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Monterey Chicken Nachos



Monterey Chicken Nachos:

1/2 scant tsp. salt
1/4 tsp. black pepper
1/4 tsp. chipotle chili pepper
1/4 tsp. cayenne pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 lb. boneless chicken tenters or boneless skinless chicken breast
5 tbsp. lime juice, divided    
1 avocado
2 large plum tomatoes
1/2 cup chopped scallion
6 oz. tortilla chips (about half of a 13 oz. bag)
8 oz. shredded Monterey Jack cheese


Bring small amount of water in a pan equipped with a steaming rack to a boil. Don't let the water touch the base of the rack. 

Combine the first six ingredients in a small bowl.  If using chicken breast, cut into 1-inch thick strips. Sprinkle half of the spice mixture onto the chicken. Place chicken, single layer, in steaming rack. Cover and steam for 6 to 7 minutes or until chicken is white throughout. If you have a small steaming rack, you may need to cook in two batches. Shred chicken using two forks. Add 2 tablespoon of the water from the pan and 4 tablespoons of lime juice to the reserved spice mix. Pour over chicken and mix to combine.

Peel and remove seed from avocado. Dice tomatoes. Combine avocado, tomatoes, and 1 tablespoon lime juice in a small bowl. 

Preheat oven on low broil with rack on the upper half of oven but not directly under the heat source.

Line a standard size cookie sheet with tortillas. Add layers as follows: half of the cheese; chicken, avocado and tomato; scallion; the remaining cheese. Broil for about 3 minutes or until cheese is melted. Keep a close eye on it as it will burn quickly.  Makes 4 servings.


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