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Chicken Nachos recipe served on a plate, by Nacho Daddy - Salt Lake City

Jul 13 2026

Restaurants›Nacho Daddy - Salt Lake City›Chicken Nachos Recipe

Chicken Nachos Recipe

Name: Nacho Daddy - Salt Lake Citys Chicken Nachos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 pieces boneless, skinless chicken breasts; 1 tbs olive oil; 1 tbs lime juice; 1 tsp chili powder; 1 tsp garlic powder; 0.5 tsp cumin; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs butter; 2 tbs all-purpose flour; 1.5 cups whole milk; 1 cup cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 0.25 tsp salt; 2 pieces roma tomatoes, diced; 0.25 cup red onion, finely chopped; 2 tbs fresh cilantro, chopped; 1 piece jalapeño, seeded and finely minced; 1 tbs lime juice; 0.25 tsp salt; 2 pieces ripe avocados; 1 tbs lime juice; 1 clove garlic, minced; 0.25 tsp salt; 8 cups tortilla chips; 0.25 cup pickled jalapeño slices; 0.5 cup sour cream

Inspired by Nacho Daddy - Salt Lake City

Time45m

Serves4

Tortilla chips topped with grilled chicken, queso, jalapeños, pico de gallo, sour cream, and guacamole.

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Ingredients

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Grilled Chicken

2 pieces Boneless, skinless chicken breasts

1 tbs olive oil

1 tbs ReaLime juice

1 tsp Chili powder

1 tsp Watkins garlic powder

1/2 tsp Cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Queso

2 tbs Butter

2 tbs 00 bread flour

1 1/2 cups whole milk

1 cup Cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1/4 tsp Celtic sea salt

Pico de Gallo

2 pieces roma tomatoes, diced

1/4 cup red onion, finely chopped

2 tbs Fresh cilantro, chopped

1 piece jalapeño, seeded and finely minced

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

Guacamole

2 pieces ripe avocados

1 tbs ReaLime juice

1 clove Garlic, minced

1/4 tsp Celtic sea salt

Nacho Assembly

8 cups tortilla chips

1/4 cup pickled jalapeño slices

1/2 cup Sour cream

Method

Grilled Chicken

In a bowl, mix olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper to create a marinade.

Pound the chicken breasts to even thickness and coat them with the marinade. Let sit for at least 15 minutes.

Grill the chicken over medium heat for 6–7 minutes per side or until internal temperature reaches 165°F (74°C).

Remove from grill, let rest for 5 minutes, then dice into small bite-sized pieces.

Queso

Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1–2 minutes to form a roux.

Slowly whisk in the milk, and cook until the mixture thickens, about 3–4 minutes.

Lower the heat and stir in the cheddar and Monterey Jack cheese until melted and smooth. Add salt to taste.

Pico de Gallo

In a bowl, combine diced tomatoes, chopped red onion, cilantro, minced jalapeño, lime juice, and salt.

Stir well and let sit for 10 minutes to allow flavors to meld.

Guacamole

Scoop avocado flesh into a bowl and mash with a fork to desired consistency.

Mix in lime juice, minced garlic, and salt. Stir well and set aside.

Nacho Assembly

Preheat oven to 375°F (190°C).

Spread tortilla chips evenly on a large baking sheet or oven-safe platter.

Sprinkle grilled chicken evenly over the chips.

Drizzle warm queso over the chicken and chips.

Scatter pickled jalapeño slices on top.

Place the nachos in the oven for 5–7 minutes, just to warm through and slightly crisp the chips.

Remove from oven and top with spoonfuls of pico de gallo, guacamole, and sour cream. Serve immediately.

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