Sheet Pan Chicken Fajita Nachos

$- 2 boneless, skinless chicken breasts, sliced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium onion, sliced - 1 bag (12 oz) tortilla chips - 2 cups shredded cheddar cheese - 1 cup black beans, drained and rinsed For this dish, you need chicken and colorful veggies. The chicken adds protein, while the bell peppers and onion bring flavor and texture. Tortilla chips serve as the base, making each bite crunchy. I love using a mix of red and yellow bell peppers. They add sweetness and a pop of color. - 2 tablespoons olive oil - 1 tablespoon taco seasoning - Salt and pepper to taste Olive oil helps the chicken and veggies cook evenly. Taco seasoning adds zest and warmth. Salt and pepper enhance all the flavors, making the dish tasty. I recommend measuring these carefully for the best results. - 1/2 cup pico de gallo - Sour cream - Guacamole These toppings make your nachos even better! Pico de gallo gives freshness, while sour cream and guacamole add creaminess. You can mix and match these toppings based on your taste. Feel free to get creative! First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, take a large bowl. In this bowl, mix the sliced chicken, red and yellow bell peppers, and onion. Drizzle in 2 tablespoons of olive oil. Add 1 tablespoon of taco seasoning, along with salt and pepper to taste. Toss all the ingredients together until they are well coated. Once mixed, spread the chicken and vegetable mix onto a sheet pan. Make sure to arrange it in a single layer. This helps everything cook nice and even. Now it’s time to assemble your nachos! Once the chicken and veggies are ready, remove the sheet pan from the oven. Scatter a bag of tortilla chips over the cooked chicken and veggies. Be sure to cover the pan well. Then, sprinkle 2 cups of shredded cheddar cheese and 1 cup of black beans evenly over the tortilla chips. This layer is where the magic happens! Return the sheet pan to the oven and bake for another 10 minutes. This will melt the cheese and make it bubbly. After 10 minutes, check to see if the cheese is melted and everything looks hot. When done, remove the sheet pan from the oven. Top your nachos with pico de gallo and fresh chopped cilantro for a burst of flavor. Enjoy your delicious creation! To ensure perfect chicken texture, start with fresh chicken breasts. Slice them thinly for quick cooking. Toss the chicken with olive oil and taco seasoning before baking. This adds flavor and keeps it moist. Bake the chicken and veggies at 400°F for about 20 minutes. Check that the chicken is no longer pink inside before serving. For crispy nachos, use sturdy tortilla chips. Layer them well over the chicken and veggies. Spread cheese and black beans evenly on top. Bake for an extra 10 minutes until the cheese is bubbly. This keeps the chips crunchy beneath the toppings. The best way to serve your nachos is right from the sheet pan. This makes it easy for everyone to dig in. For a fun touch, place extra cilantro and lime wedges around the dish. They add color and flavor. I recommend pairing these nachos with a fresh salad or some seasoned rice. Both sides complement the dish and add balance to your meal. If you want alternatives for chicken, try using cooked shredded beef or pork. These options add great flavor and work well with the toppings. For cheese, you can use Monterey Jack or pepper jack. Both melt nicely and add a different taste. If you're in the mood for something unique, try crumbled feta or goat cheese for a twist. {{image_2}} You can easily make a vegetarian version of these nachos. Just replace the chicken with black beans. Beans add protein and flavor. You can also add more veggies. Try corn, zucchini, or mushrooms. These choices bring great taste and color. If you like heat, add jalapeños to your nachos. Slice them thin and spread them over the top. You can also use spicy cheese blends. Pepper jack cheese works well. It melts nicely and adds a kick to every bite. Want to elevate your nachos? Add sliced avocado for creaminess. It balances the flavors and adds healthy fats. You can also use artisan tortilla chips. These chips are thicker and crunchier. They hold up better under all those toppings. To keep your nachos fresh, place them in an airtight container. This helps lock in flavor and moisture. Store the nachos in the fridge. They stay good for up to three days. If you notice they start to get soggy, that means it's time to eat them! To reheat your nachos, use an oven. Preheat it to 350°F (175°C). Spread the nachos on a baking sheet. Heat them for about 10 minutes or until warm. This method helps restore some crispiness. You can also use an air fryer for even better results. Just place them in the air fryer basket for 5 minutes at 350°F (175°C). Can you freeze nachos? Yes, but it’s best to freeze the toppings separately. This way, the chips don’t get soggy. Place the chicken and veggies in a freezer-safe bag. Store the tortilla chips in their original bag or a separate container. They can last in the freezer for up to three months. When ready to eat, thaw everything in the fridge overnight. Then, reheat according to the instructions above. Enjoy your nachos fresh and crispy! You can use several tasty alternatives for chicken. Here are some popular options: - Tofu: Firm tofu works well. Press it to remove extra moisture, then season and cook. - Ground beef: This adds a rich flavor. Cook it with the same seasonings as the chicken. - Turkey: Ground turkey is a lean option. Use it just like ground beef. - Shrimp: Quick to cook, shrimp adds a seafood twist. Season and sauté before adding to nachos. - Beans: For a vegetarian option, black or pinto beans are great. They add protein and flavor. Achieving crispy nachos is easy with a few simple tips: - Use fresh chips: Buy high-quality tortilla chips for the best crunch. - Don’t overload: Avoid piling on too many toppings. This keeps chips crispy. - Layer smartly: Start with a layer of chips. Then, add toppings, cheese, and more chips. - Bake at a high temp: Baking at 400°F (200°C) helps the cheese melt quickly without sogging the chips. - Serve right away: Nachos taste best straight from the oven. The longer they sit, the soggier they get. Yes, you can prep this dish ahead of time. Here’s how: - Prep chicken and veggies: Slice and season your chicken and vegetables. Store them in the fridge for up to 24 hours. - Assemble nachos: You can layer the chips and toppings on a sheet pan. Cover it and keep in the fridge. - Bake when ready: Just preheat your oven and bake for 20 minutes. Add cheese and bake again to melt. - Storage tips: If you have leftovers, store them in an airtight container. They last 3-4 days in the fridge. We covered a lot about making perfect nachos. You learned about the key ingredients like chicken, fajita veggies, and yummy toppings. I shared step-by-step instructions for cooking and serving. You also got tips for keeping nachos crispy and ideas for storage. Try out variations to match your taste. Whether you go spicy or vegetarian, there's a nacho for everyone. Enjoy your nacho-making journey and spice up your meals!$

