Nachos Supremo

Serve this tasty snack at your game-day party or next casual gathering for a guaranteed crowd pleaser.

  • Servings: 10
Nachos Supremo
Recipe continues below this recipe video

Source: The Martha Stewart Show, February 2010


  • 4 bone-in, skin-on chicken breast halves
  • Coarse salt and freshly ground pepper
  • 1 1/2 (16-ounce) bags tortilla chips
  • 3 cups shredded cheddar cheese
  • 3 cups shredded Monterey Jack cheese
  • Black Bean and Cherry Tomato Salsa, for serving
  • Charred Tomatillo Salsa, for serving
  • Nacho Cheese Sauce, for serving
  • Guacamole, for serving
  • Sour cream, for serving
  • Sliced jalapenos, for serving
  • Julienned radishes, for serving
  • Chopped fresh cilantro, for serving


  1. Preheat oven to 400 degrees.

  2. Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.

  3. Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.

  4. Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.

  5. Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.


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