Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips
  • 1 tbsp (15ml) olive oil
  • 1 large onion, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 2 tbsp (30ml) fajita seasoning (store-bought or homemade)
  • 1 tsp (5ml) chili powder
  • 1/2 tsp (2.5ml) ground cumin
  • 1/4 tsp (1.25ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and pepper to taste
  • 12 oz (340g) tortilla chips (thick-cut recommended)
  • 2 cups (225g) shredded cheddar cheese (or a Mexican cheese blend)
  • 1 cup (225g) shredded Monterey Jack cheese (or a Mexican cheese blend)
  • 1/2 cup (110g) sour cream or Greek yogurt
  • 1/2 cup (110g) guacamole
  • 1/2 cup (110g) pico de gallo (or salsa)
  • 1/4 cup (60ml) pickled jalapeños, sliced
  • 1/4 cup (60ml) fresh cilantro, chopped
  • Lime wedges, for serving
  • Hot sauce, for serving

Instructions:

  1. In a bowl, toss chicken strips with 1 tbsp olive oil, fajita seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Ensure chicken is evenly coated.
  2. Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook until fully cooked and browned (internal temperature reaches 165°F/74°C). Remove chicken from the pan and set aside.
  3. In the same skillet, add sliced onion and bell peppers. Sauté until softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper.
  4. Spread tortilla chips evenly on the sheet pan in a single layer. Top with cooked chicken, sautéed vegetables, cheddar cheese, and Monterey Jack cheese.
  5. Preheat oven to 375°F (190°C). Bake until the cheese is melted and bubbly, about 5-10 minutes. Keep a close eye on them – you don't want burnt cheese!
  6. Remove from oven. Top with sour cream (or Greek yogurt), guacamole, pico de gallo (or salsa), pickled jalapeños, and fresh cilantro. Serve immediately with lime wedges and hot sauce on the side.