Sheet Pan Chicken Fajita Nachos

ingredients

For the sheet pan chicken fajitas:

• 1 pound chicken, boneless and skinless (breasts or thighs)
• 1 large bell pepper, sliced
• 1 large onion, sliced
• 1 tablespoon taco seasoning
• 1 tablespoon oil

For the Fajitas:

• 12 small tortillas, warmed
• 1 cup pico de gallo
• 1 cup guacamole
• 1 cup cheddar cheese (or Monterey jack), shredded
• 1/4 cup sour cream
• 2 tablespoons cilantro, chopped
• 1 lime, sliced

For the nachos:

• 12 ounces tortilla chips
• 2 cups cheddar cheese (or Monterey jack), shredded
• 1 cup pico de gallo
• 1 cup guacamole
• 1/4 cup sour cream
• 2 tablespoons cilantro, chopped
• 1 lime, sliced

directions

For the sheet pan chicken fajitas:

1. Toss the chicken, bell pepper and onion in the mixture of the taco seasoning and oil, place in a single layer on a baking sheet and bake in a preheated 400F/200C oven until the chicken has cooked though, about 15-20 minutes.
2. Slice the chicken.

For the fajitas:

3. Assemble the fajitas as desired and enjoy!

For the nachos:

4. Spread the tortilla chips over the baking sheet, top with the chicken, peppers and onions followed by the cheese and bake in a preheated 400F/200C oven until the cheese has melted, about 5 minutes.
5. Top with pico de gallo, guacamole, sour cream and cilantro and enjoy.

Note: Make the sheet pan chicken and then make EITHER the fajitas OR the nachos using the chicken, pepper and onion.
Option: Use any colour of bell pepper or even a mix.
Option: Serve with your favourite fajita and/or nacho toppings!

 

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