Fiesta Nachos Add Chicken Recipe

Prepare and marinate

Pat the chicken breasts dry with paper towels. In a bowl combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, black pepper and lime juice. Rub the spice mixture all over the chicken, coating evenly. Let sit at room temperature for 10 minutes or refrigerate up to 2 hours for more flavor.

Cook

Heat a large skillet over medium-high heat. When hot, add a drizzle of oil or nonstick spray. Add the chicken breasts and cook 5-7 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes.

Shred or dice

Using two forks, shred the chicken into bite-sized pieces or dice into small cubes. Toss with any juices on the cutting board. Keep warm while assembling nachos.

Preheat oven to 400°F (200°C). Line a large baking sheet or oven-safe platter with parchment or lightly oil it.

Spread half of the tortilla chips in an even layer on the baking sheet. Dollop half of the refried beans in spoonfuls over the chips, then sprinkle half of the black beans across the chips. Evenly distribute half of the shredded cheddar and half of the Monterey Jack over the chips and beans. Scatter half of the shredded/diced chicken and half of the pickled jalapeños.

Add a second layer: top with remaining tortilla chips. Repeat dollops of refried beans, black beans, remaining cheeses, remaining chicken and pickled jalapeños so toppings are well distributed.

Bake in the preheated oven 7-10 minutes until the cheese is fully melted and edges of chips are beginning to brown. For extra bubbly cheese, switch oven to broil for 1 minute watching closely to avoid burning.

Remove nachos from oven. Immediately scatter shredded lettuce, diced tomatoes, diced red onion, sliced green onions and chopped cilantro over the hot nachos.

Add dollops of sour cream, spoon on pico de gallo or salsa, and add dollops of guacamole. Sprinkle sliced olives and crumbled queso fresco or cotija if using. Serve with lime wedges to squeeze over the top.

Serve hot on the baking sheet or transfer to a large platter. Provide extra salsa, hot sauce and sour cream on the side. Leftovers (cheese will soften) can be reheated in a 350°F oven for 8–10 minutes.