Deliciosos Nachos Recipe

Prep and marinate

If making mixed protein, halve quantities or cook both whole and slice later. In a bowl combine olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, kosher salt and black pepper. Add chicken breasts and steak (if using both, keep them separate in marinade) and toss to coat. Marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.

Grill or pan-sear

Preheat grill or a heavy skillet over medium-high heat. For grill: oil grates. Cook steak 3–5 minutes per side for medium-rare (internal 130–135°F/54–57°C), chicken 6–8 minutes per side until internal 165°F (74°C). For skillet: add 1 tbs oil and cook using same times. Transfer to a cutting board and rest 5–10 minutes.

Slice

Thinly slice steak against the grain and trim into bite-size strips. Slice chicken into thin strips or bite-size pieces. Keep warm.

In a medium saucepan over medium heat melt the butter. Whisk in the flour and cook 30–45 seconds to remove raw flour taste, stirring constantly.

Slowly whisk in the milk until smooth. Continue to cook, whisking, until mixture thickens slightly, about 2–3 minutes.

Reduce heat to low and whisk in the cream cheese until melted and smooth. Add shredded cheddar and Monterey Jack a handful at a time, stirring until each addition melts and the sauce is glossy.

Stir in pickled jalapeño juice (if using), cayenne, salt and pepper. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally to prevent skin forming.

Preheat oven to 375°F (190°C) if you prefer oven-finished nachos. On a large oven-proof platter or baking sheet, arrange an even layer of tortilla chips.

Scatter half the shredded cheddar and Monterey Jack over the chips to help hold toppings.

Distribute sliced steak and/or chicken evenly over the chips. Spoon warm cheese dip in ribbons over the proteins and chips, then sprinkle remaining shredded cheeses on top.

Add pickled jalapeños and red onion. Bake in preheated oven 5–8 minutes until cheese melts and edges are bubbling. Alternatively, broil 1–2 minutes watching closely. If you prefer not to bake, assemble and serve immediately—the warm cheese dip will melt some shredded cheese but may not fully melt it.

Remove from oven and top with diced tomato, chopped cilantro, dollops of sour cream and spoonfuls of guacamole. Serve with lime wedges for squeezing over the nachos.

Serve immediately, encouraging guests to scoop from the center outward to get a mix of chips, cheese and protein.