The secret of this dish is in the cooking of the chicken. This is quite a favourite for a light lunch or late supper, or as a starter for an informal Tex-Mex dinner with friends.
You just need one skinless, boneless chicken breast. Wash the chicken and put it in a suacepan with enough water to cover the breast. To the water, add the following: six whole black peppercorns (not ground!), one fresh or dried bayleaf, one clove of garlic, crushed (there's no need to peel it, just smash it flat with the side of a large kitchen knife) and, optionally, one dried chilli.
Bring the water to the boil, then turn down the heat and allow the chicken to simmer for about 10 minutes. Turn off the heat and allow the chicken to cool in the liquid for another five or ten minutes.
Meanwhile, finely slice a large onion, three large tomatoes and a large chilli, and stir them together in a bowl to make a simple salsa. (You could use a packet or jar of salsa instead.)
Cover the bottom of a large ovenproof ceramic dish with Nachos. You don't want them to be more than about two-deep anywhere. Spoon the salsa over the nachos, trying to make sure that it is evenly spread.
With a fork, remove the chicken from the water, and cut into small pieces. Sprinkle the chicken all over the nachos and salsa. (Careful - the chicken will still be hot!) Sprinkle lots of grated cheese over the whole lot.
At this point, you could top with slices of pickled jalapeno chillies from a jar. How much you add depends on how hot you like your Nachos!
Put the whole dish into a hot oven (200C, Gas Mark 6) for about 15 minutes, until the salsa is piping hot and all the cheese has melted. Serve immediately in the cooking dish, perhaps with a small dish of soured cream on the side.
Oh, and serve lots of Sol Mexican beer, with a slice of lime stuck in the top!