Chicken Nachos Recipe

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.

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.

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.

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.

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.