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    Home » Southern Classics » Chicken Nachos with a Cajun Kick

    Published: Jun 20, 2017 · Modified: Sep 16, 2021 by Pam

    Chicken Nachos with a Cajun Kick

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    We love our nachos around here, and we love cajun food, so these chicken nachos check off both those boxes. We usually make a meal out of hearty nachos like these, but you could make the same amount as appetizers for more people.

    chicken-nachos

    We like it spicy, but you can customize the kick

    Y’all have probably figured this out from the number of times you see words like “spicy”, “jalapeno”, “cayenne”, “kick” that we are fans of kicking our food up a notch. If you prefer less spice you can tone down these chicken nachos by eliminating the jalapenos, or using just a few, but give the queso sauce a try. It really has a smoky flavor that is so unique, and the heat it adds is minimal.

    chicken-nachos

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    Grill meat for two dinners at once

    We’ve got the grill going all the time, and we (by we, I mean, Buddy) grilled the chicken for the nachos one night when we were having steaks for dinner. It’s so easy to cook 2 meats while the grill is fired up and then you practically have the night off a day or two later. If it’s not grilling weather you can always cook the chicken in a skillet.

    This post contains affiliate links for your convenience.  Click here to read our full disclosure policy

    chicken-nachos

    Chicken Nachos with a Cajun Kick

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    Ingredients
      

    • 8 oz. corn chips
    • 12 oz. grated cheese cheddar, Monterey Jack or a combination
    • ½ lb. boneless chicken breast
    • Creole or Cajun seasoning
    • 1 tsp. Tabasco Chipotle Smoked Pepper Sauce
    • 8 oz. queso sauce cheese dip
    • Pickled jalapeno slices
    • lettuce chopped
    • tomatoes diced
    • Black Beans
    • Sour Cream
    • Cilantro chopped

    Instructions
     

    • Spray chicken lightly with cooking spray and sprinkle liberally with seasoning.
    • Grill or cook in skillet over medium high heat until done, about 8 minutes (depending on thickness).
    • Let chicken cool and then chop into bite-sized pieces.
    • Spread chips over 10×15 cookie sheet.
    • Top chips with chicken, grated cheese, jalapenos and black beans.
    • Cook in 375 degree oven for about 10 minutes, or until cheese is melted.
    • While nachos cook heat queso in microwave until stirring consistency, 30 seconds at a time.
    • Stir in Tabasco Chipotle Smoked Pepper Sauce and heat thoroughly, stirring frequently.
    • When nachos come out of oven ladle queso over nachos.
    • Top with lettuce, tomatoes, sour cream and cilantro.
    Tried this recipe?Let us know how it was!

    These chicken nachos are super versatile and the proportions of each ingredient can be adjusted to your taste. This post contains affiliate links for your convenience. Click here to read our full disclosure policy.

    chicken-nachos

    Steak Nachos with a Cajun Kick

    If you and your family love beef these nachos are delicious made the same way, but with a small sirloin steak.


    Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!

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    Categories: Appetizers Tags: appetizers, main dish

    Reader Interactions

    Comments

    1. Stacey says

      June 20, 2017 at 8:16 pm

      Sounds amazing! I love the idea of cooking once and using the chicken twice.

      Your photos are so pretty.

      Reply
      • Pam says

        June 23, 2017 at 4:30 pm

        Thanks, Stacey!

        Reply
    2. Aunt Susan says

      June 24, 2017 at 8:10 am

      Sounds good! I am definitely going to find that tobasco!

      Reply
      • Pam says

        June 24, 2017 at 1:58 pm

        You’ll love it. Great flavor with only a little heat!

        Reply
    3. FLORENCE @ VintageSouthernPicks says

      June 26, 2017 at 7:25 pm

      That looks delicious, but I would be one of those that didn’t want the “kick.” My husband would though.

      Reply
    4. Maria Brittis says

      June 26, 2017 at 8:57 pm

      Your recipes always look amazing and delicious. I am a big salad person so this one is a keeper.
      Maria

      Reply
      • Pam says

        June 28, 2017 at 2:02 pm

        Hope you enjoy, Maria!

        Reply
    5. Marci @ Stone Cottage Adventures says

      June 27, 2017 at 5:33 am

      Mmmm… Perfect for an evening outside! Thank you for the recipe! Pinning -Marci @ Stone Cottage Adventures

      Reply
      • Pam says

        June 28, 2017 at 2:02 pm

        Got to love those summer suppers. Thanks, Marci!

        Reply
    6. Rosemary Palmer says

      June 27, 2017 at 9:51 am

      Looks so good. I’m not a “kick” person since I don’t like spicy stuff, but my family does so it’s usually a 2 type of meal for me too.

      Reply
      • Pam says

        June 28, 2017 at 2:01 pm

        Haha… There’s one in every crowd, Rosemary! It’s easy enough to leave the hot stuff off one side.

        Reply
    7. Mary says

      June 28, 2017 at 8:07 am

      That looks super yummy and perfect for the summertime.

      Reply
      • Pam says

        June 28, 2017 at 2:00 pm

        Thanks, Mary!

        Reply
    8. Barbara Chapman ~ French Ethereal says

      July 07, 2017 at 10:25 am

      YUM! Looks like dinner tonight! We love Mexican food around here and this looks delicious plus I think we have everything already to make these nachos.

      Thanks for a great idea,
      Barb 🙂

      Reply
      • Pam says

        July 09, 2017 at 9:14 pm

        Thanks, Barb.That’s one of the things I love about it — you can pull these nachnos together with what you have on hand.

        Reply

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    252 shares