Spicey Chicken Nachos Recipe

Preheat and prep chicken

Preheat oven to 425°F (220°C). Pat the chicken breasts dry and trim any fat. In a small bowl combine chili powder, smoked paprika, ground cumin, garlic powder, onion powder, cayenne, kosher salt and black pepper.

Thinly slice or dice the chicken into 1/2-inch pieces for fast cooking (alternatively leave whole to roast and shred later). Toss the chicken with olive oil, spice mixture and lime juice until evenly coated. Set aside to marinate 5–10 minutes while you prepare other components.

If making guacamole or pico from scratch, prepare now so flavors meld: mash avocados with lime, salt and a little chopped cilantro for guacamole; or combine diced tomato, onion, jalapeño, cilantro and lime for pico.

Heat a large skillet over medium-high heat. Add 1 teaspoon (about 5 mL) oil if pan is dry. Add the seasoned chicken in a single layer (work in batches if necessary). Cook undisturbed 2–3 minutes to brown, then stir and continue cooking 2–3 more minutes until cooked through (internal temperature 165°F / 74°C) and juices run clear.

Remove from heat and let rest 2 minutes. If you roasted whole breasts instead, shred with two forks now. Taste and adjust salt or lime if needed.

Arrange half of the tortilla chips in an even single layer on a large rimmed baking sheet or ovenproof platter. Scatter half of the shredded cheddar and half of the Monterey Jack evenly over the chips.

Top with half of the cooked spicy chicken, half of the pico (if using), and a few pickled jalapeño slices.

Add a second layer: the remaining chips, cheeses and chicken, distributing evenly so most chips get some toppings.

Place the assembled nachos in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbly. For extra browning, switch to broil for 1 minute but watch closely to prevent burning.

Remove from oven. Dollop or spoon guacamole across the nachos and scatter pico de gallo, sliced green onions, crumbled queso fresco (if using), pickled jalapeños and chopped cilantro.

If using sour cream or crema, mix hot sauce into the sour cream and drizzle or dollop over the nachos. Serve immediately with lime wedges for squeezing.