Print

Crispy Sheet Pan Chicken Fajita Nachos Recipe with Easy Avocado Salsa

crispy sheet pan chicken fajita nachos - featured image
Print Recipe

A quick and easy sheet pan recipe featuring crispy chicken fajita nachos topped with a fresh and zesty avocado salsa. Perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp fajita seasoning (chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne)
  • Salt and freshly ground black pepper, to taste
  • 8 oz tortilla chips (sturdy, thick-cut)
  • 1 ½ cups shredded Mexican blend cheese or cheddar
  • 2 ripe avocados, diced
  • 1 small tomato, finely chopped
  • ¼ cup red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • 2 tbsp fresh cilantro, chopped
  • Salt and pepper, to taste
  • Optional toppings: sour cream or plain Greek yogurt, pickled jalapeños, fresh lime wedges, hot sauce or creamy dipping sauces

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Thinly slice the chicken breasts, red and green bell peppers, and yellow onion. Toss them in a large bowl with olive oil, fajita seasoning, salt, and pepper until evenly coated.
  3. Spread the chicken and veggie mixture in a single layer on the baking sheet. Roast for about 15 minutes, stirring halfway through, until chicken is cooked through (165°F internal temperature) and peppers are slightly charred but still crunchy.
  4. While the fajita mix roasts, prepare the avocado salsa by combining diced avocado, chopped tomato, red onion, jalapeño, lime juice, and cilantro in a bowl. Season with salt and pepper and gently toss.
  5. Reduce oven temperature to 400°F (200°C). Spread tortilla chips evenly on a clean baking sheet. Scatter the roasted chicken and veggies over the chips and top with shredded cheese.
  6. Bake the assembled nachos for 7-10 minutes until the cheese is melted and bubbly. Watch closely to prevent burning.
  7. Remove from oven and let cool for a minute or two. Dollop avocado salsa over the top and add any optional toppings. Serve immediately.

Notes

Do not overcrowd the pan when roasting chicken and veggies to avoid steaming. Use sturdy, thick-cut tortilla chips to prevent sogginess. Watch the oven carefully when melting cheese to avoid burning chips. For extra crispiness, broil for 1-2 minutes at the end. Slice chicken thinly for quick and even cooking. Store chicken and veggies separately from chips to keep chips crispy if saving leftovers.

Nutrition

Keywords: chicken fajita nachos, sheet pan nachos, avocado salsa, easy dinner, quick recipe, Mexican, sheet pan chicken, fajita seasoning

Find it online: https://lucydishes.com/crispy-sheet-pan-chicken-fajita-nachos-recipe-with-easy-avocado-salsa/