Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) chili powder
  • 1 tsp (5g) cumin
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • Salt and freshly ground black pepper to taste
  • 1 large bag (10-12 oz or 280-340g) tortilla chips (restaurant-style, thick-cut are best)
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese (or pepper jack for extra spice!)
  • 1 cup (240g) sour cream
  • 1 avocado, diced
  • 1/2 cup (50g) chopped red onion
  • 1/2 cup (60g) chopped fresh cilantro
  • 1 jalapeño, thinly sliced (optional, for those who like it hot!)
  • 1 lime, cut into wedges

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat and cook for another minute until fragrant.
  2. Preheat oven to 350°F (175°C). Spread tortilla chips evenly on a baking sheet. Top with cooked chicken, cheddar cheese, and Monterey Jack cheese.
  3. Bake for 5-7 minutes, or until cheese is melted and bubbly.
  4. Remove nachos from the oven. Top with sour cream, diced avocado, red onion, cilantro, and jalapeño (if using).
  5. Serve hot with lime wedges for squeezing.