Ultimate Nachos

A friend and I were headed to meet at a local museum for a play date. Lou and I got ready and headed out the door. I was slightly late, so I was carrying Lou to avoid having to count each step on the two flights of stairs (cute, but time consuming). When we got outside it was cold, and there was just a skim of snow on the ground. In seconds I found myself on the ground with Lou on her back. This wasn't a slip-slip-oh-no!-fall type fall. It was a how-did-I-get-on-the-ground-so-fast? type fall. I felt terrible that I wasn't able to brace Lou, let alone myself for the fall. She wasn't hurt, just scared. I landed on my hands and knees so I wasn't worried about the baby, just my foot hurt a little bit. As I drove away from the icy parking lot, my foot started hurting more and more. After walking around the museum I decided walking was not a good idea and I should stay off of it.
It was to be the night for the delicious looking shrimp soup. But I decided to do my Ultimate Nachos since they were faster and I wouldn't have to be on my foot as much.

I am sure you know how to make Nachos, so this is more just so you can see my ingredient ratio for our nachos. As you can see, I like a lot of "stuff" on my nachos - yes, I promise, there are chips under there.

Ultimate Nachos

1 chicken breast
1/3 bag of Tortilla chips
6 oz shredded cheese (I used Colby Jack because that's what we had)
1 can pinto bean
1/2 jalapeno, sliced (optional)
1/2 small red onion, diced
2 roma tomatoes, diced
3-4 large romaine leaves, shredded
1 avocados
cilantro, roughly chopped
sour cream
salsa

Preheat oven to 275. Season chicken breast with salt and pepper. Cook chicken breast in saute pan until cooked through, cut into small cubes. Line cookie sheet with a single layer of chips, then cheese, beans, chicken breast pieces, and jalapeno. Continue to layer until chips are gone or until you have enough. Place in oven for about 5 minutes, or until cheese is melted. Keep a close eye on them - it will go from perfect to burnt quickly.
Top with remaining ingredients and eat!

Tips:
I used to put these under the broiler but I found a lower temperature oven gave me a better cheese consistency.