Nachos With Chicken Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. Trim any excess fat. If breasts are thick, butterfly or pound to an even 3/4-inch thickness for even cooking.

Season

In a small bowl, combine chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper. Rub the chicken with 1 tablespoon olive oil, then evenly coat both sides with the spice mixture. Squeeze half the lime over the chicken and reserve the other half for serving.

Cook chicken

Heat a large skillet over medium-high heat. When the pan is hot, add the chicken and cook 4-6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior is nicely browned. Remove chicken to a cutting board and let rest 5 minutes.

Shred or slice

After resting, slice the chicken into thin strips or shred with two forks into bite-sized pieces. Toss the warm chicken with a squeeze of the remaining lime juice to brighten flavor.

Preheat the oven to 425°F (220°C). Arrange half of the tortilla chips in an even layer on a large ovenproof baking sheet or ovenproof platter. Scatter half of the shredded cheddar and Monterey Jack cheeses evenly over the chips. Top with the remaining chips and sprinkle the rest of the cheese over the top to create two cheesy layers.

Bake the layered nachos in the preheated oven 6–8 minutes, or until cheese is melted and bubbling. For a crisper finish, broil on high for 30–60 seconds watching carefully to avoid burning.

While the nachos bake, mix the diced tomato, finely diced red onion, chopped cilantro, and a pinch of salt in a small bowl to make a quick pico-style salsa. Stir in the black beans and corn to distribute evenly.

When cheese is melted, remove the nachos from the oven. Immediately top evenly with the shredded or sliced chicken, spoon the tomato/onion mixture over the chicken, and scatter pickled jalapeños and sliced green onions on top.

Add dollops of sour cream and spoonfuls of guacamole across the nachos. If desired, drizzle with hot sauce to taste.

Serve the nachos hot from the oven. Offer additional lime wedges on the side for squeezing and extra hot sauce if guests prefer more heat. Leftover components (chicken, salsas) can be stored separately in the refrigerator for up to 3 days; recombine and reheat gently before serving.