Nacho Chicken Recipe

Marinate chicken

Pat chicken breasts dry and cut into 1/2-inch cubes or thin strips. In a bowl combine olive oil, ground cumin, chili powder, garlic powder, salt, and black pepper. Add the chicken and toss to coat evenly. Let sit at room temperature for 10 minutes or refrigerate for up to 1 hour.

Cook chicken

Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add marinated chicken in a single layer and cook undisturbed 3–4 minutes to develop color, then stir and cook another 2–3 minutes until cooked through (internal temp 165°F / 74°C). Remove from heat and set aside.

If your house-made salsa is not already prepared, combine 1 cup salsa with the diced Roma tomatoes, half the diced red onion (reserve some for garnish), sliced pepperoncini, chopped cilantro, and the juice of 1 lime. Taste and adjust salt as needed. Keep chilled until assembly.

Mix sour cream with a squeeze of the reserved lime (about 1 tsp) and a pinch of salt to make a tangy crema. Combine shredded cheddar and mozzarella in a bowl and toss lightly so it melts evenly when heated.

Preheat oven / prepare chips

Preheat oven to 375°F (190°C). Spread blue corn tortilla chips in an even layer on a rimmed baking sheet or oven-safe platter. If chips are thick, sprinkle with the optional 1/2 tsp salt.

Layer

Scatter the cooked chicken evenly over the chips. Spoon the salsa mixture over the chicken and chips, leaving some salsa to use as a fresh topping after baking. Evenly sprinkle the cheddar and mozzarella mixture over everything.

Melt cheese

Place the baking sheet in the oven and bake 6–8 minutes, or until cheese is fully melted and bubbling. For a slightly browned top, broil on high for 30–60 seconds while watching closely.

Finish & serve

Remove from oven. Dollop or drizzle the sour cream crema over the nachos and garnish with remaining diced red onion, extra cilantro, and a few sliced pepperoncini. Serve immediately while hot, with extra house-made salsa on the side if desired.