Recipe Index

Ingredients

• 8 oz tortilla or plain corn chips (Note 1)
• Shredded chicken for nachos (, recipe follows)
• 8 oz (2.5 cups) shredded cheddar or Monterey Jack cheese (Note 2)
• Quick guacamole (, recipe follows)
• Toppings: Sour cream, Coriander / cilantro leaves, Jalapeno (, sliced or chopped)
• 1.2 lb chicken thighs or breast (, skinless boneless (Note 3)
• 1.5 tbsp olive oil
• 2 tbsp tomato paste
• 2 tsp sugar
• 1 cup chicken broth, separated (liquid stock)
• 3 tbsp lime juice (Note 4)
• 1 tbsp olive oil
• 2 garlic cloves (, minced)
• 2 tsp EACH garlic powder, onion powder, dried oregano
• 3 tsp EACH cumin powder, paprika
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp salt and pepper (, each)
• 2 avocados (, medium)
• 3 tbsp coriander/cilantro (, roughly chopped)
• 2 tbsp lime juice (1 large)

Method

1. Mix the garlic powder, onion powder, oregano, cumin, paprika, cayenne, salt and pepper with 2 tablespoons of the chicken broth and the lime juice to form a loose seasoning paste, and turn the chicken in it to coat.
2. Sear the chicken in 1 1/2 tablespoons olive oil in a large skillet over medium-high heat for 3 minutes per side, reserving the paste left in the bowl, then move it to a shallow dish.
3. Return the skillet to the heat with the remaining broth, tomato paste, sugar and the reserved paste, and bring it to a simmer while scraping the base of the pan.
4. Shred the chicken with two forks, return it to the sauce, and simmer for 3 minutes until the sauce reduces and clings thickly to the meat, adjusting the salt at the end.
5. Mash the avocados in a bowl with the chopped coriander and the 2 tablespoons lime juice, and season this quick guacamole with salt and pepper.
6. Heat the oven to 350°F and spread half the corn chips over a tray, then layer on half the warm chicken and half the shredded cheese.
7. Repeat the layers with the remaining chips, chicken and cheese, and bake for 7 minutes until the cheese melts and bubbles.
8. Scatter coriander leaves and jalapeno over the nachos and serve them with the guacamole and sour cream.

Prep: 15 min · Cook: 10 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data