Ballpark Nachos Recipe

Make spice rub

In a small bowl combine chili powder, smoked paprika, ground cumin, garlic powder, onion powder, brown sugar, kosher salt and black pepper. Mix well.

Pat chicken dry and slice thin into bite-sized strips. Toss chicken with olive oil, lime juice and the spice rub so each piece is evenly coated. Let rest 10 minutes while preparing other components (or refrigerate up to 1 hour).

Heat a large skillet over medium-high heat. Add a drizzle of oil if needed. Cook chicken in a single layer for 3–4 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Remove from pan and set aside, keeping warm.

In a medium bowl combine diced tomatoes, red onion, chopped cilantro, minced jalapeño, lime juice and 1/4 tsp salt. Stir and taste; adjust salt or lime if needed. Cover and refrigerate until ready to use (at least 10 minutes).

In a separate bowl, combine corn, red bell pepper, 1 tbsp chopped cilantro, a pinch of salt and a squeeze of lime. Toss to combine. This is the corn salsa. Refrigerate until assembly.

If using a prepared queso: gently warm the queso in a small saucepan over low heat, stirring occasionally. Thin with up to 2–4 tbsp milk if needed for pourable consistency.

To make a quick queso from scratch: melt butter in a small saucepan over medium-low heat. Stir in flour and cook 30 seconds. Gradually whisk in milk until smooth and slightly thickened (2–3 minutes). Stir in shredded cheddar or queso blanco until melted and smooth. Season with 1/4 tsp salt. Keep warm on lowest heat, stirring occasionally.

Combine shredded Monterey Jack with a fork and keep at room temperature so it melts quickly when layered over hot chips/chicken.

In a small bowl combine sour cream, minced chipotle, adobo sauce, 1/2 tbsp lime juice and 1/8 tsp salt. Whisk until smooth. Taste and adjust heat or lime. Transfer to a squeeze bottle or small bowl for drizzling.

Slice scallions thinly and set aside. Warm salsa verde slightly if desired.

Preheat oven to 375°F (190°C). Arrange half of the tortilla chips in an even layer on a large rimmed baking sheet or ovenproof platter (use two layers only where chips slightly overlap).

Spoon about half of the warm queso in dollops over the chips. Sprinkle half of the shredded Monterey Jack evenly over the chips and queso.

Distribute half of the spice-rubbed chicken across the chips. Add spoonfuls of pico de gallo and corn salsa evenly over the top. Drizzle about 3–4 tbsp salsa verde across the layer.

Place remaining chips on top to create a second layer and repeat: dollops of queso, remaining Monterey Jack, remaining chicken, more pico and corn salsa as desired.

Bake in preheated oven for 6–8 minutes, until cheese is melted and edges of chips are lightly toasted. Watch carefully to avoid burning.

Remove from oven. Drizzle chipotle crema over the hot nachos, scatter scallions, pickled jalapeños (if using) and crumbled cotija. Garnish with cilantro leaves and serve with lime wedges and extra salsa verde on the side.