Go Back
- 2 cups cooked chicken, shredded - 1 bell pepper (red or green), sliced - 1 medium onion, sliced - 1 bag (12 oz) tortilla chips - 1 tablespoon olive oil - 1 teaspoon taco seasoning - 1 teaspoon garlic powder - 1 teaspoon paprika - 2 cups shredded cheddar cheese - 1 cup black beans, drained and rinsed - 1 jalapeño, sliced (optional) - 1 cup pico de gallo - 1/2 cup sour cream (for serving) - Fresh cilantro, chopped (for garnish) To create your sheet-pan chicken fajita nachos, gather these simple ingredients. You will want cooked chicken to save time. Shredding it makes it easy to mix. Choose one bell pepper, either red or green, for a pop of color. Slice your onion to add sweetness and flavor. Next, grab a bag of tortilla chips. They are the base of your nachos. Now, for the seasonings, olive oil helps the spices stick. Taco seasoning gives that classic flavor. Garlic powder and paprika add depth. For toppings, shredded cheddar cheese brings creaminess. Black beans add protein and texture. If you like spice, slice a jalapeño for an extra kick. Pico de gallo adds freshness, while sour cream provides a cool contrast. Lastly, sprinkle fresh cilantro on top for a burst of flavor. With these ingredients, you are ready to make a fun and tasty dish. - Preheat oven to 400°F (200°C). - In a bowl, mix 2 cups of shredded chicken, 1 sliced bell pepper, 1 sliced onion, 1 tablespoon of olive oil, 1 teaspoon taco seasoning, 1 teaspoon garlic powder, and 1 teaspoon paprika. Toss well. This mix brings great flavor. The olive oil helps the spices stick. The seasoning adds a nice kick. The chicken stays juicy, while the veggies get soft. - Spread the chicken and vegetable mix evenly on a large sheet pan. - Layer 1 bag of tortilla chips on top. - Sprinkle 2 cups of shredded cheddar cheese and 1 cup of drained black beans over the chips. This layering creates a perfect blend of flavors. The cheese melts beautifully and holds everything together. - Bake for 15 minutes. Check to see if the veggies soften and the chicken gets hot. - Remove the pan from the oven. Add sliced jalapeños if you like heat. Top with 1 cup of pico de gallo. - Return the pan to the oven for 10 more minutes. Wait until the cheese bubbles and gets golden. The whole dish will smell amazing. Once done, garnish with chopped fresh cilantro. Serve hot with sour cream on the side. This will make your nachos extra creamy. Enjoy! You can easily swap chicken with another protein. Try using shredded beef or turkey if you prefer. For a lighter touch, grilled shrimp adds a nice flair too. Different cheese options can also change the flavor. Use pepper jack for a spicy kick or mozzarella for a milder taste. You can blend different cheeses for a unique twist. For gluten-free variations, use gluten-free tortilla chips. Always check the label to ensure they meet your needs. You can also serve the nachos on a bed of lettuce instead of chips. If you want vegan options, replace chicken with black beans or lentils. Use vegan cheese or skip the cheese altogether. Top with avocado for a creamy finish instead of sour cream. {{image_2}} To keep your nachos fresh, start with proper storage. First, let the nachos cool to room temperature. Then, transfer them to an airtight container. You can also separate the toppings from the chips if you want to prevent sogginess. Store the chicken, veggies, and chips in one container. Place the cheese and toppings in another. This way, your nachos stay crisp. Leftovers can last in the fridge for up to three days. Reheating nachos is simple. I recommend using the oven for best results. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Bake for about 10 minutes until the cheese melts again. This method keeps the chips crunchy. If you're in a hurry, you can use the microwave. Place your nachos on a microwave-safe plate. Heat in short bursts of 30 seconds, checking after each burst. Be careful not to overheat them, or the chips will get tough. Enjoy your tasty leftovers! Yes, you can prepare some parts early. Cook the chicken and veggies first. Store them in the fridge for up to two days. When ready, just layer them on the chips and bake. This saves you time and makes it easy to serve. To avoid soggy nachos, serve them quickly after baking. If they do get soggy, add fresh toppings. You can also reheat them in the oven. Bake at 350°F (175°C) for a few minutes to crisp them up again. To serve more people, simply double or triple the ingredients. Use two sheet pans if needed. Make sure to keep the same cooking times. Just check to see the cheese is melted and bubbly. This way, everyone can enjoy your tasty nachos! This blog post shared a tasty nachos recipe, covering key ingredients, steps, and tips. You learned about using cooked chicken, veggies, and your favorite toppings. I also shared smart ways to store and reheat leftovers. Nachos are versatile, so feel free to adjust the recipe to match your taste. Whether for a party or a cozy night, nachos bring fun to the table. Enjoy creating your perfect dish and make every bite count!

Sheet-Pan Chicken Fajita Nachos

Elevate your snack game with these irresistible Sheet-Pan Chicken Fajita Nachos! Packed with shredded chicken, colorful bell peppers, and gooey cheese, this easy recipe is perfect for game day or family nights. Discover how to make this delicious dish in just 35 minutes. Don’t miss out on impressing your friends and family—click through to explore the full recipe now! #SheetPanNachos #ChickenFajitas #EasyRecipes #SnackIdeas
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 bell pepper (red or green), sliced

1 medium onion, sliced

1 tablespoon olive oil

1 teaspoon taco seasoning

1 teaspoon garlic powder

1 teaspoon paprika

1 bag (12 oz) tortilla chips

2 cups shredded cheddar cheese

1 cup black beans, drained and rinsed

1 jalapeño, sliced (optional)

1 cup pico de gallo

1/2 cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the shredded chicken, sliced bell pepper, sliced onion, olive oil, taco seasoning, garlic powder, and paprika. Toss until everything is well-coated.

      Spread the seasoned chicken and vegetable mixture onto a large sheet pan in an even layer.

        Bake in the preheated oven for 15 minutes, until the vegetables soften and the chicken is heated through.

          Remove the pan from the oven. Spread the tortilla chips evenly across the sheet pan over the chicken and veggies.

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

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

                Remove from the oven and top with sliced jalapeños (if using) and pico de gallo.

                  Garnish with fresh cilantro before serving.

                    Serve hot alongside sour cream for drizzling.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4