Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 tbsp lime juice (15 ml)
  • 1 tbsp fajita seasoning (store-bought or homemade blend) (15 ml)
  • 1 tsp garlic powder (5 ml)
  • 1/2 tsp onion powder (2.5 ml)
  • 1/4 tsp smoked paprika (1.25 ml)
  • Pinch of cayenne pepper (optional)
  • 1.5 lbs boneless, skinless chicken breasts, cut into strips (approximately 680g)
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 tbsp olive oil (15 ml)
  • 1 large bag (10-12 oz) tortilla chips (about 280-340g), sturdy variety (triangular or round)
  • 2 cups shredded cheddar cheese (about 225g)
  • 1 cup shredded Monterey Jack cheese (about 115g)
  • Sour cream or Greek yogurt
  • Guacamole
  • Salsa
  • Pickled jalapeños
  • Chopped cilantro
  • Diced tomatoes
  • Black olives, sliced
  • Green onions, sliced

Instructions:

  1. In a bowl, whisk together the marinade ingredients. Add chicken strips and toss to coat. Let marinate for at least 15 minutes (longer is better!).
  2. Slice the bell peppers and onion.
  3. Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through (internal temperature of 165°F/74°C). Add the sliced peppers and onion and sauté until softened and slightly charred.
  4. Preheat oven to 375°F (190°C). Spread tortilla chips evenly on the sheet pan. Sprinkle half of the cheese (both cheddar and Monterey Jack) over the chips.
  5. Spread the cooked chicken and vegetable mixture evenly over the cheese-covered chips.
  6. Sprinkle the remaining cheese over the chicken and veggies.
  7. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
  8. Remove from oven and immediately top with your favourite toppings.
  9. Serve hot and enjoy!