Go Back
- 2 boneless, skinless chicken breasts, thinly sliced - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 medium onion, thinly sliced - 1 bag (12 oz) tortilla chips The main ingredients create a base full of flavor. The chicken gives protein, while the bell peppers and onion add color and crunch. Tortilla chips serve as the perfect crunchy base for our nachos. - 1 tablespoon taco seasoning - 2 cups shredded cheddar cheese - 1 cup black beans, drained and rinsed - 1/2 cup pico de gallo Seasonings are key to great taste. Taco seasoning fills the dish with southwest flair. Shredded cheese melts beautifully, making every bite cheesy. Black beans add heartiness, while pico de gallo brings freshness. - 1/4 cup fresh cilantro, finely chopped - Sour cream - Guacamole Garnishes finish the dish. Fresh cilantro brightens the nachos with color and flavor. Sour cream and guacamole add creaminess. They balance the spice and melt-in-your-mouth cheese. - Preheat your oven to 400°F (200°C). This heat cooks the food evenly. - In a large bowl, add the sliced chicken, red bell pepper, yellow bell pepper, and onion. - Pour in two tablespoons of olive oil and add one tablespoon of taco seasoning. - Sprinkle in salt and black pepper to taste. Toss everything until mixed well. - Spread the mixture on a large sheet pan. Make sure it is in a single layer. - Place the pan in the oven and bake for 20 minutes. The chicken should be cooked through. - Once done, remove the pan from the oven. Layer tortilla chips evenly over the chicken and veggies. - Top the chips with two cups of shredded cheddar cheese and one cup of black beans. - Return the pan to the oven for another 10 minutes. The cheese should be melted and bubbly. - After baking, add half a cup of pico de gallo and a quarter cup of chopped cilantro on top. - Serve hot with sour cream and guacamole on the side. Enjoy your nachos! - Use fresh ingredients for the best taste. Fresh veggies and chicken make a big difference. - Experiment with additional spices. Try cumin or chili powder to add depth. - Ensure an even layer for cooking. Spread your chicken and veggies flat on the pan. This helps everything cook well. - Monitor cheese melting closely. You want it gooey but not burnt. Keep an eye on it in the oven. - Serve nachos straight from the sheet pan. It makes for a fun, casual meal. You can also use a big platter for parties. - Pair with drinks like iced tea or a light beer. A side of fresh guacamole adds creaminess and flavor. {{image_4}} You can switch the chicken for other proteins. Beef works great for a heartier bite. Use ground beef or sliced flank steak. Shrimp is also a tasty choice. Just adjust the cooking time for shrimp, as it cooks faster. For a vegetarian twist, use black beans or roasted veggies. You can mix in mushrooms or zucchini for flavor. Cheese makes nachos special. Cheddar is classic, but you can try Monterey Jack or pepper jack for a kick. For a richer flavor, consider using gouda or fontina. If you need a dairy-free option, use plant-based cheese. There are many brands that melt well for nachos, so look for a good one. Toppings can change your nacho game. Try adding jalapeños for heat or corn for sweetness. Avocado slices bring creaminess, while olives add a salty bite. You can also customize with fresh salsas or sauces. Drizzle some hot sauce for extra zing. The choices are endless, so get creative! To store your nachos, let them cool first. Place them in an airtight container. This keeps them fresh and tasty. Use glass or plastic containers with tight lids. Avoid metal containers as they can affect flavor. You can reheat nachos in the oven or microwave. For the oven, preheat it to 350°F (175°C). Spread the nachos on a baking sheet. Bake for about 10 minutes, until hot. This helps keep them crispy. If using a microwave, heat in short bursts of 30 seconds. Check often to avoid sogginess. You can freeze the chicken and veggie mix, but not the assembled nachos. To freeze, place the mix in a freezer bag. Remove as much air as possible to prevent freezer burn. For thawing, put it in the fridge overnight. Reheat in the oven or on the stove. Avoid refreezing nachos once they have been thawed. Yes, you can prepare the chicken and veggies in advance. Store them in the fridge for up to two days. When ready to bake, spread them on the sheet pan and add the chips and cheese. This method saves time and keeps flavors fresh. You can make your own taco seasoning if needed. Combine chili powder, cumin, garlic powder, and paprika. This mix gives a great flavor. You can adjust the spices to match your taste. If you love heat, add some cayenne pepper. Yes! You can use corn chips, tortilla strips, or even pita chips. Each chip adds a unique taste. Try different types to see what you like best. Just ensure the chips can hold the toppings well. This blog post covered how to make delicious Sheet Pan Chicken Fajita Nachos. You learned about essential ingredients, step-by-step baking instructions, and useful tips. I shared ideas for variations, storage, and reheating nachos too. Use fresh ingredients and customize flavors for the best results. Whether you enjoy chicken or switch proteins, these nachos can fit your taste. Now, gather your ingredients and get cooking for a fun meal!

Sheet Pan Chicken Fajita Nachos

Get ready to indulge in these Sheet Pan Chicken Fajita Nachos! This easy recipe combines tender chicken, colorful bell peppers, and melted cheese baked to perfection. It’s a delicious and fun dish to share with family and friends. Perfect for game nights or gatherings, these nachos will be the highlight of your table. Click to explore the full recipe and make your next meal unforgettable! #Nachos #SheetPanDinners #EasyRecipes #ChickenFajitas
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 medium onion, thinly sliced

2 tablespoons olive oil

1 tablespoon taco seasoning

Salt and freshly ground black pepper to taste

1 bag (12 oz) tortilla chips

2 cups shredded cheddar cheese

1 cup black beans, drained and rinsed

1/2 cup pico de gallo

1/4 cup fresh cilantro, finely chopped

Sour cream and guacamole for serving

Instructions
 

Preheat your oven to 400°F (200°C) to get it nice and hot for an even cook.

    In a large mixing bowl, combine the sliced chicken, red and yellow bell peppers, and onion. Drizzle the mixture with olive oil and sprinkle in the taco seasoning along with a pinch of salt and freshly ground black pepper. Toss everything together until the chicken and veggies are thoroughly coated in the seasonings.

      Spread the coated chicken and vegetable mixture evenly on a large sheet pan, ensuring that it's in a single layer for optimal cooking. Place it in the preheated oven and bake for 20 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

        After 20 minutes, carefully remove the sheet pan from the oven. Evenly scatter the tortilla chips over the hot chicken and vegetable mix, ensuring good coverage for maximum flavor.

          Generously sprinkle the shredded cheddar cheese and black beans on top of the tortilla chips, allowing the cheese to nestle among the chips and mixture.

            Return the sheet pan to the oven and bake for an additional 10 minutes, or until the cheese is ooey-gooey and bubbly, creating a delicious golden layer.

              Once the nachos are done baking, take the sheet pan out of the oven and immediately top them with pico de gallo and freshly chopped cilantro for a burst of freshness and color.

                Serve hot with generous dollops of sour cream and guacamole on the side for extra creaminess and flavor contrast.

                  Prepzeit: 15 Minuten | Gesamtzeit: 45 Minuten | Portionen: 4-6

                    - Präsentationstipps: Serve the nachos directly from the sheet pan for a casual dining experience or transfer them to a large serving platter for a party. For an extra pop of color and flavor, consider garnishing with additional cilantro sprigs and lime wedges for squeezing over the top. Dive into your vibrant and scrumptious Sheet Pan Chicken Fajita Nachos – enjoy every bite!