Monterey Chicken Nachos

Shredded chicken tenders, Monterey Jack cheese, avocado, tomato, scallion, and a hint of lime make these nachos hard to resist. Perfect for an appetizer, as game day food, or for movie night.

Nachos is a popular snack in my household as it is in many. My husband is the biggest fan of all and often snacks on this salty, cheesy guilty pleasure. However, he prefers it very plain—with only American cheese and salsa. He’s a man with simple needs (haa haa). I, on the other hand, like it to be more substantial with other things going on. And I love the Mexican flavor of this nachos appetizer!

I had tortilla chips and unused chicken tenders in the house and decided to put together a nacho platter. To keep the chicken tender and flavorful, I simply seasoned then steamed it. I then shredded then re-seasoned it to encapsulate every bit with flavor.

If you have leftover chicken, this is the perfect way to use some up. It makes the nachos come together that much faster!

For more deliciousness, Monterey Jack cheese provided the gooey factor. Tomato, avocado, scallion, and lime juice provided bright fresh flavors and color. I served it plain, but you can add sour cream, crema, guacamole, or whatever pleases you. 

My family thoroughly enjoyed these nachos. My son, especially, LOVED it. As he bit into his second bite, he requested that I make it again. (Yes!! Score another one for Mom!) I can always count on food to win his heart 😉

Oh, just because I call this Monterey Chicken Nachos, it doesn’t mean that you can’t make it if you don’t have Monterey cheese. Use what’s available…and you get to call it whatever you want. I made a batch after this particular one but had only sharp cheddar…Sharp Nachos anyone? I need to rethink the name on that one.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Steamer basket—can be used with your existing pans. This set of two stainless steel has a 10-inch and 11.5-inch basket.
• Baking sheet—this half sheet size pan is nonstick aluminized steel has a corrugated surface for even heat distribution and quick release. It is also warp resistant.
• Kitchen tongs—this is stainless steel with a silicone head and non-slip handle. It is heat resistant up to 600° F.

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Monterey Chicken Nachos

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked, Oven Baked/Roasted, Layering Cuisine:Mexican Courses:Appetizers Recipe Keys: C Carbohydrate High Protein

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings:4 Servings

Description

Shredded chicken tenders, Monterey Jack cheese, avocado, tomato, scallion, and a hint of lime make these nachos hard to resist. Perfect for an appetizer, as game day food, or for movie night.

Ingredients

• 1/2 scant teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chipotle chili pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pound boneless chicken tenders or boneless skinless chicken breast
• 5 tablespoons lime juice, divided    
• 1 avocado
• 2 large plum tomatoes
• 1/2 cup chopped scallion
• 6 ounces tortilla chips (about half of a 13 oz. bag)
• 8 ounces shredded Monterey Jack cheese

Instructions

1. Bring small amount of water in a pan equipped with a steaming rack to a boil. Don’t let the water touch the base of the rack.
2. Combine the first six ingredients in a small bowl.  If using chicken breast, cut into 1-inch thick strips. Sprinkle half of the spice mixture onto the chicken.
3. Place chicken, single layer, in steaming rack. Cover and steam for 6 to 7 minutes or until chicken is white throughout and the internal temperature is 165° F. Transfer to a plate. If you have a small steaming rack, you may need to cook in two batches.
4. Meanwhile, preheat oven to LOW broil. Set oven rack on the second rack down from the top.
5. Use the pocket of time while the chicken steams to prep the tomato and avocado: peel and remove seed from avocado. Dice tomatoes. Combine avocado, tomatoes, and 1 tablespoon lime juice in a small bowl. Set aside.
6. Shred chicken using two forks. Add 2 tablespoon of the water from the pan and 4 tablespoons of lime juice to the reserved spice mix. Pour over chicken and mix to combine.
7. Line a standard size cookie sheet with tortillas. Add layers as follows: half of the cheese; chicken, avocado and tomato; scallion; the remaining cheese.
8. Broil for about 3 minutes or until cheese is melted. Keep a close eye on it as it will burn quickly. Serve immediately with optional toppings: sour cream, crema, guacamole, etc.
9. Makes 4 servings.

Keywords:Nachos, Monterey Cheese, Chicken, Game Day Food, Appetizer, Mexican

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