cups shredded cheddar cheese

1 cup black beans, rinsed and drained

1 jalapeño, sliced (optional)

1 avocado, diced

½ cup sour cream

Fresh cilantro, for garnish

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, mix the sliced chicken, bell peppers, onion, olive oil, and fajita seasoning. Toss until everything is evenly coated.

Spread the chicken and veggie mixture evenly on a large sheet pan. Roast in the preheated oven for about 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.

Remove the sheet pan from the oven and layer the tortilla chips across the pan, ensuring they cover the bottom.

Sprinkle the cooked chicken and veggies generously over the chips, followed by a layer of black beans.

Evenly distribute the shredded cheddar cheese over the entire top.

Return the sheet pan to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Once done, remove from the oven and let it cool slightly. Top with sliced jalapeños (if using) and diced avocado.

Finish off with dollops of sour cream and sprinkle fresh cilantro on top for garnish.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6

- Presentation Tips: Serve directly on the sheet pan for a fun, casual dining experience. Provide extra sour cream and avocado on the side for guests to add their desired amounts.