Deluxe Nachos Gf Recipe

Prepare and Season Protein

Decide whether to use chicken or beef. Pat the chosen protein dry. In a bowl combine 1 tbs olive oil, taco seasoning (or chili powder + cumin + smoked paprika), garlic powder, onion powder, salt and pepper and 1 tbs lime juice. Rub the mixture evenly over the protein and let rest 10 minutes at room temperature while you prepare other components.

Cook Fire-Roasted Chicken

Preheat broiler (or grill to high). Place seasoned chicken on a foil-lined sheet pan. Drizzle remaining 1 tbs olive oil over chicken. Broil 6–8 minutes per side until charred spots appear and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice or shred into bite-sized pieces. Toss with chopped cilantro (2 tbs) and a squeeze of lime if desired.

Cook Seared Beef (alternative)

If using flank/skirt steak, heat a cast-iron skillet over high heat until smoking. Add 1 tbs oil, sear steak 3–4 minutes per side for medium-rare (adjust to preference). Remove and rest 5–7 minutes, then thinly slice across the grain into bite-sized strips. Toss with a squeeze of lime and a sprinkle of chopped cilantro if desired.

Halve and pit the avocados, scoop flesh into a bowl. Mash with a fork to desired texture (chunky or smooth). Stir in 1 tbs lime juice, 2 tbs finely minced red onion, 2 tbs chopped cilantro, 1 tsp salt, 1 tsp minced jalapeno (optional) and 2 tbs diced tomato (optional). Taste and adjust salt or lime. Cover with plastic pressed to the surface to prevent browning until ready to serve.

In a small bowl combine 0.5 cup sour cream, 1 minced chipotle pepper, 1 tsp adobo sauce, 0.5 tbs lime juice and 0.25 tsp salt. Whisk until smooth. Taste and adjust heat by adding more adobo if desired. Chill until assembly.

Combine 2 diced tomatoes, 2 tbs finely diced red onion, 2 tbs chopped cilantro, 1 minced jalapeno (remove seeds for less heat), 1 tbs lime juice and 1 tsp salt in a bowl. Stir, let sit 10–15 minutes to meld flavors, then adjust seasoning. Keep chilled until serving.

Preheat oven to 375°F (190°C). Spread 3 cups of tortilla chips in an even single layer on a large oven-safe platter or sheet pan. Sprinkle half of the shredded Colby (1 cup) evenly over the chips. Scatter half of the cooked protein (about 1 cup) over the cheese.

Add another layer of chips (remaining 3 cups) then top with the remaining protein and the remaining 1 cup shredded Colby so cheese covers most chips and protein. Place in the oven 5–8 minutes until cheese is fully melted and bubbling. (Alternatively, broil 1–2 minutes watching carefully to avoid burning.)

Remove from oven. Immediately top with shredded lettuce (1 cup), diced fresh tomatoes (1 cup), black olives (0.25 cup), and sliced green onions (0.25 cup). Dollop guacamole (about 1 cup) in several places and spoon chipotle sour cream across the plate or serve the sour cream on the side if preferred.

Serve the nachos hot with housemade salsa on the side (the salsa provides a bright, fresh contrast). Add optional jalapeno slices if guests want extra heat and provide lime wedges. If serving as a shareable starter, present with small plates and spoons for guacamole and sour cream.