Chicken Nachos, or any nachos, are the quintessential snack food. But with chicken and enough toppings, they are a meal, but you might have to make a double recipe. Using the toppings we show or others can make for a fun meal. If you have ever been to a Nacho Bar, you realize how many topping you can place out for your guests. Kids love the ability to build their own as well, but aren’t we all kids at heart?
Servings 4 servings
1 Pound Boneless, Skinless Chicken Breasts
2-3 Tablespoons Taco Seasoning
2 Tablespoons Olive Oil
Fresh Lime Juice from 1 Lime
1 Bag Tortilla Chips (we use White Corn chips)
2 Cups Shredded Mexican Cheese Blend
1 16 oz can Refried Beans – Optional (We use Non-Fat)
Fresh Salsa or Pico de Gallo
Sliced Jalapeno Peppers (Fresh or Pickled)
Rub chicken breasts all over with the taco seasoning. Heat the olive oil in a large skillet over medium-high heat until it starts to shimmer. Carefully add the chicken and cook for about 4-5 minutes per side until fully cooled and internal temperature reached 165 degrees. Watch closely so the chicken doesn’t burn.
While the chicken is cooking, heat the refried beans in a small pan, if you are going to use them. When heated, turn off the stove and keep covered.
Once the chicken is cooked, slice into thin strips or dice into ½” pieces. Place in a bowl, sprinkle with the lime juice. Toss lightly and cover with foil to keep warm.
Set your oven rack a couple positions below the top position. Too close to the heat and the nachos will burn. Turn the broiler on HIGH. Line a baking sheet with aluminum foil. If you want, a light spray of non-stick spray will keep the nachos from sticking.
Arrange the tortilla chips in a single layer. Overlap a bit. If you are adding the optional refried beans, drop spoonfuls over the chips. Spread the cheese evenly on the chips. Add the chicken evenly on the chips. Broil about 4-5 minutes, or until cheese is melted.
Remove from oven, garnish with the toppings. Serve immediately. You can have you guests top their own, like a Nacho Bar.