Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) chili powder
  • 1 tsp (5ml) cumin
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • 1/4 tsp (1.25ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 (12-ounce/340g) bag tortilla chips
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1/2 cup (115g) pickled jalapeño slices
  • 2 tbsp (30ml) jalapeño brine
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 cup (240ml) salsa
  • 1 ripe avocado, pitted, peeled, and diced
  • 1/4 cup (15g) chopped fresh cilantro
  • 1/4 cup (50g) sour cream

Instructions:

  1. Heat olive oil in a skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until cooked through and no longer pink inside (internal temperature reaches 165°F/74°C).
  2. Remove chicken from skillet and let cool slightly. Use two forks to shred the chicken into bite-sized pieces. Reserve any pan juices.
  3. Preheat oven to 350°F (175°C). Spread tortilla chips in a single layer on a large baking sheet.
  4. Sprinkle cheddar cheese and Monterey Jack cheese evenly over the chips. Add the shredded chicken, pickled jalapeño slices, and black beans. Drizzle with jalapeño brine.
  5. Bake in preheated oven until cheese is melted and bubbly, about 10-15 minutes.
  6. Remove from oven. Top with salsa, diced avocado, and fresh cilantro. Dollop with sour cream. Serve immediately.