Chicken Nachos Recipe

Season

If using raw chicken breast, dice into 1/2-inch pieces or shred cooked chicken. In a medium bowl toss the chicken with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper and lime juice (if using) until evenly coated.

Cook

Heat a large skillet over medium-high heat. Add the seasoned chicken and spread into an even layer. Cook undisturbed for 2-3 minutes to brown, stir and continue cooking 4-5 minutes more (for diced) until cooked through (internal temp 165°F / 74°C) or heated through if pre-cooked. Remove from heat and set aside.

Preheat the oven to 400°F (200°C). Arrange half the tortilla chips in a single layer on a large rimmed baking sheet or oven-safe platter. Evenly scatter half the black beans over the chips, then half the cooked chicken. Sprinkle half the shredded cheese over the top. Add a second layer with the remaining chips, beans, chicken and finish with the remaining cheese.

Bake uncovered in the preheated oven for 6-8 minutes, or until the cheese is melted and bubbling. For extra browning, place under the broiler 30-60 seconds—watch closely to avoid burning.

While the nachos bake, dice the tomato, shred the lettuce, slice jalapeños (if using), and thinly slice green onion. Stir together or leave separate for serving. If desired, thin the sour cream with 1–2 tablespoons of water or lime juice to make a drizzleable consistency.

Remove nachos from the oven. Immediately distribute the diced tomatoes, shredded lettuce, dollops or drizzle of sour cream, jalapeños, green onion and cilantro evenly over the hot cheese. Serve with lime wedges and hot sauce or salsa on the side so guests can add to taste.

Tip: Serve promptly so chips remain crisp. Leftovers can be stored without fresh toppings in an airtight container for up to 2 days and reheated in a 350°F oven until warm.