Grill up some chicken sprinkled with a little fajita seasoning until done. Once it has rested, cut the chicken up into small pieces.
Place one layer of tortilla chips on a cookie sheet.
Drain a can of Ranch Beans and sprinkle a few beans on each chip.
Place a chunk or two of chicken on each chip.
Sprinkle grated Monterrey Jack cheese and crumbled Queso Fresco on top of chips.
Make some Pico de Gallo by mixing chopped tomatoes, jalepeno, onion, cilantro, lime juice, and salt. There’s no real trick to pico de gallo. Just make it with as much of each ingredient as you like to suit your tastes.
Sprinkle 1/3rd of the Pico de Gallo on top of the first layer.
Repeat this process again with a second layer of nachos.
Place the nachos into the oven and broil until cheese is melted and starting to brown.
When the nachos come out of the oven sprinkle the last 1/3rd of the Pico on top. Cut up an avocado into small pieces and sprinkle those on top as well.
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