Rick Rodgers - cuisine americane
Makes 8 servings

Make-Ahead: The chicken can be prepared up to 8 hours ahead. The vegetables can be prepared up to 2 hours ahead. Assemble the nachos just before baking.


The only problem with serving nachos before dinner is that you can eat so many that dinner goes by the wayside. This version, with lots of chicken and vegetables, is no exception, so watch out! The baking dish will double as the serving platter so use something attractive. Look for glazed terra cotta nacho servers, about 12 inches wide and 2 inches deep, or use any large round ovenproof metal platter or even a pizza pan.



  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil cooking spray
  • Two 7-ounce boneless and skinless chicken breasts, lightly pounded to even thickness
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded and chopped into 1/2-inch dice
  • 1 jalapeño, seeded and finely chopped
  • 2 garlic cloves, chopped
  • 6 ounces (1/2 of a 12-ounce bag) tortilla chips
  • 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese



1. To prepare the chicken, place the lime juice, oil, salt, and pepper in a zippered plastic bag, close, and shake the bag to combine. Add the chicken breasts, close, and refrigerate for at least 1 hour and up to 4 hours.

2. Spray a large nonstsick skillet with vegetable oil. Heat the skillet over medium-high heat. Remove the chicken breasts from the marinade and place in the skillet. Cook until the underside is nicely browned, about 3 minutes. Turn and cook to brown the other side, about 3 minutes more. Reduce the heat to medium and cook until the chicken springs back when pressed in the center, about 6 minutes. Remove from the heat and cool. Chop the chicken into bite-sized pieces. (The chicken can be prepared up to 8 hours ahead, cooled, covered, and refrigerated.)

3. Heat the oil in a medium saucepan over medium heat. Add the onion, red pepper, jalapeño, and garlic and cover. Cook, stirring often, until the onion is tender, about 6 minutes. (The vegetables can be prepared up to 2 hours ahead, kept at room temperature.) Position a rack in the upper third of the oven and preheat to 450°F. Spread the tortilla chips on a 12 to 14-inch diameter ovenproof platter or pizza pan. Top with the chicken, then the vegetables. Sprinkle with the cheese. Bake until the cheese melts, about 5 minutes

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