Kathie Oh's Recipe

copycat Chi Chi's Chicken Nachos Grande

Category: specialties

1 boneless, skinless chicken breast

1/4 cup water

2-3 tablespoons lime juice, your preference

1 tablespoon canola oil

2 teaspoons white vinegar

1/4 teaspoon liquid smoke (optional, but recommended)

Pressed garlic clove (Can just finely mince the garlic if you don't own a garlic press)

optional salt and pepper, to taste

8-10 corn tortilla chips

1 cup salsa

2 cups Mexican blend shredded cheese

1/4 cup chopped green onion (or yellow onion, if you prefer)

1 or 2 red or green jalapeno peppers, your preference, seeded and sliced into 8-10 pieces

Optional:

Any or all of the following for toppings- extra salsa, cheese, diced jalapenos, onions, sour cream, guacamole, shredded lettuce


Mix the water, lime juice, oil, vinegar, garlic, salt, pepper, and optional liquid smoke. Pour into a resealable plastic bag or a glass bowl. Add the chicken. Marinate in the refrigerator overnight, or for at least 3 hours.

After marinating, grill the chicken on either an outdoor or indoor grill. If using a charcoal grill, there is no need for the liquid smoke. Cook for about 10 minutes, until the chicken is no longer pink. Cut up the chicken into bite sized pieces, or shred.

Preheat the oven to 375 degrees Fahrenheit. Spread about 1 or 2 tablespoons of salsa on each tortilla chip. Top each tortilla chip with the shredded chicken, then cheese, onions, and a slice of jalapeno.

Bake for about 10 minutes in the preheated oven. Top with optional sour cream, salsa, shredded lettuce, and/or guacamole.