Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breast
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika
- Salt and pepper, to taste
- 1 tbsp. olive oil
- 1 bag tortilla chips
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced
- Lime wedges, for serving
Special equipment needed:
- Grill or grill pan
- Baking sheet
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Rub chicken breasts with olive oil and then coat with the spice mixture.
4. Grill chicken for 6-7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice into thin strips.
5. Preheat oven to 375°F.
6. Spread tortilla chips in a single layer on a baking sheet.
7. Sprinkle shredded cheese over the chips.
8. Arrange chicken strips on top of the cheese.
9. Sprinkle diced tomatoes and red onion over the chicken.
10. Bake in the preheated oven for 10-12 minutes, or until cheese is melted and bubbly.
11. Remove from oven and sprinkle with chopped cilantro and sliced jalapeño.
12. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Oven: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 32g
Protein: 24g
Sodium: 570mg
Sugar: 2g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or beef skirt steak.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
- Diced tomatoes can be substituted with salsa or pico de gallo.
Variations:
- Add black beans, corn, or avocado as additional toppings.
- Use different types of cheese, such as queso fresco or cotija.
- Serve with guacamole or sour cream on the side.
Tips and tricks:
- Make sure to let the chicken rest before slicing to keep the juices inside.
- Use a mix of different colored tortilla chips for a more colorful presentation.
- Customize the spice level by adjusting the amount of chili powder and jalapeño used.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve on a large platter or in individual bowls.
Garnishes:
Sprinkle with additional chopped cilantro and sliced jalapeño.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the cheese is not melting, try broiling the nachos for 1-2 minutes.
- If the chicken is dry, try marinating it in the spice mixture for a few hours before grilling.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Nachos were invented in 1943 by Ignacio "Nacho" Anaya, a chef in Piedras Negras, Mexico. He created the dish by layering tortilla chips with cheese and jalapeño peppers, and it quickly became a popular snack in the United States.
Flavor profiles:
Savory, spicy, cheesy, and tangy.
Serving suggestions:
Serve as an appetizer or a main dish for a casual dinner party or game day gathering.
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Region: Mexican