Nachos Recipe

Marinate and warm shredded chicken

In a medium bowl combine olive oil, lime juice, ground cumin, chili powder, garlic powder, salt and black pepper. Toss in the shredded chicken until evenly coated.

Heat a skillet over medium heat. Add the marinated chicken and cook, stirring occasionally, until warmed through and slightly browned at edges, about 4–6 minutes. Taste and adjust seasoning if necessary. Remove from heat and keep warm.

Cook ground beef

Heat a skillet over medium-high heat and add 1 tsp olive oil. Add the chopped onion and cook until translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.

Add the ground beef, breaking it up with a spatula. Cook until no longer pink, about 5–7 minutes. Stir in tomato paste, ground cumin, chili powder, salt, black pepper and 2 tbsp water. Reduce heat to medium and simmer until slightly thickened, 2–3 minutes. Taste and adjust seasoning. Remove from heat and drain any excess fat if necessary; keep warm.

Assemble tortillas

Lay out 6 tortillas on a work surface. Divide the chosen filling (about 3–4 tbsp for each tortilla) down the center of each tortilla in a single line. Sprinkle about 2–3 tbsp shredded cheese over the filling.

Fold each tortilla in half to enclose the filling, pressing gently to flatten.

Grill tortillas

Heat a large nonstick skillet or griddle over medium heat. Brush the pan lightly with butter or oil. Place folded tortillas seam-side down in the skillet (you may need to do this in batches). Cook 2–3 minutes per side until golden brown and the cheese is melted, pressing gently with a spatula. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven if making multiple batches.

Arrange 2–3 grilled stuffed tortillas per serving on a platter or individual plates.

Top each serving with diced white onion, diced tomato, crumbled queso fresco and chopped cilantro. Add pickled jalapeños if using.

Serve with lime wedges and optional sides of sour cream and salsa or pico de gallo. If substituting with steak, replace the chicken/ground beef filling with 2 cups thinly sliced cooked steak (add $5) prepared with the same seasoning.