Description
A delightful blend of flavors and textures featuring crispy tortilla chips topped with seasoned chicken, colorful bell peppers, and melted cheese.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning (store-bought or homemade)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 4 cups tortilla chips (about 10 oz or 280 g)
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1/2 cup jalapeños, sliced (fresh or pickled)
- 1/2 cup sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the chicken breasts with olive oil, fajita seasoning, salt, and pepper.
- Heat a skillet over medium-high heat and cook the seasoned chicken for about 5-7 minutes per side until fully cooked.
- In the same skillet, sauté the sliced bell peppers and red onion for about 5 minutes until tender.
- On a large sheet pan, spread out the tortilla chips and top with sliced chicken, sautéed vegetables, jalapeños, and shredded cheese.
- Bake in the preheated oven for about 10-15 minutes until the cheese is melted and bubbly.
- Remove from the oven, drizzle with sour cream, garnish with fresh cilantro, and serve immediately.
Notes
- For a vegetarian option, replace chicken with black beans or grilled vegetables.
- For dairy-free, use a plant-based cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Sheet Pan, Chicken, Fajita, Nachos, Mexican, Appetizer