Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 1 tablespoon olive oil (15 ml)
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 tablespoons fajita seasoning (pre-made or homemade)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon cumin (2.5ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • Salt and black pepper to taste
  • 1 large bag (12-16 oz / 340-450g) tortilla chips (thick-cut recommended)
  • 2 cups (225g) shredded Monterey Jack cheese
  • 1 cup (115g) shredded Cheddar cheese
  • 1/2 cup (115g) sour cream (optional)
  • 1/2 cup (115g) guacamole (optional)
  • 1/4 cup (60g) pickled jalapenos, sliced (optional)
  • 1/4 cup (30g) chopped fresh cilantro (optional)
  • Salsa of your choice (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through. Season with fajita seasoning, chili powder, cumin, garlic powder, salt, and pepper. Remove from skillet and set aside.
  2. In the same skillet, add sliced bell peppers and onions. Sauté until tender-crisp, about 5-7 minutes.
  3. Add the cooked chicken back to the skillet with the vegetables. Toss to combine.
  4. Spread tortilla chips evenly over a large baking sheet.
  5. Sprinkle half of the shredded cheese over the chips. Top with the chicken and vegetable mixture. Sprinkle with remaining cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until the cheese is melted and bubbly.
  7. Remove from oven and top with sour cream, guacamole, jalapenos, cilantro, and salsa (if desired).
  8. Serve hot and enjoy!