Sheet Pan Chicken Cheesesteak Nachos

Bowl icon



Total Time
Clock icon

23 to 25


Portions icon

2 to 4


  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1250g bag of tortilla chips
  • 2small bell peppers, seeded and sliced
  • ½small red onion, sliced
  • 1tbsp vegetable oil
  • ½tbsp steak spice + extra for garnish
  • 3 ½cups shredded Italian cheese blend, divided
  • Sliced pepperoncini or banana peppers, optional
  1. Preheat oven to 450°F
  2. Heat oil in a large skillet over high heat. Add peppers and onions, stir frequently while allowing peppers and onions to blister and brown about 2 to 3 minutes.
  3. Reduce heat to medium high and add shredded chicken and steak spice. Cook for 1 to 2 minutes longer.
  4. Line a baking sheet with parchment paper.
  5. Arrange half the tortilla chips onto baking sheet.
  6. Sprinkle with half the cheese and top with remaining tortilla chips.
  7. Using tongs, arrange chicken and vegetable mixture over top and sprinkle over remaining cheese.
  8. Bake on center rack of oven for 5 to 8 minutes or until cheese is melting and golden brown.
  9. Garnish with pepperoncini if using and sprinkle with dried oregano and extra steak spice. Serve immediately.
Tips icon

This recipe can be so versatile! Make this using Maple Leaf® Natural Sliced Chicken or Shredded Turkey!

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