My youngest daughter and I just had this for dinner last night. It was an amazing one-dish meal so easy for a mid-week preparation. The maple chicken added a great flavour to the nacho dish. It's a one-dish meal as it includes tomatoes and guacamole in addition to the protein.
Maple Chicken Nachos
3 tsp vegetable oil
1 lb. boneless chicken breasts or thighs
Tonewood maple seasoning
1/2 cup chopped onion
1 Tbs finely chopped jalapeno
1 tsp finely chopped garlic
1 Tbs chili powder
1 tsp ground cumin
1 Tbs chopped fresh cilantro, more for serving
1/4 cup water
8oz (about 12 cups) tortilla chips
8oz sharp Cheddar cheese, coarsely grated
8oz Monterey Jack cheese, coarsely grated
1/2 cup diced tomatoes
2-3 sliced green onions
Salsa, sour cream and guacamole for serving
Position a rack in the center of the oven and heat to 350°F
Coat chicken with 1 tsp of vegetable oil and sprinkle liberally with Tonewood maple seasoning. Cook fully in an oven-proof dish.
While chicken in baking, heat 1 tsp of the oil in a large skillet over medium heat. Add the onion, jalapeno, and garlic. Cook, stirring occasionally, until just tender but not browned. Add the chili powder, cumin, and 1/2 tsp salt. Cook briefly, stirring to combine. Stir in the cilantro. If the pan is dry, add water and stir to combine.
When the chicken is fully cooked, remove from oven and shred with 2 forks. Add the chicken to the skillet stirring to create a chili.
Arrange most of the chips on a large rimmed baking sheet in a single layer with no overlap Sprinkle with a little less than half of the cheddar and half of the Monterey Jack cheese. Cover any gaps in the chip layer with the remaining chips. Top with the chicken chili and the rest of the cheese.
Bake until both layers of the cheese are nicely melted, about 8 minutes
Top with tomato, green onions, cilantro and serve with salsa, sour cream, and guacamole on the side.