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- 1 bag of tortilla chips - 1 pound boneless, skinless chicken breast, thinly sliced - 1 red bell pepper, sliced into strips - 1 green bell pepper, sliced into strips - 1 medium onion, sliced into rings - 2 tablespoons extra-virgin olive oil - 2 teaspoons fajita seasoning (store-bought or homemade) - 1 cup shredded sharp cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 cup canned black beans, drained and thoroughly rinsed - 1 fresh jalapeño, sliced (optional for added spice) - Fresh cilantro leaves, roughly chopped, for garnish - Sour cream and guacamole, for serving To make perfect Sheet Pan Fajita Nachos, gather all the ingredients first. This helps keep you organized. You need tortilla chips as the base. Use 1 pound of boneless, skinless chicken breast. Slice it thin for quick cooking. Next, grab a red bell pepper and a green bell pepper. Slice them into strips for a colorful look. A medium onion, sliced into rings, adds sweetness. You also need olive oil to coat the chicken and veggies. Fajita seasoning gives that classic flavor. For the cheese lovers, use sharp cheddar and Monterey Jack cheese. Black beans add protein and texture. If you enjoy heat, slice a fresh jalapeño. Lastly, fresh cilantro leaves add a lovely garnish. Serve with sour cream and guacamole for extra creaminess. When you have everything ready, you can start cooking. This recipe is fun, easy, and perfect for sharing. {{ingredient_image_2}} Preheating your oven is key. Set it to 400°F (200°C). This helps nachos bake evenly. A hot oven makes all the difference in cooking time and texture. In a large bowl, toss the chicken, bell peppers, and onion with olive oil and fajita seasoning. Make sure everything is covered well. This step adds great flavor to your filling. Take the seasoned chicken and veggies and spread them on a large sheet pan. Place them evenly across the pan. This ensures the chicken cooks well and the veggies get tender. Roast the mixture in your preheated oven for about 15 to 20 minutes. Check that the chicken reaches 165°F and the veggies are soft and slightly caramelized. This step is vital for taste and texture. Once roasted, remove the pan from the oven. Layer the tortilla chips on top of the chicken and veggie mix. Make sure to cover the base well for a strong nacho foundation. Now, distribute the cooked chicken and veggies over the tortilla chips. This way, every chip gets some tasty toppings. It creates a burst of flavor in each bite. Sprinkle the shredded cheddar and Monterey Jack cheese generously over the nachos. Try to cover all the toppings so you get a cheesy experience. I like to use a mix for depth of flavor. Next, add the drained black beans and sliced jalapeños on top. The beans add protein and the jalapeños give a nice kick. These layers create a wonderful taste contrast. Return the sheet pan to the oven for another 5 to 7 minutes. Bake until the cheese melts and bubbles up slightly. The cheese should look golden and delicious at this stage. After baking, carefully take the pan out of the oven. Let it cool a bit, then garnish with fresh cilantro. This adds a bright pop of color and freshness to your dish. Serve your nachos hot with bowls of sour cream and guacamole. These dips add creaminess and flavor, making the meal even better. Enjoy! You can make your fajita nachos unique. Here are some topping ideas: - Diced tomatoes - Sliced olives - Corn - Avocado or guacamole - Fresh lime juice - Different types of cheese like pepper jack - Salsa or pico de gallo Feel free to mix and match your favorite flavors. The key is to balance flavors and textures. Having the right tools makes cooking easier. Here’s what I recommend: - Large mixing bowl for tossing ingredients - Sheet pan for roasting - Spatula for mixing and serving - Sharp knife for slicing veggies - Measuring spoons for precise seasoning These simple tools help you achieve the best results. To save time, prepare ingredients before you start cooking. Here are some tips: - Slice veggies and chicken in advance. - Preheat the oven while you prep. - Use a timer to track cooking time for each step. - Clean as you go to keep your workspace tidy. These steps make the process quicker and more fun. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality chicken will enhance the flavor of your nachos significantly. Opt for organic produce if possible for the best taste. Customize Your Heat: Adjust the spiciness by adding more or fewer jalapeños, or even using a spicier cheese. You can also incorporate some hot sauce for an extra kick. Layer Wisely: For a well-balanced nacho experience, layer toppings evenly. This ensures that every chip has a bit of everything, preventing any dry bites. Serve Immediately: Nachos are best enjoyed fresh out of the oven while the cheese is still gooey. Plan to serve them right after baking for maximum enjoyment. {{image_4}} To make vegetarian fajita nachos, swap the chicken for plant-based options. You can use mushrooms or zucchini for a meaty texture. Black beans add protein and fiber. Try using extra cheese or a plant-based cheese for flavor. You can also load up on bell peppers and onions for a fresh crunch. These swaps keep the dish tasty and filling. If you love heat, there are easy ways to spice things up. Add more jalapeños or use spicy peppers like serranos. You can also sprinkle some chili powder or cayenne pepper on the chicken and veggies. For a fiery kick, try drizzling hot sauce over the nachos before serving. These options will set your taste buds on fire! You don’t have to stick to chicken for your nachos. Try using beef for a heartier flavor. Ground turkey or pork can also work well. If you prefer seafood, shrimp makes a great topping too. Just remember to adjust the cooking time for different proteins. This allows everyone to enjoy their favorite flavors. To keep your fajita nachos fresh, store them in an airtight container. Make sure the nachos have cooled down first. This helps keep them from getting soggy. You can store them in the fridge for up to three days. If you want to enjoy them later, separate the chips from the toppings. This helps maintain the crunchiness of the chips. When reheating, use the oven to keep the nachos crispy. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat them for about 10-15 minutes. You can also cover them with foil to avoid burning. If you want to use the microwave, heat in short bursts of 30 seconds. This method may make the chips a bit soggy, so be careful. Freezing nachos is possible, but I recommend freezing the toppings separately. Place the chicken, veggies, and beans in a freezer-safe bag. Remove as much air as possible, and seal it tight. You can freeze these for up to three months. When you're ready to eat, thaw overnight in the fridge. Reheat the toppings on the stove or in the oven. Serve them over fresh tortilla chips for the best taste. Yes, you can switch cheeses. Here are a few options: - Monterey Jack - Pepper Jack for spice - Queso Blanco for creaminess - Mozzarella for a stretchy texture Try different blends for unique flavors! You can keep leftover nachos for about 2-3 days. Store them in an airtight container. Use foil or plastic wrap to cover the nachos. This helps keep them fresh. Fajita nachos pair well with: - Fresh guacamole - Creamy sour cream - Salsa for added flavor - A side of refried beans - Crispy tortilla strips These sides will enhance your nacho experience! Yes, you can prep fajita nachos in advance. Here are some tips: - Cook the chicken and veggies a day before. - Store them separately from the chips. - Layer everything just before baking. This way, you get fresh nachos quickly! Fajita nachos are a fun, delicious dish. We covered the key ingredients and steps. Preheating the oven ensures perfect cooking. Layer your tacos right to enhance flavor. Explore variations to suit your taste. Remember to store leftovers correctly for later. Finally, making these nachos can bring joy to your table. Try them out and enjoy!

