On 4th of July weekend, my friend Lauren made an epic nacho spread. I can’t even remember all the ingredients she used at this point but the notion of summertime inspired nachos stuck with me. As someone who has spent many a drunk late night in college gobbling down hole-in-the-wall nachos listening to Nickelback (not my choice… you’d have to ask the DJ at said NYC late-night joint), nachos are comfort at it’s best! But Lauren’s nachos were not topped with squeezy cheese and way too many canned jalapenos like the old days. No, this was a bonafide side dish complete with vegetables, protein, and yes… lots of REAL cheese. 

Inspired by such greatness but without a clue for what the exact topping was, I set out to make summer nachos a Friday-night thing for Nick and I. This is that recipe. A recipe that was so darn good, we’ve made it for multiple Friday-night date-night-ins! Complete with homemade margaritas, music playing in the backyard (decidedly not Nickelback thank goodness), and eating outside while the sunsets. 

What we like about it so much is that it feels healthy. Yes, seems like an oxymoron, but truly – it is loaded up with vegetables and protein. A well-balanced meal in it’s own right! *IF you forget the half bag of tortilla chips you also consumed while eating ha! But it does not leave you feeling like a fat cow after you eat it. I swear. 

So make this for the upcoming holiday long weekend, your next date night in, your next friend gathering, or simply to treat yourself when you want to be bad but are trying to be good! 

Also – I understand summer is “ending” after Labor Day this weekend. In fact, many a influencer started pushing pumpkin-flavored everything weeks ago. But we are having an Indian summer here in Los Angeles and no one will tell me I can’t keep making summer recipes. It’s still summer and will continue to be through September. Thank you!

INGREDIENTS

½ bag of thick cut tortilla chips 

1 lb. chicken breast

1 bag of shredded mozzarella cheese (approx 4 cups)

1 box cherry tomatoes (approx 10 oz or 2 cups)

½ red onion

1 can corn

2 limes

½ bunch of cilantro (approx ¼-½ cup)

1 tsp. paprika, chili powder, garlic powder

Salt & pepper

Serving Size: 4-8

INSTRUCTIONS

• Preheat the oven to 350F. 
• Clean and chop chicken breast into small bites. Toss with seasonings (paprika, chili powder, garlic powder, salt & pepper). 
• Heat a small spoonful of oil in a skillet and cook chicken until fully cooked through and golden. Set aside.
• Line a large pan with parchment paper. 
• Spread out a layer of thick corn tortilla chips. 
• Top with shredded mozzarella, then add the cooked chicken on top. 
• Bake for 10 minutes. 
• Meanwhile make the quick corn salsa by dicing the red onion, chopping the cilantro, and slicing the cherry tomatoes in half. 
• Drain the corn from the can and toss with the red onion, cherry tomatoes, cilantro, and juice of 2 limes. Salt & pepper to taste. 
• Once the nachos are done, remove from the oven and top with corn salsa. 
• Serve immediately and enjoy!