These aren't your average nachos. Oh no, my friend. These are nachos elevated to a whole new level of deliciousness, thanks to the smoky, spicy, oh-so-satisfying blackened chicken. