Tortilla Chip-Crusted Chicken

Herby-lime marinated chicken is crusted in crushed tortilla chips and served with a loaded molten cheese dip–this take on deconstructed nachos is sure to get the party started!



    • 1 small bunch fresh cilantro
    • 2 cloves garlic
    • ¼ cup olive oil
    • 1 teaspoon Goya® adobo seasoning
    • 1 teaspoon black pepper
    • 2 limes lime juice

    • 2 boneless, skinless chicken breasts
    • 1 teaspoon Goya® adobo seasoning
    • 1 teaspoon garlic powder
    • ½ teaspoon smoked paprika
    • 1 teaspoon black pepper
    • nonstick cooking spray, for greasing
    • 1 ¼ cups all purpose flour
    • 1 teaspoon kosher salt
    • 2 cups tortilla chips, crushed
    • 3 large eggs
    • ½ lime lime juice

    • 1 tablespoon unsalted butter
    • 1 cup yellow onion, finely chopped
    • 1 medium green bell pepper, seeded and finely chopped
    • 1 ½ cups shredded mexican cheese blend
    • 1 ½ cups shredded monterey jack cheese
    • ¼ cup black olive, sliced
    • 8 pickled jalapenoes, sliced
    • ⅓ cup mild pico de gallo
    • ¼ cup sour cream
    • ¼ cup fresh cilantro, for garnish


  • Make the marinade: Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2–3 minutes, or until smooth.
  • Marinate the chicken: Place chicken breasts on a cutting board and slice each breast crosswise into 6 ½-inch (16 ½ cm)thick strips. Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
  • Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease with nonstick spray.
  • Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
  • Add the flour to a shallow dish, season with the salt, and stir until incorporated. Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
  • Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
  • Bake the chicken for 12–15 minutes, until golden brown.
  • While the chicken is baking, make the queso fundido: Melt the butter in an 8-inch (20 cm) cast iron skillet over medium heat. Add the onion and green pepper, and sauté until the onion is translucent, 5–6 minutes. Turn off the heat.
  • Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
  • When the chicken is done baking, let rest while you bake the queso fundido.
  • Reduce the oven temperature to 400°F (200°C).
  • Bake the queso fundido for 12–15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1–3 minutes, until there are golden brown spots on top.
  • Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan. Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream. Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.


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