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Crispy Sheet Pan Chicken Fajita Nachos Recipe Easy Homemade Queso Drizzle

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A quick and easy sheet pan recipe featuring crispy chicken fajita nachos topped with a smooth homemade queso drizzle, perfect for casual gatherings and weeknight dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 tbsp olive oil (for roasting)
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 large bag (about 10–12 oz) sturdy tortilla chips
  • 2 cups shredded Mexican blend cheese or sharp cheddar
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1½ cups shredded white cheddar or Monterey Jack cheese
  • 1 small jalapeño, seeded and finely diced (optional)
  • ½ tsp smoked paprika
  • Salt to taste
  • Optional garnishes: fresh cilantro, chopped; thinly sliced green onions; fresh lime wedges; pickled jalapeños; sour cream or guacamole

Instructions

  1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper or lightly grease it.
  2. Thinly slice the chicken breasts, bell peppers, and onion. Toss the chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss the sliced peppers and onions with a small drizzle of olive oil and a pinch of salt.
  3. Spread the chicken evenly on one half of the sheet pan and the veggies on the other half. Roast for 15 to 18 minutes, stirring halfway through, until the chicken is cooked through and veggies are tender but still slightly crisp.
  4. While roasting, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until bubbly and lightly golden. Slowly whisk in milk, stirring constantly to avoid lumps. Let thicken for 3–5 minutes. Remove from heat and stir in shredded cheese, diced jalapeño (if using), smoked paprika, and salt. Add more milk if too thick.
  5. Spread tortilla chips on a large serving platter or back onto the sheet pan if reheating. Layer roasted chicken and veggies evenly over the chips. Sprinkle shredded cheese on top.
  6. Bake the assembled nachos at 375°F for 7–10 minutes until cheese is melted and bubbly. Watch carefully to avoid burning chips.
  7. Drizzle warm queso sauce generously over the nachos. Garnish with fresh cilantro, green onions, lime wedges, and other desired toppings. Serve immediately.

Notes

To prevent soggy chips, toast them briefly before assembling or serve on a pre-warmed platter. Keep queso warm in a slow cooker or warming tray for parties. Avoid overcrowding the pan to ensure proper roasting. Thinly slice chicken for faster cooking and juiciness. For gluten-free, use certified gluten-free chips and substitute flour with rice flour. Dairy-free queso can be made with cashew-based cheese sauce.

Nutrition

Keywords: chicken fajita nachos, sheet pan nachos, homemade queso, easy nachos recipe, crispy nachos, Tex-Mex, quick dinner, crowd-pleaser

Find it online: https://fizzlefork.com/crispy-sheet-pan-chicken-fajita-nachos-recipe-easy-homemade-queso-drizzle/