Moose's Gringo Nachos Recipe

Stack tortillas and cut each into 6 wedges (triangles). Pat wedges dry if slightly damp.

Pour oil into a large heavy skillet or pot to a depth of about 1/2 inch (or heat a deep fryer to 350°F / 175°C). Heat oil until a small tortilla scrap sizzles immediately but does not burn.

Working in batches, fry tortilla wedges in the hot oil in a single layer for 1–2 minutes per side, until crisp and light golden. Use a slotted spoon or spider to remove chips and drain on a paper towel–lined baking sheet.

While still warm, sprinkle chips lightly with kosher salt. Let cool slightly; chips will crisp further as they cool. Keep warm in a low oven (200°F / 95°C) if making ahead.

If using chicken: slice breast pieces thinly and pat dry. In a small bowl mix chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, salt and black pepper. Toss chicken with 1 tbsp oil and the spice mixture until evenly coated. Heat a heavy skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through and browned, about 6–8 minutes. If mixture seems dry, add up to 2 tbsp water to bring spices into a saucy coating. Remove from heat and keep warm.

If using ground beef: heat 1 tbsp oil in a skillet over medium-high heat. Add ground beef and cook, breaking up with a spatula, until mostly browned, about 5 minutes. Sprinkle the spice mix over the beef (same spice mix as for chicken) and continue to cook 2–3 minutes more so spices bloom. If needed, add 2 tbsp water and simmer 1–2 minutes until mixture is saucy and well combined. Drain excess fat if desired. Taste and adjust salt.

Warm the queso: heat queso blanco or queso sauce in a small saucepan over low heat, stirring until smooth and warm (about 3–5 minutes). Keep warm.

Arrange a large platter or individual plates. Spread half the tortilla chips in an even layer as the base.

Top chips with half of the warm seasoned protein, distributing evenly. Spoon about 1/3 of the warmed queso over the protein layer in dollops and sprinkle with 1/2 of the shredded cheddar.

Add another even layer of chips over the first topped layer. Repeat with remaining protein, remaining queso, and remaining cheddar so you have two layered stacks (or one thoroughly covered layer depending on serving style).

Scatter shredded lettuce and diced tomatoes over the top layer of chips and cheese.

Dollop guacamole and sour cream across the top (or serve on the side). Garnish with pickled jalapeños and chopped cilantro if using. Serve with lime wedges for squeezing just before eating.

Serve immediately so chips stay crisp. Leftovers: store protein and queso separately from chips and fresh toppings; rewarm protein and queso before assembling to retain texture.