Herby-lime marinated chicken is crusted in crushed tortilla chips and served with a loaded molten cheese dip--this take on deconstructed nachos is sure to get the party started!
Cook Time
33 minutes
Total Time
2 hr 7 min
Yield
4 servings
Ingredients
Marinade
1 small bunch fresh cilantro
2 cloves garlic
¼ cup olive oil (60 mL)
1 teaspoon adobo seasoning
1 teaspoon black pepper
2 limes lime juice
Tortilla-Crusted Chicken
2 boneless, skinless chicken breasts
1 teaspoon adobo seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon black pepper
nonstick cooking spray, for greasing
1 ¼ cups all purpose flour (160 g)
1 teaspoon kosher salt
2 cups tortilla chips (200 g), crushed
3 large eggs
½ lime lime juice
Queso Fundido
1 tablespoon unsalted butter
1 cup yellow onion (150 g), finely chopped
1 medium green bell pepper, seeded and finely chopped
1 ½ cups shredded mexican cheese blend (150 g)
1 ½ cups shredded monterey jack cheese (150 g)
¼ cup black olive (45 g), sliced
8 pickled jalapenoes, sliced
⅓ cup mild pico de gallo (80 g)
¼ cup sour cream (55 g)
¼ cup fresh cilantro (10 g), for garnish
Nutrition Info
Calories 1126
Fat 61g
Carbs 94g
Fiber 21g
Sugar 5g
Protein 53g
How to Make It
1. Step
Make the marinade: Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2–3 minutes, or until smooth.
2. Step
Marinate the chicken: Place chicken breasts on a cutting board and slice each breast crosswise into 6 ½-inch (16 ½ cm)thick strips. Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
3. Step
Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
4. Step
Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease with nonstick spray.
5. Step
Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
6. Step
Add the flour to a shallow dish, season with the salt, and stir until incorporated. Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
7. Step
Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
8. Step
Bake the chicken for 12–15 minutes, until golden brown.
9. Step
While the chicken is baking, make the queso fundido: Melt the butter in an 8-inch (20 cm) cast iron skillet over medium heat. Add the onion and green pepper, and sauté until the onion is translucent, 5–6 minutes. Turn off the heat.
10. Step
Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
11. Step
When the chicken is done baking, let rest while you bake the queso fundido.
12. Step
Reduce the oven temperature to 400°F (200°C).
13. Step
Bake the queso fundido for 12–15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1–3 minutes, until there are golden brown spots on top.
14. Step
Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan. Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream. Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.
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