Chicken Nachos, Southwest Style

Who here doesn’t love the sound of southwest chicken nachos?

We make them at least once a month. And by once a month, I truly mean once a week. Because let’s face it, with two girls in softball, life can be BUSY! On those busy nights, nachos, tacos or BLT’s are usually my go-to recipes and I’m not the least bit ashamed. I normally make beef nachos, because they’re the most unfussy, until one day I decided to get creative and make some southwest chicken nachos. These nachos are loaded with chopped, grilled ancho-lime chicken, grilled sweet corn salsa, black beans and loads of cheddar cheese.

Chips, cheese and lots of veggies… truly what’s not to love?

So remember last week when I shared my grilled sweet corn salsa recipe? Well do ya see that nifty metal grilling rack… yeah you get one. Ps… it doubles as a kabob holder!

And so you don’t burn those precious fingers… transfer the rack from the grill to a sheet pan by using these cute little silicon holders. Oh yeah… you get those too. Truly… this only gets better.

Now for these nachos to be southwest gather to make an ancho-lime marinade. Start by measuring a half cup of extra light olive oil. Use your silicon liquid measuring cups for a seamless pour. What you don’t have silicon measuring cups?? Ohhh good because Pampered Chef has them and A REGULAR HERE THEM!

Next, measure out two tablespoons of ancho chili powder and add it to the olive oil along with a 1/2 teaspoon of kosher salt and a tablespoon of cumin.

Then squeeze in the juice of two limes.

Peel two cloves of garlic and mash them into a paste using the garlic masher. Add the garlic paste to the ancho-lime marinade and stir it all up. Don’t worry… the garlic masher is in the giveaway too!

Pour the ancho-lime marinade all over 1-1/2 pounds of boneless skinless chicken thighs – breasts work too.

Give those a good toss and let them sit while you preheat the grill.

My grill was preheated to medium-high. Once hot I slapped the chicken thighs down and cooked them for about 12-14 minutes, turning them half way.

Not quite sure why I plated these. I mean I knew I was making them for nachos. But FYI you could only make the chicken by itself, top it with cilantro and squeeze fresh lime juice over top and serve it as is.

But for the nachos, you’ll still want to top with lots of fresh cilantro and chop the heck out of it.

First spread out a thin layer of {whole grain} tortilla chips… sprinkle a little freshly grated cheddar…

Next top with a bit of the chopped chicken…

…and a few spoonfuls of the grilled sweet corn salsa…

Then a few black beans, that have been strained and rinsed…

Next add another layer of chips and cheese…

Then top it off with more chicken, corn salsa, black beans and top with even MORE cheddar cheese. Next, bake it in a 375° degree oven until the cheese has melted and some of the chips are golden.

Lastly, I like to sprinkle my nacho with a little green onion. It only seems natural.

Look at that cheese pull!

This might only be my new go-to nacho. The flavors are out of this world! Make the Southwest Chicken Nachos!

Enjoy! And if you give this Southwest Chicken Nacho recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

I have been selected by The Pampered Chef to be an ambassador for their new products. While I have received product in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.