These Sheet Pan Chicken Fajita Nachos are made with a traditional fajita mixture piled on a layer of tortilla chips, then topped with melted cheese and loaded with other nacho toppings. A family favorite meal or a delicious appetizer for game day.
Sheet Pan Chicken Nachos
This chicken fajita nachos recipe is so delicious! You have tender and juicy seasoned chicken with perfectly cooked vegetables. Added on top is sour cream, Mexican cheese, salsa, and guacamole. You can add freshly squeezed lime or pico de gallo on top to add even more flavor.
This is my favorite appetizer to make for any gathering and easily baked on a sheet pan! If you’re not a fan of fajitas with the addition of peppers, try our chicken nachos with queso – it’s so delicious as well!
Ingredients Needed
- Olive Oil – You can substitute this with vegetable oil or canola oil.
- Veggies – Onion, Red and green bell pepper sliced into strips.
- Fajita Seasoning Mix – any store-bought brand or homemade fajita seasoning.
- Lime Juice – Use fresh lime juice for the best flavoring.
- Chicken – You will need boneless and skinless chicken sliced into bite-sized pieces.
- Tortilla Chips – any brand.
- Cheese – Use Mexican style shredded cheese.
- Optional Toppings – Jalapenos, salsa, fresh cilantro, guacamole, or sour cream.
How To Make Fajita Nachos
This only takes about 15 minutes of prep – So Easy!
- Heat 1 1/2 Tablespoons of oil in a large skillet. Add the peppers and onions for approximately 5 minutes until tender and browned and set aside.
- Add remaining oil and cook the chicken for around 5 to 7 minutes.
- Mix the seasoning and water into a small bowl, then combine withe the chicken. Squeeze in some fresh lime juice.
- Place tortilla chips on a baking sheet. Add the cooked chicken and veggies. Sprinkle the cheese on top, then set your oven to broil and bake for 2 to 4 minutes to melt.
- Remove the Nachos and add your preferred toppings or serve on the side.
- Serve immediately and Enjoy!
Different Meats for Sheet Pan Nachos
This sheet pan nachos recipe is made with chicken which is one of our favorite meats for Nachos. However, if you want to add different types of meat, you can definitely change it! Simply replace the chicken with ground beef, ground turkey, strips of skirt steak, pork, or any other meats you prefer.
Best Toppings For Chicken Fajita Nachos
The best part of Nachos (other than the melted cheese) are the additional toppings. Here are some other topping suggestions: black olives, shredded lettuce, beans (such as pinto beans, black beans, or refried beans), avocado crema, diced red onion, white queso, tomatoes, corn, candied jalapenos, salsa verde, sliced avocado and any other veggies of your choice.
Tips and Variations
Air Fry – if you’d rather not heat the oven, follow our directions for Air Fryer Nachos for heating.
Sheet pan nachos work great with leftover chicken. If you have leftover chicken from Slow Cooker Queso Chicken Tacos or Slow Cooker Ranch Chicken Tacos, you can use it in this recipe. Leftover rotisserie chicken is also great to use.
Cheese – any Mexican cheeses will work like Monterey Jack cheese, or sharp cheddar cheese.
Chips – any kind of tortilla chips will work or you can even use corn chips like Fritos!
Leftovers – Unfortunately, nachos really do not keep well and chips get soggy when refrigerated. Consider cutting the recipe in half if you don’t think you can finish it. Just bake it on a smaller pan!
More Fajita Recipes
- Sheet Pan Steak Fajitas
- Chicken Fajita Bowl (Meal Prep)
- Air Fryer Steak Fajitas
- Crockpot Steak Fajitas
Sheet Pan Chicken Fajita Nachos
Ingredients
- 3 Tablespoons olive oil divided
- 1 large red bell pepper sliced into strips
- 1 large green bell pepper sliced into strips
- 1 large white onion halved and sliced
- 2 Tablespoons fajita seasoning mix
- 2 Tablespoons water
- 1 Tablespoon lime juice
- 2 boneless skinless chicken breasts (about 1½ lbs trimmed and sliced into bite-sized pieces)
- 40 tortilla chips
- 2 cups Mexican cheese
- Additional Toppings – jalapeno pepper, salsa, guacamole, sour cream (optional)
Instructions
- Add 1 ½ tablespoons of olive oil to a large skillet over medium-high heat and add the peppers and onion and cook for about 5 minutes, stirring frequently, until they are soft and begin to get brown spots. Transfer the vegetable to a large bowl and set it aside.
- Add the remaining olive oil to the skillet along with the chicken and cook for 5 to 7 minutes until the chicken is cooked through.
- In a small bowl, whisk together the seasoning and water and then add to the chicken and stir to coat. Add in the lime juice and continue cooking for 3 to 5 minutes until the slurry has thickened on the chicken.
- Arrange the tortilla chips on a medium baking pan with a rim. Top with the vegetables and chicken, then sprinkle the cheese over the top and broil for 2 to 4 minutes until the cheese has melted and the top is bubbly.
- Add toppings like peppers, salsa, guacamole, and sour cream to the nachos or serve on the side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.