Boot Scootin Nachos Recipe
Piled high with seasoned chicken, de gallo cheese, and jalapenos
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Ingredients
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Nacho Layers
Seasoned Chicken
De Gallo (Chunky Pico de Gallo)
Optional Toppings & Finishes
Method
Seasoned Chicken
Prep and Marinate
Pat the chicken breasts dry and cut into 1/2-inch bite-size pieces. In a medium bowl combine 1 tablespoon olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon fresh lime juice. Add the chicken pieces and toss until evenly coated. Let rest 10 minutes while you prepare other components (or refrigerate up to 1 hour).
Cook the chicken in skillet: Heat a large skillet over medium-high heat. When hot, add the marinated chicken in a single layer (you may need to cook in two batches). Cook undisturbed 2–3 minutes to get a golden sear, then stir and continue cooking another 2–3 minutes until cooked through and internal temperature reaches 165°F (74°C). Total cook time ~5–6 minutes per batch. Remove from heat and set aside.
De Gallo (Chunky Pico de Gallo)
Combine diced Roma tomatoes, finely diced red onion, 1 jalapeño (seeded for milder heat), 1/4 cup chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl. Taste and adjust salt/lime. Let sit at room temperature for at least 10 minutes to allow flavors to meld.
Nacho Assembly & Bake
Build the first layer: Spread half of the tortilla chips (about 5 cups) in an even layer across the sheet pan. Sprinkle half of the shredded Monterey Jack and half of the cheddar evenly over the chips. Scatter half of the cooked seasoned chicken over the cheese layer and dot with about half of the pickled jalapeño slices.
Add a second layer: Top with the remaining chips, then sprinkle the remaining Monterey Jack and cheddar cheese. Add the remaining cooked chicken and remaining pickled jalapeño slices.
Bake: Place the sheet pan in the preheated oven and bake 7–10 minutes, or until cheese is fully melted and bubbly.
Finish: Remove nachos from oven and immediately spoon the prepared de gallo evenly over the hot nachos. Dollop sour cream or crema in small spoonfuls across the top (or drizzle). Garnish with 1/4 cup fresh cilantro and thinly sliced green onions. Drizzle hot sauce if desired and serve immediately.