If you’re looking for something easy, cheesy, and packed with flavor, you’re gonna love these Sheet Pan Chicken Fajita Nachos.
Everything goes right onto one sheet pan—less mess, more yum. Perfect for game day, movie night, or just when you’re craving a seriously good snack that feels like a meal.
Let’s get into it. No fancy steps. Just layer, bake, and dig in.
Why I Love This Recipe
This one’s a winner in my house. It started as a “let’s use up what we’ve got” kind of dinner, and now it’s a weekly must-make. It’s fast, filling, and just so satisfying.
- Sheet pan means easy cleanup
- Big, bold fajita flavors in nacho form
- Customizable—pile on what you like
- Ready in 30 minutes
- Feeds a crowd (or just a very hungry few)
What You’ll Need
- 1 bag (12 oz) tortilla chips
- 2 chicken breasts (about 1 lb), sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 onion, thinly sliced
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup pickled jalapeños
- Sour cream, for topping
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving
Pro Tips
- Cut the chicken into thin strips so it cooks fast and evenly
- Don’t overload the chips—too much moisture makes them soggy
- Use pre-shredded cheese for speed, or shred your own for extra meltiness
- Layer the chips in a single layer for best cheese coverage
- Want extra crispy chips? Broil for 1–2 mins at the end
Tools You’ll Need
- Large sheet pan
- Mixing bowl
- Tongs or spoon for stirring
- Knife + cutting board
- Oven mitts
- Spatula (to serve nachos)
Substitutions & Variations
- Swap chicken for steak, shrimp, or black beans for a vegetarian twist
- Use Monterey Jack or cheddar if you don’t have Mexican blend
- Add corn or black beans for extra texture
- Leave out jalapeños if you want less heat
Make-Ahead Tips
You can prep the chicken and veggies ahead of time—just slice and toss in seasoning, then refrigerate up to 24 hours before baking.
Servings & Time
Serves: 4–6
Total Time: 30 minutes
Recipe Instructions
Step 1: Season the Chicken
In a large bowl, combine 2 chicken breasts (thinly sliced) with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss until everything is evenly coated.
Step 2: Sauté the Chicken and Veggies
Heat a large skillet over medium-high heat. Add the seasoned chicken, and cook for 4–5 minutes, stirring occasionally. Add 1 red bell pepper (thinly sliced), 1 green bell pepper (thinly sliced), and 1/2 onion (thinly sliced). Cook another 4–5 minutes until chicken is cooked through and veggies are slightly soft.
Step 3: Layer the Nachos
Preheat the oven to 400°F (200°C). Spread the 12 oz bag of tortilla chips evenly across a large sheet pan. Top with the cooked chicken and veggie mix, 1 1/2 cups shredded Mexican blend cheese, and 1/4 cup pickled jalapeños.
Step 4: Bake the Nachos
Bake in the oven for 8–10 minutes, or until the cheese is melted and bubbly.
Step 5: Add Toppings and Serve
Remove from the oven. Drizzle with sour cream, sprinkle with chopped fresh cilantro, and serve with lime wedges.
Leftovers & Storage
Let nachos cool completely. Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for best texture—microwave will make them soggy.
Why This Recipe Works (Quick Science)
The high heat from the oven melts the cheese quickly while crisping the edges of the chips. Cooking the chicken and veggies first draws out moisture, which keeps the nachos from getting soggy in the oven.
Common Mistakes
- Overcrowding the chips – Too many layers = soggy middle
- Skipping the pre-cook on chicken and veggies – They’ll release too much moisture in the oven
- Not enough cheese – You want coverage on most chips so each bite is gooey
What to Serve With
- Guacamole or sliced avocado
- Fresh salsa or pico de gallo
- Ice-cold drinks like sparkling water or beer
- A simple salad to balance it out
FAQ
Can I use rotisserie chicken?
Yep! Just shred and toss it in the seasoning before adding to the skillet with the peppers.
Can I make this vegetarian?
Totally. Use black beans or meatless crumbles instead of chicken.
How spicy is it?
Mild to medium. Leave out jalapeños or reduce chili powder if needed.
Final Thoughts
Sheet Pan Chicken Fajita Nachos are one of those recipes you’ll keep coming back to. Fast, loaded with flavor, and endlessly adaptable. Give it a try, then drop a comment and let me know how it turned out—or what fun twist you added.