Chicken chorizo bacon nachos

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 15-25 minutes
Ingredients:
For the Meats:
1 lb boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
1 tbsp olive oil (for chicken)
1 tsp taco seasoning (for chicken)
1/2 lb fresh Mexican chorizo, casing removed (if applicable)
6-8 slices bacon, cooked crispy and crumbled
For the Nacho Base:
1 large bag (12-16 oz) sturdy tortilla chips (restaurant-style or thick-cut work best)
2 cups shredded Monterey Jack cheese
2 cups shredded sharp cheddar cheese (or a Mexican blend)
1/2 large onion, finely diced
1-2 jalapeños, thinly sliced (remove seeds for less heat)
For the Toppings (Choose your favorites!):
Pico de Gallo: 1 cup diced tomatoes, 1/4 cup diced onion, 2 tbsp chopped cilantro, juice of 1/2 lime, pinch of salt
Sour Cream or Mexican Crema
Guacamole or Diced Avocado
Salsa (your favorite kind)
Cilantro, fresh, chopped
Hot Sauce (optional)
Black Beans, rinsed and drained (optional)
Equipment:
Blackstone Griddle
Large spatulas
Foil pans or metal serving trays (optional, for assembly/serving)
Dome lid (optional, helpful for melting cheese)
Instructions:
Prep Meats:
Chicken: Toss chicken pieces with 1 tbsp olive oil and 1 tsp taco seasoning.
Chorizo: Crumble chorizo.
Bacon: Cook bacon until crispy (can do this on the griddle first, or separately). Once cooled, crumble it.
Preheat Griddle: Heat your Blackstone griddle to medium-high heat.
Cook Chorizo: Add the crumbled chorizo to one side of the griddle. Break it up with a spatula and cook until browned and fully cooked through, about 5-7 minutes. Drain off any excess grease into your grease trap. Remove chorizo and set aside.
Cook Chicken: Add the seasoned chicken pieces to the griddle. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Sauté Onions & Jalapeños: On a clean section of the griddle, add a little oil if needed. Add the diced onions and sliced jalapeños. Sauté for 3-5 minutes until softened.
Assemble Nachos on Griddle:
Method A (Direct on Griddle for Crispy Bits): Spread half of the tortilla chips directly onto the griddle surface in a large, relatively even layer. Sprinkle with half of the cooked chicken, chorizo, sautéed onions/jalapeños, and bacon. Layer with half of the shredded cheeses. Repeat with the remaining chips, meats, veggies, and cheese.
Method B (Foil Pan for Easier Transfer/Less Mess): Line a large foil pan or metal serving tray (griddle-safe!) with half the tortilla chips. Layer with half of the cooked chicken, chorizo, sautéed onions/jalapeños, and bacon. Sprinkle with half of the shredded cheeses. Repeat with remaining chips, meats, veggies, and cheese. Place the foil pan directly onto the griddle.
Melt the Cheese:
Reduce griddle heat to medium-low.
If you have a griddle dome lid, place it over the nachos (especially if using Method A directly on the griddle). This will help trap heat and melt the cheese faster and more evenly. If you don’t have a lid, cook uncovered, watching carefully.
Heat for 5-10 minutes, or until the cheese is fully melted and bubbly, and the chips are warm. Some chips directly on the griddle surface will get deliciously crispy!
Add Toppings & Serve:
Carefully remove the nachos from the griddle.
Top generously with your chosen fresh toppings like pico de gallo, sour cream, guacamole, salsa, and fresh cilantro.
Serve immediately directly from the griddle or from the foil pan.
Enjoy your epic Chicken Chorizo Bacon Nachos!