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.
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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.
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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.
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These chicken nachos are super versatile and the proportions of each ingredient can be adjusted to your taste.
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📖 Recipe
Chicken Nachos with a Cajun Kick
Ingredients
- 8 ounces corn chips
- 12 ounces grated cheese cheddar, Monterey Jack or a combination
- ½ pound boneless chicken breast
- Creole or Cajun seasoning
- 1 teaspoon Tabasco Chipotle Smoked Pepper Sauce
- 8 ounces 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 10x15 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.
Stacey says
Sounds amazing! I love the idea of cooking once and using the chicken twice.
Your photos are so pretty.
Pam says
Thanks, Stacey!
Aunt Susan says
Sounds good! I am definitely going to find that tobasco!
Pam says
You'll love it. Great flavor with only a little heat!
FLORENCE @ VintageSouthernPicks says
That looks delicious, but I would be one of those that didn't want the "kick." My husband would though.
Maria Brittis says
Your recipes always look amazing and delicious. I am a big salad person so this one is a keeper.
Maria
Pam says
Hope you enjoy, Maria!
Marci @ Stone Cottage Adventures says
Mmmm... Perfect for an evening outside! Thank you for the recipe! Pinning -Marci @ Stone Cottage Adventures
Pam says
Got to love those summer suppers. Thanks, Marci!
Rosemary Palmer says
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.
Pam says
Haha... There's one in every crowd, Rosemary! It's easy enough to leave the hot stuff off one side.
Mary says
That looks super yummy and perfect for the summertime.
Pam says
Thanks, Mary!
Barbara Chapman ~ French Ethereal says
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 🙂
Pam says
Thanks, Barb.That's one of the things I love about it -- you can pull these nachnos together with what you have on hand.