Chicken Nachos

Chicken Nachos


chicken nachos pan


3 cups diced tomatoes, roma or plum for mock pico de gallo

1 cup diced yellow/white onion (or can use red onion) for pico de gallo

1/2 cup chopped cilantro

1 lime, juiced for pico de gallo

1 tsp sugar for pico de gallo

1 lime, juiced for chicken marinade

1 orange, juiced for chicken marinade

1 lemon, juiced to drizzle on finish chicken after chopping

1 tsp garlic powder

1 tsp black pepper

1/2 tsp chili powder

1/2 tsp ground cumin

1 1/2 tsp oregano

1 tsp paprika

1/2 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp salt

8 oz block of monterey jack cheese, shredded

8 oz block of mild cheddar cheese, shredded

3 to 4 thin boneless skinless chicken breasts

1 bag of tortilla chips (Tostitos Cantina Thin & Crispy Tortilla Chips or On The Border Thins Tortilla Chips or Tostitos Original Restaurant Style Tortilla Chips)

Sour cream and/or guacamole for topping

Optional: 1/4 to 1 cup shredded lettuce, chopped black olives, 1 small can of sliced or diced pickled jalapenos for topping


After having all the ingredients chopped or shredded, start by making the mock pico de gallo. Mix together the tomato, onion, cilantro, sugar and juice of one lime. Place in fridge. Make sure to also keep the sour cream, shredded cheeses (separate the two types), shredded lettuce and pico de gallo in fridge until ready to build the nachos.

Place chicken in a ziploc bag or bowl. Add in orange juice and juice of 1 lime. Put in fridge for 30 minutes.

Oven to 375 degrees.

In another ziploc bag, add in all the spices. Drain the chicken and place in bag. Shake to coat chicken. Now you can either grill the chicken on a grill until cooked or can bake in the oven on parchment paper until fully cooked 15-30 minutes. Dice the chicken. Set aside. Turn oven up to 400 degrees

Grab a cookie sheet and layer a thin layer of chips on the bottom. Can also use individual disposable aluminum small round or oblong pans too. Use enough for the amount of people eating the nachos. Next layer on some of the monterery and cheddar cheeses. Next layer on chicken. Then chips and then more of the cheeses. Add jalapenos or black olives (if using these). Bake until cheese is melted and nachos are hot, 10-20 minutes.

Once done, add the mock pico de gallo and the lettuce (if using). Add sour cream and guacamole if desired


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