Fox's Signature Nachos Recipe

Prepare and cook chicken

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear chicken thighs 3–4 minutes per side until lightly browned (they will finish cooking in the sauce). Remove chicken and set aside.

Make the tinga sauce

In the same skillet, add the sliced onion and cook 4–5 minutes until softened and slightly caramelized. Add the minced garlic and cook 30 seconds until fragrant. Stir in the chopped chipotle peppers, canned diced tomatoes (with juices), 1/2 cup chicken broth, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Bring to a simmer and cook 5 minutes to meld flavors.

Simmer chicken in sauce

Return the seared chicken to the skillet, submerge in the sauce, reduce heat to low, cover, and simmer 12–15 minutes until chicken reaches 165°F (74°C) and is very tender.

Shred chicken

Transfer the cooked chicken to a cutting board, shred with two forks, then return the shredded chicken to the skillet. Stir to combine with the sauce and simmer uncovered 2–3 minutes so the sauce clings to the chicken. Taste and adjust salt and pepper as needed.

Preheat oven and layer chips

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or ovenproof platter, spread 6 cups of thick-cut tortilla chips in an even layer, leaving small gaps for even melting.

Add chicken and cheese

Evenly distribute about two-thirds of the warm shredded chicken tinga over the chips. Sprinkle 1.5 cups shredded cheddar and 1 cup Monterey Jack evenly over the top, then add the remaining chicken in smaller clusters so every bite has chicken and cheese.

Bake to melt

Place the tray in the preheated oven and bake 6–8 minutes until cheeses are fully melted and bubbling. If you want golden brown spots, broil 1–2 minutes while watching closely so chips don't burn.

Finish and garnish

Remove nachos from oven. Immediately scatter pickled jalapeños, 2 tablespoons chopped cilantro, and optional 2 tablespoons crumbled cotija over the hot nachos. Add dollops of guacamole and sour cream (or serve these on the side) and spoon the remaining warm pico de gallo on top or to the side. Serve with lime wedges.

Prepare fresh pico de gallo by combining diced tomato, finely diced onion, chopped cilantro, minced jalapeño to taste, a squeeze of lime, and a pinch of salt. For guacamole, mash ripe avocado with lime, salt, and a little chopped onion and cilantro. Spoon these onto the finished nachos or serve in small bowls for topping at the table.