I wanted to come up with a definitive “personal” nachos recipe. After canvassing multiple people and various recipes, we considered multiple variations, but this was the winning combo for our family. Surprisingly, the hardest choice may well have been which brand and style of tortilla chips to use.

Ingredients

• 2 cups boneless, skinless chicken breast, diced
• 2 tbsp taco or pico salsa seasoning
• 1 bag Tostitos Restaurant-Style Tortilla Chips
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella or Monterey Jack cheese.
• 1/4 cup green onions
• 2 bell peppers, red
• 1 cup mild salsa
• Possible additional sides:
  Guacamole
  Salsa
  Sour cream

Sous-Chef Preparations

1. Dice the boneless, skinless chicken breasts (2 cups).
2. If you are using block cheese, shred the cheddar (1 cup) and the mozzarella or Monterey Jack (1 cup).
3. Dice the green onions (1/4 cup).
4. Slice and then dice the red bell peppers (2).
5. Drain the mild salsa (1 cup).

Main preparations

1. In a skillet, brown the diced chicken (2 cups, boneless, skinless) with the taco or pico salsa seasoning (2 tbsp). Note: This will reduce later cooking times.
2. Using a large baking dish, do a complete Layer #1 with half of the Tostitos Restaurant-style Tortilla Chips (1/2 bag).
3. Add Layer #2 with all of the shredded cheddar cheese (1 cup).
4. Add Layer #3 with all of the already-cooked diced chicken (2 cups).
5. Add Layer #4 with all of the diced green onions (1/4 cup).
6. Add Layer #5 with all of the sliced and diced bell peppers (2).
7. Add Layer #6 with the rest of the tortilla chips (1/2 bag).
8. Add Layer #7 with all of the shredded mozzarella cheese (1 cup).
9. Bake for 10 minutes at 350 degrees, uncovered. Note: If you did not pre-cook the chicken, you will need to increase the cooking time here to ensure the chicken is fully cooked.
10. Add Layer #8 of the drained salsa (1 cup) as garnish.
11. Serve with sides of guacamole, sour cream and regular salsa, as desired.