Sheet Pan Fajita Nachos Delight

A delicious and easy-to-make nacho dish featuring seasoned chicken, bell peppers, and two types of cheese, all baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 bag tortilla chips
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 1 unit red bell pepper, sliced into strips
  • 1 unit green bell pepper, sliced into strips
  • 1 medium onion, sliced into rings
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fajita seasoning
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup canned black beans, drained and rinsed
  • 1 unit fresh jalapeño, sliced (optional)
  • to taste unit fresh cilantro leaves, roughly chopped, for garnish
  • to serve unit sour cream and guacamole

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, toss together the thinly sliced chicken breast, sliced bell peppers, and onion rings with olive oil and fajita seasoning.
  • Transfer the seasoned chicken and vegetable mixture onto a large sheet pan, distributing them evenly.
  • Roast in the preheated oven for approximately 15-20 minutes until the chicken is fully cooked and the vegetables are tender.
  • Once roasted, layer the tortilla chips across the top of the mixture on the sheet pan.
  • Distribute the cooked chicken and vegetable mixture over the tortilla chips.
  • Sprinkle the shredded cheddar and Monterey Jack cheese across the top.
  • Scatter the drained black beans and optional jalapeño slices across the nachos.
  • Return the pan to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
  • Carefully remove the sheet pan from the oven and allow it to cool slightly before garnishing with freshly chopped cilantro.
  • Serve hot with bowls of sour cream and guacamole.

Notes

Feel free to customize toppings and add more spices according to your taste.
Keyword chicken, fajitas, nachos, sheet pan, snack