Rascal Chicken & Cheese Nachos Recipe

Prepare the chicken

Pat the chicken breasts dry with paper towels. Cut into 1/2-inch strips or bite-sized pieces so they cook quickly and distribute evenly on the nachos.

Make the marinade

In a medium bowl combine 1 tablespoon olive oil, lime juice, cumin, smoked paprika, garlic powder, onion powder, chili powder, kosher salt and black pepper. Whisk until combined.

Toss the chicken pieces in the marinade, coating thoroughly. Let rest 10–15 minutes at room temperature (or up to 1 hour in the refrigerator) to absorb flavor.

Heat a 10-inch skillet over medium-high heat. When hot, add 1 teaspoon olive oil (or a light spray). Add marinated chicken in a single layer (work in batches if necessary) and cook 4–6 minutes, stirring occasionally, until cooked through and lightly browned. Internal temperature should reach 165°F (74°C). Remove from pan and let rest 3 minutes, then shred slightly with two forks or chop coarsely.

Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easier cleanup.

Spread tortilla chips in an even single layer on the baking sheet, overlapping slightly but keeping a mostly single layer so chips remain crisp.

Scatter half of the shredded Monterey Jack and half of the cheddar evenly over the chips. Distribute half of the cooked chicken and half of the black beans among the chips, placing pieces so most chips get some topping.

Add the remaining chips in a light second layer if you want a taller pile. Top with remaining cheeses, chicken, and beans. Scatter pickled jalapeños and pickled red onions over the top so heat and tang hit every bite.

Bake in the preheated oven 7–10 minutes, or until the cheese is fully melted and bubbly. For a lightly browned top, switch to broil on high for 30–60 seconds while watching carefully to avoid burning.

While nachos bake, prepare avocado: halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork. Season with 1/4 teaspoon salt and a squeeze of lime if desired to make a quick guacamole, or slice the avocado for topping.

Warm the sour cream slightly (optional) or leave cold. If using chipotle crema, give it a quick stir. If you like, thin chipotle crema with 1–2 teaspoons of water or lime juice to make it drizzleable.

Remove nachos from oven. Dollop or drizzle sour cream and chipotle crema across the top. Add diced tomato, sliced avocado or spoonfuls of quick guacamole, chopped cilantro and sliced green onions. Serve immediately with lime wedges on the side for squeezing over the nachos.