Craving a cheesy and fiery snack? Try these Sheet Pan Chicken Fajita Nachos for a hassle-free and delicious meal! With juicy chicken, colorful peppers, and melty cheese all piled on crispy tortilla chips, this dish is perfect for game nights or casual gatherings. Explore the full recipe including easy step-by-step instructions and presentation tips. Click through to satisfy your nacho cravings today! #ChickenFajitas #SheetPanRecipes #NachoNight #EasyDinner

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Ingredients

2 boneless, skinless chicken breasts, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium onion, sliced

2 tablespoons olive oil

1 tablespoon taco seasoning

Salt and 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, chopped

Sour cream and guacamole for serving

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil, season with taco seasoning, salt, and pepper, then toss until evenly coated.

Spread the chicken mixture onto a sheet pan in a single layer and bake in the preheated oven for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Remove the sheet pan from the oven and scatter the tortilla chips over the cooked chicken and vegetable mixture.

Sprinkle the shredded cheddar cheese and black beans evenly over the tortilla chips.

Return the sheet pan to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Once out of the oven, top the nachos with pico de gallo and fresh cilantro.

Serve hot with dollops of sour cream and guacamole on the side.

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

- Presentation Tips: Serve directly from the sheet pan or transfer to a large serving platter. For added flair, garnish with extra cilantro and lime wedges. Enjoy your vibrant and delicious Sheet Pan Chicken Fajita Nachos!