Name: Chi Chi’s Chicken Nachos Grande Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 skinless chicken breast; 1/4 cup water; 3 tbsp. lime juice; 1 tbsp. canola oil; 2 tsp. white vinegar; 1/4 tsp. optional liquid smoke; as desired Garlic clove; 1 tsp. to taste salt; 1 tsp. to taste pepper; 10 corn tortilla chips; 1 cup salsa; 2 cups Mexican blend shredded cheese; 1/4 cup chopped green onion; 2 seeded and sliced into 8-10 pieces green jalapeno peppers

Upgrade your nachos game with this recipe! These are a great snack when you’re craving Mexican food. It’s packed full of spices for a flavor explosion in your mouth.

How To Make Chi Chi’s Chicken Nachos Grande

1 chicken breast (skinless )
1/4 cup water
3 tbsp. lime juice
1 tbsp. canola oil
2 tsp. white vinegar
1/4 tsp. liquid smoke (optional)
Garlic clove (as desired)
1 tsp. salt (to taste)
1 tsp. pepper (to taste)
10 corn tortilla chips
1 cup salsa
2 cups Mexican blend shredded cheese
1/4 cup green onion (chopped)
2 green jalapeno peppers (seeded and sliced into 8-10 pieces)

Mix the water, lime juice, oil, vinegar, garlic, salt, pepper, and liquid smoke (optional).
Pour into a resealable plastic bag or a glass bowl. Add the chicken.
Marinate in the refrigerator overnight or for at least 3 hours.
After marinating, grill the chicken on either an outdoor or indoor grill. If using a charcoal grill, there is no need for liquid smoke.
Cook for about 10 minutes, until the chicken is no longer pink.
Cut up the chicken into bite-sized pieces or shred.
Preheat the oven to 375 degrees.
Spread about 1 or 2 tablespoons of salsa on each tortilla chip.
Top each tortilla chip with the chicken, then cheese, onions, and a slice of jalapeno.
Bake for about 10 minutes in the preheated oven.
Top with optional sour cream, extra salsa, shredded lettuce, and/or guacamole. Serve.

How To Make Chi Chi's Chicken Nachos Grande

0 from 0 votes

Prep: 1 hr

Cook: 10 mins

Total: 1 hr 10 mins

Serves:

CONTINUE READING BELOW

Ingredients

1 chicken breast, skinless
1/4 cup water
3 tbsp. lime juice
1 tbsp. canola oil
2 tsp. white vinegar
1/4 tsp. liquid smoke, optional
Garlic clove, as desired
1 tsp. salt, to taste
1 tsp. pepper, to taste
10 corn tortilla chips
1 cup salsa
2 cups Mexican blend shredded cheese
1/4 cup green onion, chopped
2 green jalapeno peppers, seeded and sliced into 8-10 pieces

Instructions

Mix the water, lime juice, oil, vinegar, garlic, salt, pepper, and liquid smoke (optional).
Pour into a resealable plastic bag or a glass bowl. Add the chicken.
Marinate in the refrigerator overnight or for at least 3 hours.
After marinating, grill the chicken on either an outdoor or indoor grill. If using a charcoal grill, there is no need for liquid smoke.
Cook for about 10 minutes, until the chicken is no longer pink.
Cut up the chicken into bite-sized pieces or shred.
Preheat the oven to 375 degrees.
Spread about 1 or 2 tablespoons of salsa on each tortilla chip.
Top each tortilla chip with the chicken, then cheese, onions, and a slice of jalapeno.
Bake for about 10 minutes in the preheated oven.
Top with optional sour cream, extra salsa, shredded lettuce, and/or guacamole. Serve.