Hey there, food enthusiasts! Today, I’m thrilled to share a recipe that combines the best of comfort food and bold flavors: Spicy Cheesy Blackened Chicken Nachos. This dish is a game-changer for any casual gathering or a cozy night in.
I remember the first time I made these nachos was during a weekend get-together with friends. We were all craving something spicy and cheesy, and I decided to put my own twist on classic nachos. The result? A hit that’s now a staple at all our gatherings. The Cajun-spiced chicken and melted pepper jack cheese create a flavor explosion that’s impossible to resist.
One thing I love about this recipe is its versatility. You can easily tweak it to suit your taste. If you prefer it milder, reduce the amount of hot sauce and red chile flakes. For a smoky flavor, try adding some smoked paprika. Vegetarians in the house? Swap the chicken for black beans or grilled vegetables. This dish is perfect for customizing to your liking.
Now, let’s dive into the recipe. It’s quick to make, and the ingredients are straightforward. Plus, it’s a fantastic way to use up any leftover chicken or veggies you have in your fridge. Ready? Let’s get cooking!
Making the Spicy Cheesy Blackened Chicken Nachos
Ingredients
- 15.25 oz can of corn
- 1 ½ cups of pepper jack cheese, shredded
- 5 diced roma tomatoes
- 3 large cubed chicken breasts
- 1 diced onion
- 2 diced jalapeño peppers
- 1 tbsp of chili powder
- 1 tbsp of garlic powder
- 1 tbsp of hot sauce
- Cajun seasoning, as desired
- 1 tbsp of red chile flakes
- Tortilla chips
- Salsa, to taste
- Sour cream
- Fresh basil
Directions
- Set your oven’s broiler to high.
- In a large bowl, combine the chicken pieces with Cajun seasoning, chili powder, garlic powder, hot sauce, and red chile flakes, ensuring they are well coated.
- Heat a large cast iron skillet over high heat and cook the seasoned chicken for about 10-15 minutes until fully cooked, ensuring it reaches an internal temperature of at least 165°F. Avoid overcrowding the skillet; cook in batches if necessary. Once done, move the chicken to a plate.
- In the same skillet, sauté the onion, tomatoes, corn, and jalapeños, adding a bit more Cajun seasoning. Cook until the vegetables soften. Return the chicken to the skillet and mix everything together.
- Top the chicken-vegetable mixture with shredded cheese and salsa. Broil until the cheese melts.
- Serve the nachos with tortilla chips, a dollop of sour cream, and a garnish of fresh basil.
FAQs:
Can I use a different type of cheese for this recipe?
Absolutely! While pepper jack cheese adds a nice spicy kick, you can substitute it with cheddar, Monterey Jack, or a blend of your favorite cheeses for a different flavor profile.
What is the best way to ensure the chicken is fully cooked?
To ensure the chicken is fully cooked, use an instant-read thermometer. The internal temperature should reach at least 165°F. Additionally, the chicken should be white and opaque throughout with no pinkness.
How can I make this dish less spicy?
If you prefer a milder version, reduce or omit the red chile flakes and hot sauce. You can also remove the seeds from the jalapeño peppers, as they contain most of the heat.
Can I prepare any components of this dish in advance?
Yes, you can prepare the chicken and the vegetable mixture ahead of time. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat and proceed with the broiling step to melt the cheese.
What are some good side dishes to serve with these nachos?
These nachos pair well with a fresh salad, guacamole, or a side of refried beans. Adding a refreshing beverage like a margarita or a cold beer can also complement the spicy flavors nicely.
Is it possible to make this recipe vegetarian?
Yes, you can make a vegetarian version by substituting the chicken with black beans or a meat substitute like tofu or tempeh. Adjust the seasonings as needed to match your taste preferences.
Spicy Cheesy Blackened Chicken Nachos
Ingredients
- 3 large chicken breasts cubed
- Cajun seasoning to taste
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon hot sauce
- 1 tablespoon red chile flakes
- 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 chips
- Sour cream
- Fresh basil
Instructions
- Preheat your oven's broiler to high.
- In a big bowl, mix the chicken with Cajun seasoning, chili powder, garlic powder, hot sauce, and red chile flakes until well-coated.
- Heat a large cast iron skillet over high heat and cook the seasoned chicken for about 10-15 minutes, making sure it’s fully cooked and reads at least 165°F on an instant-read thermometer. Avoid crowding the skillet; cook in batches if needed. Once done, transfer the chicken to a plate.
- Using the same skillet, sauté the onion, tomatoes, corn, and jalapeños, adding a bit more Cajun seasoning. Cook until the veggies soften. Add the chicken back into the skillet and stir everything together.
- Sprinkle the cheese and salsa over the chicken-veggie mix. Broil until the cheese melts.
- Serve with tortilla chips, a dollop of sour cream, and some fresh basil.
