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Chicken Or Beef Nachos (gf) Recipe

Name: Mexican Margaritas Bar & Grills Chicken Or Beef Nachos (GF) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 10 cups tortilla chips (gluten-free); 1 lb boneless skinless chicken breast (or flank steak/ground beef); 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.75 tsp salt; 0.25 tsp black pepper; 1 tbsp lime juice; 1.5 cups shredded cheddar cheese; 1 cups shredded Monterey Jack (or Mexican blend); 0.25 cup pickled jalapeños, sliced; 0.5 cup sour cream; 0.5 cup salsa (mild or hot); 1 medium ripe tomato, seeded and diced; 2 stalks green onions, thinly sliced; 0.25 cup fresh cilantro, chopped; 1 medium ripe avocado, diced (or guacamole); 2 wedges fresh lime wedges; 2 tsp hot sauce; 0.5 cup black beans, rinsed and drained; 0.5 cup corn kernels (fresh or thawed frozen)

Inspired by Mexican Margaritas Bar & Grill

Time35m

Serves3

Make Chicken Or Beef Nachos (gf) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base & Chips

10 cups tortilla chips (gluten-free)

Protein

1 lb boneless skinless chicken breast (or flank steak/ground beef)

1 tbsp olive oil

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp ReaLime juice

Cheese & Sauce

1 1/2 cups shredded cheddar cheese

1 cups shredded Monterey Jack (or Mexican blend)

1/4 cup pickled jalapeños, sliced

1/2 cup Sour cream

1/2 cup salsa (mild or hot)

Toppings & Garnish

1 medium ripe tomato, seeded and diced

2 stalks green onions, thinly sliced

1/4 cup Fresh cilantro, chopped

1 medium ripe avocado, diced (or guacamole)

2 wedges fresh lime wedges

2 tsp Hot sauce

Optional Add-ins

1/2 cup black beans, rinsed and drained

1/2 cup corn kernels (fresh or thawed frozen)

Method

Prepare Protein

Trim and slice

If using chicken breast, trim fat and pat dry. Slice chicken into thin strips about 1/4-inch thick. If using flank steak, slice thinly across the grain. If using ground beef, leave whole to cook and break apart in the pan.

Season

In a bowl, combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, salt, black pepper, and lime juice. Add the sliced chicken (or steak) and toss to coat. Let sit 10 minutes while you preheat the oven. If using ground beef, mix spices into the raw beef.

Cook protein

Heat a large skillet over medium-high heat. Add a drizzle of oil if the pan is dry. For sliced chicken or steak, cook 3–5 minutes per side until cooked through and lightly browned; internal temperature for chicken should reach 165°F (74°C). For ground beef, cook 6–8 minutes, breaking up with a spatula, until no pink remains. Remove from heat and set aside.

Preheat & Layer

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil for easy cleanup or use a large ovenproof platter.

Spread the tortilla chips in an even single layer (or slightly overlapping) on the prepared baking sheet, leaving small gaps for even melting.

Scatter half of the shredded cheddar and half of the Monterey Jack evenly over the chips.

Evenly distribute the cooked protein over the cheese-covered chips. If using ground beef, spoon crumbly cooked beef evenly; if using chicken or steak, spread slices so they're not clumped.

Sprinkle the remaining cheddar and Monterey Jack over the top. Add pickled jalapeño slices and optional black beans or corn now if using.

Bake & Finish

Bake in the preheated oven for 6–10 minutes, until the cheese is fully melted and bubbly and chips at the edges are lightly golden. Keep an eye to avoid burning.

Remove from the oven and let rest 1–2 minutes. Spoon salsa in small dollops across the top and add sour cream either in dollops or passed on the side.

Scatter diced tomato, diced avocado (or spoon guacamole), sliced green onions, and chopped cilantro over the nachos. Drizzle with hot sauce to taste and serve with lime wedges for squeezing.