Ingredients:

  • 1 lb boneless skinless chicken breast, finely diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz thick-cut restaurant-style tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded Sharp Cheddar cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 medium Roma tomato, seeded and diced
  • 1 medium jalapeño, sliced into rounds
  • 1/2 cup sour cream
  • 1 large avocado, diced or mashed

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add diced chicken breast to the skillet and sprinkle with chili powder, cumin, paprika, garlic powder, salt, and pepper. Sauté for 5–7 minutes until the chicken is mahogany-colored and cooked through, ensuring no visible liquid remains in the pan.
  3. Preheat the oven to 400°F (200°C).
  4. On a large sheet pan, spread half of the tortilla chips in an even layer.
  5. Distribute half of the seasoned chicken, half of the black beans, and half of the combined shredded Monterey Jack and Sharp Cheddar cheeses over the first layer of chips.
  6. Repeat the process by adding the remaining chips, chicken, black beans, and cheese to create a second layer.
  7. Bake in the preheated oven for 5-10 minutes, or until the cheese is fully melted and bubbling.
  8. Remove from oven and top with diced red onion, chopped cilantro, diced tomato, jalapeño rounds, sour cream, and avocado.