Instructions

• Place the 2 pounds of chicken breasts in a shallow dish. Add 3 tablespoons avocado oil and the juice of one lime (about 1 tbsp). Sprinkle 2 teaspoons salt, 1 teaspoon black pepper, 2 tablespoons chili powder, 2 tablespoons ground cumin, 1 tablespoon ground coriander, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon paprika, and 2 teaspoons dried oregano over the chicken. Toss to coat, cover, and refrigerate to marinate for at least 30 minutes (optional).
• Cook the chicken until it reaches an internal temperature of 165°F (use an instant-read thermometer). Choose one method: - Air fryer: Preheat to 375°F and cook the chicken 12–18 minutes, flipping halfway, until 165°F. - Oven: Preheat to 400°F and bake on a rimmed pan 18–25 minutes, until 165°F. - Stovetop: Heat a little additional avocado oil in a skillet over medium heat; cook chicken 6–10 minutes per side, depending on thickness, until 165°F. - Crockpot: Cook on LOW 3–4 hours or HIGH 1½–2 hours, until the chicken registers 165°F.
• Remove cooked chicken, let rest 5 minutes, then shred with two forks or a mixer. Set shredded chicken aside.
• Drain the 15-ounce can of great northern beans and set aside.
• Make the queso: in a medium saucepan combine the 24 ounces evaporated milk, the 2 small finely diced jalapeños (about 3 tablespoons), the 1½ pounds freshly shredded white American cheese, and the 1½ pounds freshly shredded pepper jack cheese. Warm over medium-low heat, whisking to begin combining.
• Increase heat to medium and continue whisking occasionally to prevent scorching. Cook until all cheese is melted and the sauce has thickened (about 5 minutes). Taste and adjust seasoning with salt to taste. Remove from heat and keep warm.
• Preheat the oven to 425°F. Line a large baking sheet with aluminum foil if desired and spray lightly with non-stick spray.
• Assemble the nachos on the prepared baking sheet: spread half of the 18 ounces tortilla chips in an even layer. Spoon one-third of the queso over the chips, then top with half of the shredded chicken and half of the drained beans.
• Add a second layer: place the remaining tortilla chips on top, spoon another one-third of the queso over them, then add the remaining shredded chicken and remaining beans. Drizzle the final one-third of the queso evenly over the top.
• Bake the assembled nachos in the 425°F oven for 10–15 minutes, until everything is warmed through and the queso is bubbling.
• Remove from the oven and garnish as desired with the optional items: sour cream (dolloped or drizzled — if you prefer a drizzle, thin the sour cream with a small spoonful of the warm queso), the remaining small jalapeño sliced for garnish, 2 diced green onions, 2.25 ounces sliced black olives, chopped fresh cilantro, 1 ripe avocado sliced or diced (or guacamole), and 1 small chopped tomato. Adjust final salt to taste and serve immediately.