Chicken Nachos Recipe

Combine the diced tomatoes, diced red onion, minced fresh jalapeño, chopped cilantro, lime juice, salt, and pepper in a medium bowl. Mix gently to combine. Taste and adjust salt or lime as needed. Let rest at room temperature while preparing the rest (10–15 minutes) so flavors meld.

Make roux

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 to 1½ minutes until the mixture is bubbling and lightly golden (do not brown).

Gradually whisk in the milk, a little at a time, until smooth. Continue to cook, whisking frequently, until the mixture thickens enough to coat the back of a spoon, about 3–5 minutes.

Reduce heat to low and remove pan from direct heat. Stir in the shredded cheddar and monterey jack cheeses in small handfuls, stirring until melted and smooth. If the sauce is too thick, return to low heat and add up to 2 tablespoons more milk to reach desired pourable consistency.

Stir in the ground cumin, garlic powder, smoked paprika, salt, and pepper. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally, or transfer to a small insulated container.

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil (optional) or use an ovenproof platter.

Spread half of the tortilla chips in an even layer across the baking sheet. Scatter half of the shredded chicken over the chips, then drizzle about half of the warm cheese sauce over that layer. Sprinkle one-third of the pickled jalapeños and half of the sliced green onions over the cheese.

Add the remaining chips in another even layer, top with the remaining shredded chicken, and pour over the remaining cheese sauce so it covers as much of the chips as possible. Finish by sprinkling the rest of the pickled jalapeños and sliced green onions.

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

Remove from oven and let rest 1–2 minutes. Spoon pico de gallo over the nachos in spoonfuls across the top. Dollop sour cream or crema and scatter diced avocado (or dollops of guacamole) if using. Sprinkle chopped cilantro and serve with lime wedges on the side.