4 boneless skinless chicken breast halves (4 ounces each)
1 packet taco seasoning
1 tablespoon olive oil
2 medium limes, halved
1 bag (13 ounces) tortilla chips
4 ounces North Country Cheddar cheese (1 cup)
4 ounces North Country Monterey Jack cheese (1 cup)
Optional toppings: diced avocado, minced fresh cilantro, sliced jalapenos, lime wedges, pico de gallo and sour cream
Flatten chicken to a 1/4-inch thick; pat dry with paper towels. Coat both sides of chicken with taco seasoning.
Warm olive oil in a large skillet over medium heat. Add chicken; cook for 3-5 minutes per side or until a thermometer inserted in chicken reads 165°F. Transfer to a cutting board. When cool enough to handle, thinly slice chicken. Squeeze lime juice over chicken.
Heat oven to broil. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with cheddar and monterey jack. Top with chicken. Broil 6 inches from the heat for 4-6 minutes or until cheeses are melted.
Garnish with toppings as desired. Serve immediately.
The chicken may be cooked and sliced up to a day in advance. When preparing nachos, toss cold chicken with lime juice just before topping chips.