Sheet Pan Chicken Nachos

Mexican food is comfort food to me. I have so many memories of both celebrations and mundane evenings that are tied to chips, queso, and guacamole. My mom loves Mexican food, too, so some of those memories are from growing up. Others are tied to many nights in college with my girlfriends and roommates.

Cinco de Mayo always calls for an appropriate celebration, typically with Tex-Mex and margaritas. This is one of my favorite Mexican recipes because it truly is SO easy. Chicken, peppers, and onions on top of tortilla chips, covered with cheese, and given a quick broil in the oven. I love to top mine with more fresh onions and scoops of homemade guacamole. These also can so easily be made as fajitas— just skip the chips and wrap everything up in tortillas with all the fixings. Margaritas are a must as well, and I’ve typed out my favorite recipe here. I’ve used this recipe for years and I truly don’t think a better frozen margarita exists. Cheers!

Sheet Pan Chicken Nachos

1 bag of your favorite tortilla chips

2 tablespoons olive oil

1 package thin chicken breasts

1 red bell pepper, sliced into thin strips

1 orange bell pepper, sliced into thin strips

1 yellow onion, sliced into thin strips

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1 package Mexican style shredded cheese

GUACAMOLE:

3 avocados

1 clove garlic, minced

1 lime, juiced

1/4 cup chopped cilantro

2 tablespoons chopped red onion

1 teaspoon salt

1. In a large skillet, heat the olive oil over medium heat. Sprinkle salt and pepper on both sides of the chicken breasts. Cook on each side until cooked through, about 3-4 minutes. Chop into thin strips and set aside. Add the onions and peppers to the skillet, along with the paprika, chili powder, and garlic powder. Sautee for about 7 minutes, until softened. Set aside.

2. Heat the oven to 350 degrees. Line a baking sheet with aluminium foil, and spray with nonstick spray.

3. Add the chips to the baking sheet. Top with the sauteed veggies and chicken. Add the cheese until well coated.

4. Bake until the cheese melts, about 5-10 minutes.

5. Remove from the oven and top with remaining desired toppings— I used extra thinly sliced onions and scoops of fresh guacamole (Optional: Mix together avocados, garlic, lime juice, cilantro, chopped red onion, and salt. Add more seasonings as desired).

6. Serve family style right off the pan, with a fresh margarita. Enjoy!