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.
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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Chicken Nachos with a Cajun Kick
Ingredients
- 8 oz. corn chips
- 12 oz. grated cheese cheddar, Monterey Jack or a combination
- 1/2 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.
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.
Seasonings We Use and Love
Our favorite Cajun/Creole Seasoning is this one by Tony Cachere. We also use it in our Gouda Grits with Cajun Spice.
And if you’re not familiar with the Tabasco Sauce we used you should be. Check it out here.
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.
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Sounds amazing! I love the idea of cooking once and using the chicken twice.
Your photos are so pretty.
Thanks, Stacey!
Sounds good! I am definitely going to find that tobasco!
You’ll love it. Great flavor with only a little heat!
That looks delicious, but I would be one of those that didn’t want the “kick.” My husband would though.
Your recipes always look amazing and delicious. I am a big salad person so this one is a keeper.
Maria
Hope you enjoy, Maria!
Mmmm… Perfect for an evening outside! Thank you for the recipe! Pinning -Marci @ Stone Cottage Adventures
Got to love those summer suppers. Thanks, Marci!
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.
Haha… There’s one in every crowd, Rosemary! It’s easy enough to leave the hot stuff off one side.
That looks super yummy and perfect for the summertime.
Thanks, Mary!
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 🙂
Thanks, Barb.That’s one of the things I love about it — you can pull these nachnos together with what you have on hand.