Easy & delicious

Fajita Chicken Nachos Recipe

These fajita chicken nachos are made in a sheet pan with perfectly melty cheese. From casual weeknight dinners to fun gatherings with friends, these Tex-Mex-inspired nachos are sure to be a favorite.

 - It's great for using leftover chicken  - It cooks up super quickly. - It's easily customized: put whatever toppings you like on it!

Why make this dish?

For the Nachos – 11 oz tortilla chips – 3/4 lb cooked chicken – 10-12 oz cheese – 1 medium onion – 2 bell peppers – 1/2 tbsp oil  – 1/2 tsp kosher salt For Serving – Salsa – Avocado – Chopped cilantro – Jalapeno


Preheat oven to 350F. Pour the oil into a pan over medium heat then thinly slice the onion. Place onion in the pan and cook for 8-10 minutes


Prep the bell peppers by removing the tops & seeds, then cutting them into small pieces. Add to the onions with the kosher salt and cook for 5-7 minutes.


Be sure to cut your bell peppers into bite-sized pieces - you don't want them too big to fit on a nacho!


- Hot Pan Kitchen

While veggies are cooking, add parchment paper to a sheet pan and spread the tortilla chips out in a single layer.


Add some cut up cooked chicken in an even layer on top of the tortilla chips.


Once the veggies are done cooking, spread them out as evenly as possible on the sheet pan.


Sprinkle the shredded cheese in an even layer over everything.


Place the sheet pan in the oven and cook for 12-20 minutes - different cheeses will take different amounts of time to melt.


Remove the sheet pan from the oven and top with whatever you like, then serve!


Your family will love this recipe!

Taryn Solie

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