Mugshots Nachos Recipe
Tortilla chips covered in cheese and topped with grilled chicken, jalapeños, sour cream, and pico de gallo.
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Ingredients
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Base
Toppings
Method
Preparation
- 1
Prepare the Chicken
If the chicken is not pre-cooked, season the chicken breast with salt, pepper, and your choice of spices (like paprika or garlic powder). Grill the chicken over medium heat for about 6-7 minutes on each side or until fully cooked. Once done, let it rest for 5 minutes before dicing.
- 2
Prepare the Pico de Gallo
In a bowl, combine diced tomatoes, chopped onions, finely chopped cilantro, lime juice, and salt to taste. Mix well and set aside.
Assembly
- 3
Layer the Nachos
On a large oven-safe plate or baking sheet, spread the tortilla chips evenly to form a base layer.
- 4
Add Cheese and Chicken
Sprinkle the shredded cheese generously over the tortilla chips, followed by the diced grilled chicken. Ensure the toppings are evenly distributed.
- 5
Top with Jalapeños
Add the sliced jalapeños on top of the cheese and chicken.
- 6
Melt the Cheese
Place the assembled nachos in a preheated oven at 180°C (350°F) for about 5-7 minutes or until the cheese has melted and bubbly.
- 7
Serve with Toppings
Remove the nachos from the oven and top with dollops of sour cream and a generous serving of pico de gallo. Serve immediately while hot.