Spicy Cheesy Blackened Chicken Nachos (Print version)
Smoky blackened chicken, pepper jack, corn, jalapenos, and crisp tortilla chips baked into a bold sheet pan nacho recipe.
# Ingredients:
For the blackened chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1/2-inch cubes
02 -
1 tablespoon olive oil
03 -
1 tablespoon Cajun or blackening seasoning
04 -
1 teaspoon garlic powder
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon red chile flakes, plus more to taste
07 -
1 tablespoon hot sauce
08 -
1/2 teaspoon kosher salt, or to taste
09 -
1/4 teaspoon black pepper
For the nachos
10 -
1 small yellow onion, diced
11 -
3 roma tomatoes, seeded and diced
12 -
1 cup (165 g) drained corn kernels
13 -
2 jalapeno peppers, thinly sliced or diced
14 -
10 oz (285 g) sturdy corn tortilla chips
15 -
1 cup (115 g) shredded pepper jack cheese
16 -
1 cup (115 g) shredded cheddar cheese
17 -
1/2 cup (120 ml) salsa, drained if watery
For serving
18 -
1/2 cup (120 g) sour cream
19 -
1/4 cup chopped cilantro or fresh basil
20 -
1 lime, cut into wedges
21 -
Extra sliced jalapenos, optional
# Instructions:
01 -
Move an oven rack about 6 inches from the broiler and set the broiler to high. Line a large sheet pan with foil or parchment.
02 -
In a bowl, toss the chicken with olive oil, Cajun seasoning, garlic powder, chili powder, chile flakes, hot sauce, salt, and pepper until well coated.
03 -
Heat a large skillet over medium-high heat. Add the chicken in one even layer and cook for 8-10 minutes, stirring only after the pieces brown, until the chicken reaches 165 F in the center.
04 -
Transfer the chicken to a plate. Add onion, tomatoes, corn, and jalapenos to the skillet and cook for 4-5 minutes until the onion softens and most tomato liquid reduces.
05 -
Spread tortilla chips over the sheet pan. Spoon the chicken and vegetable mixture evenly over the chips, then add salsa, pepper jack, and cheddar.
06 -
Broil for 2-4 minutes until the cheese is melted and bubbling. Top with sour cream, cilantro or basil, lime wedges, and extra jalapenos. Serve immediately.
# Good to know:
01 -
Best served right after broiling while the chips are crisp.
02 -
Cook the chicken topping ahead and assemble with fresh chips just before serving.
03 -
Use thick restaurant-style chips for the best texture.