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Crispy Sheet Pan Fajita Nachos Recipe Easy for a Crowd

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A quick and easy sheet pan fajita nachos recipe that delivers crispy chips, juicy fajita veggies, tender chicken, and melted cheese—perfect for game nights, parties, or casual dinners.

Ingredients

Scale
  • 12 ounces (340 grams) sturdy, thick-cut tortilla chips
  • 1 pound (450 grams) chicken breast, thinly sliced
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fajita seasoning (store-bought or homemade with smoked paprika, cumin, garlic powder, chili powder, and cayenne)
  • 2 cups (200 grams) shredded Mexican blend or cheddar cheese
  • A handful fresh cilantro, chopped
  • 1 fresh lime, cut into wedges
  • Optional toppings: sliced jalapeños, sour cream, guacamole, diced tomatoes, black beans

Instructions

  1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone baking mat.
  2. In a medium bowl, toss the thinly sliced chicken breast with 1 tablespoon olive oil and the fajita seasoning until evenly coated.
  3. In a separate bowl, toss the bell peppers and onion slices with the remaining 1 tablespoon olive oil and a pinch of salt.
  4. Spread the tortilla chips evenly over the sheet pan in a single layer with some overlap.
  5. Scatter the seasoned chicken strips evenly over the chips, followed by the peppers and onions.
  6. Place the sheet pan in the oven and roast for 15-18 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C) and the veggies begin to caramelize.
  7. Remove the pan from the oven and sprinkle the shredded cheese evenly over the top.
  8. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  9. Once out of the oven, sprinkle chopped cilantro on top and add optional toppings like sliced jalapeños or dollops of sour cream.
  10. Serve immediately with lime wedges for squeezing.

Notes

Use sturdy tortilla chips without too much salt or seasoning for best texture. Rotate the pan halfway through baking if your oven cooks unevenly. Add cheese near the end to keep it melty and avoid burning. Avoid overcrowding the pan to prevent soggy chips. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven at 350°F for about 10 minutes to revive crispiness.

Nutrition

Keywords: sheet pan fajita nachos, fajita nachos, easy nachos recipe, crowd-pleaser, Tex-Mex, sheet pan recipe, chicken nachos, quick nachos

Find it online: https://bitematrix.com/crispy-sheet-pan-fajita-nachos-recipe-easy-for-a-crowd/