Tortilla chips, as many as you’d like or will fit your pan
1 tbsp of olive oil
1 -2 chicken breasts
1/2 - 1 tbsps of blackening seasoning (available for purchase from me)
2 cups of cheddar cheese, (freshly shredded is best)
2 jalapenos, chopped
½ red onion, chopped
1-2 tomatoes, chopped
1-1/2 cups of guacamole or smashed avocado
½ - 1 cup of sour cream
bunch of cilantro, chopped
Sheet pan or cast iron pan
Preheat your oven to 400. While your oven preheats, cook the chicken. cut the chicken into chunks and Season with blackening seasoning. cook with a drizzle of olive oil over medium heat until the chicken is thoroughly cooked. Once cooked, set aside. Then, prep your sheet pan or cast iron you are using. If using a sheet pan, line it aluminum foil and spray it lightly with cooking spray. If using a cast iron pan, just spray it very lightly with cooking spray. To assemble the nachos, start by putting the tortilla chips on your sheet pan or in your cast iron pan. Top the chips with cheese, then chicken, jalapeños, tomatoes, and red onion. If using the cast iron, layer the toppings and chips so every chip is covered. If using a sheet pan, the chips will be in one layer, more or less. Make sure they are all covered as well. Bake in the oven for 10 minutes, or until the cheese is melted and everything is warm. Top with guacamole/avocado, sour cream, cilantro, and any other toppings you’d like. Enjoy!
*note: all measurements can be adjusted to your liking. You can make a small batch of nachos, or a larger batch. And use whatever toppings you’d like. Listed are the ones I used, but the options are endless!