Chicken Nachos
Chicken Nachos | No Chip Left Behind
Chicken Nachos where every chip comes fully loaded and no one gets to hog all the cheese from the top.
Equipment
- 1 9×13 sheet pan
- 1 large frying pan
Ingredients
Key Ingredients
- 400 g white corn tortilla chips
- 300 g chicken breasts or chicken thighs
- 45 mL olive oil
- 1 red onion (diced) (160 g)
- 2 green onions (sliced) (50 g)
- 2 plum tomatoes (diced) (120 g)
- 2 Hass avocados (diced) (160 g)
- 300 g Greek yogourt (1-2%)
- 600 g Monterey Jack cheese (shredded)
Seasonings
- 4 g cumin
- 4 g paprika
- 4 g garlic powder
- 4 g Kosher salt
- 4 g freshly ground black pepper
Instructions
- Season chicken meat (400 g) with all the seasonings: cumin, paprika, garlic powder, Kosher salt, and black pepper (4 g each).
- Toss the seasoned chicken in olive oil (45 mL) and pan fry over medium heat for 20 min until cooked through (minimum 165 F / 75 °C). Set aside to rest for 5 min.
- Dice red onions (160 g), tomatoes (120 g), and avocados (160 g). Slice green onions (50 g). Set all vegetables to the side.
- Once the chicken has rested, chop into bite-sized pieces.
- In the sheet pan, evenly layer nachos (150 g), then cooked chicken chunks (100 g), then cheese (generously 200 g), then ⅓ vegetables (minus the avocado).
- Repeat the previous step twice more, totalling 3 layers of nachos covered evenly with chicken, cheese and vegetables (reserving 20 g of each vegetable and all of the avocado from the top layer).
- Bake the three nacho layers at 400 F / 205 °C until the top layer of cheese is melted and beginning to crisp (12-15 min).
- Once the cheese has melted satisfactorily, garnish the top layer with the remaining 20 g of each vegetable, diced avocado and several dollops of Greek yogurt (10-20 g each dollop).
- Serve immediately. Enjoy heartily!