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Gourmet Steak And Chicken Nachos




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For the Steak and Chicken:

- 8 oz flank steak

- 8 oz boneless, skinless chicken breast

- 2 tablespoons olive oil

- 1 teaspoon chili powder

- 1 teaspoon cumin

- 1/2 teaspoon paprika

- Salt and pepper to taste

For the Nachos:

- 1 bag of your favorite tortilla chips

- 1 cup shredded cheddar cheese

- 1 cup shredded Monterey Jack cheese

- 1 cup of your favorite pico de gallo (store-bought or homemade) - pico de gallo often includes cilantro

- 1/2 cup sour cream

For the Authentic Cheese Sauce:

- 1 cup sharp cheddar cheese, shredded

- 1/2 cup Monterey Jack cheese, shredded

- 1 cup whole milk

- 2 tablespoons unsalted butter

- 2 tablespoons all-purpose flour

- 1/2 teaspoon paprika

- 1/2 teaspoon cumin

- Salt and pepper to taste

- Fresh cilantro leaves for garnish


1. Marinate and Grill the Steak and Chicken:

  • In separate bowls, marinate the steak and chicken with olive oil, chili powder, cumin, paprika, salt, and pepper. Let them sit for at least 15 minutes to absorb the flavors.


2. Grill the Steak and Chicken:

  • Preheat your grill or grill pan to medium-high heat.

  • Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Grill the chicken for about 6-8 minutes per side, until it's no longer pink in the center.

  • Let the meat rest for a few minutes, then thinly slice the steak and shred the chicken.


3. Make the Authentic Cheese Sauce:

  • In a saucepan over medium heat, melt the butter.

  • Stir in the flour and cook for 1-2 minutes until it becomes a light golden color.

  • Slowly whisk in the milk and continue whisking until the mixture thickens.

  • Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses. Stir until the cheese is completely melted and the sauce is smooth.

  • Season with paprika, cumin, salt, and pepper. Keep the sauce warm.


4. Assemble the Nachos:

  • Preheat your oven to 350°F (175°C).

  • On a large oven-safe platter or baking sheet, arrange a layer of tortilla chips.

  • Sprinkle half of the cheddar and Monterey Jack cheese over the chips.

  • Top with the sliced grilled steak and shredded chicken.

  • Add another layer of tortilla chips and the remaining cheese.

  • Place the platter in the oven and bake for about 5-10 minutes, or until the cheese is melted and bubbly.


5. Add Toppings:

  • Remove the nachos from the oven and drizzle the authentic cheese sauce over the top.

  • Spoon pico de gallo (with cilantro) over the nachos.

  • Garnish with fresh cilantro leaves for added flavor and freshness.

  • Add dollops of sour cream.


6. Serve:

  • Serve your gourmet loaded steak and chicken nachos with cilantro immediately while they're hot and the cheese is gooey.



Enjoy your upgraded gourmet nachos with a touch of cilantro for added freshness and flavor!




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