Nasty Nachos


So. Anyone who knows me knows that every Friday night, my parents and I have our junk food night. And I mean junk food. Nasty nachos are one of the all time favorites. it’s chips. Then cheese. Then chicken. Then cheese. Then more cheese. Then more. Then salsa, and avocado, and sour cream, jalapeños, everything and anything. Creativity to the max. Which is why I looked forward to making it every Friday night; it allows me release all the stress of the week and cook and eat and enjoy.

Anyways. Back to the nachos. Here are the steps and what to do.



-3 boneless chicken breasts

-Spices (at least some salt and pepper)

-3 to 4 cups of shredded cheese of your choice (like cheddar, pepperjack…)

-Family sized bag of tortilla chips (can never go wrong with Tostidos)

-Salsa, sour cream, jalapeños, avocado, and any toppings you like!

First, you poach the chicken. Poaching is a very easy, simple way to cook chicken which is low in effort and in calories (not that calories will matter in this meal. ha). So, take 3 chicken breasts and put them in a heavy bottom metal pan; arrange them so that they fit snug and flat on the bottom. Fill it with water, just enough so that there is an inch of water above the chicken. Add spices! Whatever spices you want! Kind of. Make sure they compliment. You can never go wrong with some salt, pepper, cumin, basil, oregano, garlic powder, and chipotle. Add 2 bay leaves no matter what. Heat on high until the the water boils, then immediately reduce to a simmer. Partially cover the pot and simmer for 10 minutes. Then, remove from heat, and allow chicken to remain in the pot for 15-20 more minutes. Transfer the chicken out onto a cutting board. I always cut the chicken down the middle first to 1. make sure they’re fully cooked and 2. to release heat, because shredding the chicken is never fun when they are burning hot. So yes cut each chicken breast down the middle length wise and let cool. Then, shred the chicken (I usually do this with two forks,  just pick at it).


Set your oven to broil. You need lots of heat to get these to the best smooth yet crunchy cheesy yet chippiness. Spread the tortilla chips out on a baking sheet. First comes a layer of cheese, distribute evenly. EVERY CHIP MUST HAVE CHEESE. Well not really but you get the gist. Then comes to chicken layer. Then, more cheese. Stick em in the oven. it should take about 3-5 minutes to get these to the perfect golden-brown melty-cheesiness.


Enjoy the easy home-made Mexican!


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