Alex and I are nacho freaks. In fact, it was the first thing we made in an oven after our 3 month stint in an ovenless hotel room. I must say, those take the cake for the best nachos ever simply because we had been oh-so-deprived of all things oven-baked for so long. However, these nachos are our new favorites! They were sooooo yummy! I saw Pioneer Woman’s Cowboy Nachos and thought they sounded amazing. Only problem was I didn’t have any leftover brisket. So I decided to adapt the nachos to something we could easily make and that meant grilled chicken!
I loved her idea of stacking an extra layer of nachos on top of the first layer. There is never enough room for all the nachos you want in one layer so this totally solves that problem! I also thought it was very intriguing that she didn’t use frijoles (refried beans) on her nachos. Instead she used the beans from her Pinto Bean recipe. Again, I didn’t have leftover Pinto Beans so I decided to substitute canned Ranch Beans. Lastly, I added Queso Fresco to the top because I had some leftover from the Avocado, Tomato, and Red Onion Salad.
Oh and I should give credit where credit is due, Alex actually was the master behind these nachos. I gave him some guidance but he took over and put them together. Plus, he made his “famous” Pico de Gallo to go with it. Thanks, hubby, for a great dinner!
I’ll try to explain how he did these but you really can do it anyway you want to!
Double-Decker Chicken Nachos
Adapted from Pioneer Woman’s Cowboy Nachos
- Grill up some chicken sprinkled with a little fajita seasoning until done. Once it has rested, cut the chicken up into small pieces.
- Place one layer of tortilla chips on a cookie sheet.
- Drain a can of Ranch Beans and sprinkle a few beans on each chip.
- Place a chunk or two of chicken on each chip.
- Sprinkle grated Monterrey Jack cheese and crumbled Queso Fresco on top of chips.
- Make some Pico de Gallo by mixing chopped tomatoes, jalepeno, onion, cilantro, lime juice, and salt. There’s no real trick to pico de gallo. Just make it with as much of each ingredient as you like to suit your tastes.
- Sprinkle 1/3rd of the Pico de Gallo on top of the first layer.
- Repeat this process again with a second layer of nachos.
- Place the nachos into the oven and broil until cheese is melted and starting to brown.
- When the nachos come out of the oven sprinkle the last 1/3rd of the Pico on top. Cut up an avocado into small pieces and sprinkle those on top as well.
- Eat and enjoy!