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Chicken Fajita Nachos

Sheet Pan Chicken Fajita Nachos Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 bell peppers, sliced
  • 1 medium onion, sliced
  • 8 oz sturdy tortilla chips
  • 2 cups shredded Mexican-blend cheese
  • Sour cream, salsa, fresh cilantro, lime wedges, for serving

Method
 

  1. Preheat oven to 400°F. Toss chicken with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Heat oil in a skillet over medium-high heat. Sear chicken for 4 to 5 minutes, turning occasionally, until browned.
  2. Add sliced peppers and onion to the skillet. Cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until softened and charred at the edges.
  3. Spread chips on a rimmed baking sheet. Top with chicken mixture and shredded cheese.
  4. Bake for 8 to 10 minutes until cheese is melted and bubbly and chip edges turn golden.
  5. Remove from oven. Top with sour cream, salsa, and cilantro. Serve hot with lime wedges.

Notes

For the best crunch, use a mix of corn and flour tortilla chips. Add fresh jalapeño slices before baking if you like heat. These nachos are at their crispiest right out of the oven and don’t store well, so plan to finish them the same day.