These spicy chicken nachos are a crowd-pleasing dish with a kick! Blackened chicken is seasoned with a fiery blend of Cajun seasoning, garlic powder, chili powder, chile flakes, and hot sauce, then mixed with sautéed onion, tomatoes, corn, and jalapeños. The whole shebang is topped with cheese and salsa and broiled for a melty, bubbly finish. The best part? These nachos are made in just one skillet!
Ingreadient
- 3 large chicken breasts, cubed
- cajun seasoning, to taste
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon red chile flakes
- 1 tablespoon hot sauce
- 1 onion, diced
- 5 roma tomatoes, diced
- 1 (15.25-ounce) can corn
- 2 jalapeño peppers, diced
- 1 ½ cups shredded pepper jack cheese
- salsa, to taste
- tortilla chip
- sour cream
- fresh basil
Direction
- Preheat the oven broiler to high.
- In a large bowl, toss the chicken with Cajun seasoning, garlic powder, chili powder, chile flakes, and hot sauce until evenly coated.
- In a large cast iron skillet over high heat, cook the seasoned chicken for 10-15 minutes, until cooked through and an instant-read thermometer inserted into the center of the chicken reads at least 165°F (74°C). Do not overcrowd the skillet; work in batches if needed. Transfer the cooked chicken to a plate and set aside.
- In the same skillet, add the onion, tomatoes, corn, and jalepeños. Sprinkle with Cajun seasoning. Sauté until the vegetables have softened, then return the chicken to the skillet and mix until well combined.
- Top the chicken-vegetable mixture with the cheese and salsa. Broil until the cheese is melted.
- Garnish with tortilla chips, sour cream, basil, or whatever you’re feeling!
