Southwest Chicken Nachos Recipe

Season chicken

Pat the chicken breasts dry with paper towels. In a small bowl combine olive oil, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, kosher salt and black pepper. Rub the spice mixture evenly over both sides of the chicken. Let sit 5 minutes to absorb flavors.

Cook chicken

Heat a large skillet over medium-high heat. Add a drizzle (about 1 tsp) of oil if needed. Add the seasoned chicken and cook 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove chicken to a cutting board and let rest 5 minutes.

Shred and finish

Using two forks or your hands, shred the rested chicken into bite-sized pieces. Toss with lime juice to brighten the flavors and set aside.

If using frozen corn, warm it briefly in microwave or in a small pan until defrosted. In a bowl combine rinsed black beans, corn, diced red bell pepper and sliced scallions. Stir to combine and season lightly with a pinch of salt and black pepper to taste. Set aside.

Preheat oven

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment or foil for easy cleanup.

Layer chips

Spread half of the tortilla chips in an even layer on the prepared baking sheet, leaving a little space between chips so toppings distribute evenly.

Add first layer toppings: scatter half of the shredded cheddar and half of the Monterey Jack over the chips. Evenly distribute half of the shredded seasoned chicken and half of the bean/corn/pepper mixture. Add a few pickled jalapeño slices as desired.

Repeat: top with remaining chips in a second, slightly overlapping layer. Sprinkle remaining cheeses evenly over the top, followed by remaining chicken and vegetable/bean mix. Add remaining pickled jalapeños.

Bake

Place the assembled nachos in the preheated oven and bake 8–10 minutes, until cheese is fully melted and edges of chips are golden. Keep an eye to prevent burning.

Finish and garnish: remove from oven and immediately scatter diced avocado or spoon dollops of guacamole over the nachos. Drizzle sour cream or crema across the top (for a thinner drizzle, thin the sour cream with 1–2 tsp of water or lime juice). Spoon salsa in small clusters. Sprinkle fresh cilantro and scallions. Serve with lime wedges and hot sauce on the side.

Serve warm directly from the baking sheet or transfer to a large platter. Encourage guests to squeeze lime over their portions. Leftovers can be stored refrigerated in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven for 6–8 minutes to crisp chips and remelt cheese (note: chips may soften).