Sheet Pan Chicken Cheesesteak Nachos - Maple Leaf

Ingredients

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• Ingredients
• Preparation
• 1 250g pkg Maple Leaf ® Natural Shredded Chicken
• 1 250g bag of tortilla chips
• 2 small bell peppers, seeded and sliced
• ½ small red onion, sliced
• 1 tbsp vegetable oil
• ½ tbsp steak spice + extra for garnish
• 3 ½ cups shredded Italian cheese blend, divided
• Sliced pepperoncini or banana peppers, optional
• Preheat oven to 450°F
• 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.
• Reduce heat to medium high and add shredded chicken and steak spice. Cook for 1 to 2 minutes longer.
• Line a baking sheet with parchment paper.
• Arrange half the tortilla chips onto baking sheet.
• Sprinkle with half the cheese and top with remaining tortilla chips.
• Using tongs, arrange chicken and vegetable mixture over top and sprinkle over remaining cheese.
• Bake on center rack of oven for 5 to 8 minutes or until cheese is melting and golden brown.
• Garnish with pepperoncini if using and sprinkle with dried oregano and extra steak spice. Serve immediately.
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