Sheet Pan Chicken Fajita Nachos with Tomatoes and Jalapeños

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 10 ounces tortilla chips
• 3 cups shredded Mexican blend cheese
• 1 cup black beans, rinsed and drained
• 1 cup roma tomatoes, diced
• 1/4 cup pickled jalapeños, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1/2 cup guacamole
• 1/4 cup salsa
• 1 lime, cut into wedges

Method

1. 1

   Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment paper.

2. 2

   In a large bowl, toss the sliced chicken, bell peppers, and onion with olive oil and fajita seasoning until evenly coated.

3. 3

   Spread the chicken and vegetables in a single layer on the sheet pan and roast for 18 to 20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with lightly charred edges.

   18:00 · Roast chicken and vegetables
4. 4

   Remove the pan from the oven and set the chicken and vegetables aside; wipe the pan clean or line with fresh foil.

5. 5

   Spread the tortilla chips in an even layer across the sheet pan.

6. 6

   Scatter the roasted chicken, peppers, onion, and black beans evenly over the chips, then sprinkle the shredded cheese over the top.

7. 7

   Broil on high for 3 to 5 minutes, watching closely, until the cheese is melted and bubbling.

   3:00 · Broil nachos
8. 8

   Remove from the oven and immediately top with diced tomatoes, pickled jalapeños, and cilantro.

9. 9

   Dollop with sour cream and guacamole, drizzle with salsa, and serve hot with lime wedges.