BBQ Chicken Nachos

Step 1

Fill a 3-quart pot halfway with water and bring it to a boil over high heat. Add 0.5 tsp of kosher salt to the water. Once boiling, gently add 1 lb of boneless skinless chicken breasts. Reduce the heat to medium and maintain a gentle simmer — you want small bubbles breaking the surface, not a rolling boil, which would make the chicken tough.

Step 2

Simmer for 12-15 minutes, until the chicken is cooked through. To check for doneness, insert an instant-read thermometer into the thickest part of the largest breast — it should read 165°F. Alternatively, cut into the thickest piece; it should be white throughout with no pink.

Step 3

Transfer the cooked chicken to a cutting board and let it cool for 2 minutes. Shred it into bite-sized pieces using two forks or your fingers — pull the meat apart along its natural grain. You should have roughly 3 cups of shredded chicken.

Step 4

In a medium bowl, combine the shredded chicken with 0.75 cup of barbecue sauce. Toss until every piece is evenly coated. The chicken is now ready to top the nachos.

Step 5

Spread 6 oz of tortilla chips across a large oven-safe platter or cast iron skillet, arranging them in a single layer with some overlap. You want enough chips so every bite includes both chip and topping.

Step 6

Scatter the BBQ chicken mixture evenly over the chips, then sprinkle 1.5 cups of shredded cheddar cheese over the top. Set the platter in a 400°F oven for 4-5 minutes, until the cheese melts and turns bubbly around the edges. Watch carefully — you want the cheese melted but the chips still crispy, not soggy.

Step 7

While the nachos are in the oven, prepare the toppings. Thinly slice 1 fresh jalapeño crosswise into rings, removing seeds if you prefer less heat. Dice 0.25 of a red onion into 1/4-inch pieces. Roughly chop 3 tbsp of fresh cilantro. Cut the 0.5 lime into 2 wedges.

Step 8

Remove the nachos from the oven and drizzle with 0.25 cup of sour cream in a thin zigzag pattern. Top with the jalapeño slices, diced red onion, and cilantro. Squeeze a lime wedge over everything and finish with a pinch of black pepper. Serve immediately with the second lime wedge on the side.