Sunday, December 1, 2019

Sheet Pan Chicken Fajitas Nachos

Game Day Eats
Imagine your two of your favorite snacks rolled into one. Easy chicken fajitas served as nachos folded into flour tortillas then topped with melted cheese! Serve as game day eats or a light lunch. Customize with toppings (condiments) and spice level of salsa.  

Recipe adapted from  and serves 6.
Sheet Pan Chicken Fajitas
  • 1 pound chicken breasts, boneless and skinless, diced in bite sized pieces.
  • 1-1/2 cups mini sweet peppers, red and yellow
  • 1-1/2 cups red onion slices 
  • 1-1/2 tablespoons dry fajitas seasoning mix
  •  2 tablespoons oil
For the Fajitas:
  • 12 small (6 inch) flour tortillas, warmed
  • 1 cup pico de gallo or chunky salsa 
  • 1 cup prepared guacamole 
  • 1-1/2 cups cheddar cheese (or Monterey jack), shredded
  • 1/4 cup sour cream
  • Optional 2 tablespoons cilantro, chopped
  • 1 lime, sliced
For the nachos:
  • 12 ounces tortilla chips
  • 1 lime, sliced
  • Toss the chicken,  peppers and onion with fajita seasoning. In a fry pan heat oil and saute on medium low heat covered 15 -20 minutes until chicken is cooked. Stir occasionally. Drain mixture in a colander.
  • Preheat oven to 400 degrees.  
  • Spread crushed tortilla chips over the baking sheet, top with the chicken, peppers and onion mixtures followed by the cheese.

  • Bake until cheese has melted, about 4-5 minutes.
  • Place in a warmed flour tortilla topped with pico de gallo or salsa, guacamole, sour cream and cilantro.


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