3 cups diced tomatoes, Roma or plum (Pico de Gallo)
1 cup diced yellow/white/red onion (Pico de Gallo)
1/2 cup chopped cilantro (Pico de Gallo)
1 lime, juiced for tomatoes (Pico de Gallo)
1 tsp sugar for tomatoes (Pico de Gallo)
1 lime, juiced for chicken marinade
1 orange, juiced for chicken marinade
1 tsp garlic powder
1 tsp black pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp salt
8 oz block of Monterey Jack cheese, shredded
8 oz block of mild cheddar cheese, shredded
2-3 thin boneless skinless chicken breasts
1 bag of tortilla chips (brands I have used: Tostitos Cantina Thin & Crispy Tortilla Chips or On the Border Thin Tortilla Chips or Tostitos Original Restaurant Style Tortilla Chips)
Sour cream and/or guacamole, for topping
Optional toppings: 1/4 cup shredded lettuce, chopped black olives, 1 small can sliced or diced pickled jalapenos, diced avocado
Place chicken in a Ziploc bag or bowl. Add in orange juice and juice of 1 lime. Put in fridge for 15-30 minutes.
After having all the ingredients chopped or shredded, start by making the mock Pico de Gallo. Mix together the tomato, onion, cilantro, sugar and juice of one lime. Place in fridge. Make sure to also keep the sour cream, shredded cheeses and Pico de Gallo in fridge until ready to build the nachos.
Oven to 350 degrees F.
In another Ziploc bag, add in all the spices. Drain the chicken and place in bag. Shake to coat chicken. Now you can either grill the chicken (12-20 minutes) or bake in the oven on parchment paper until cooked thoroughly (15-30 minutes). Chop the chicken. Set aside.
Grab a cookie sheet and layer a thin layer of chips on the bottom. You can also use disposable aluminum small round or oblong pans too. Use enough for the amount of people eating the nachos. Next layer on some of the cheeses. Next layer on chicken. Then chips and then more of the cheeses. Add jalapenos or black olives (if using these). Bake until cheese is melted and nachos are hot, 6-12 minutes.
Once done, sprinkle on the Pico de Gallo. Add the avocado or lettuce (if using). Add sour cream and guacamole if desired.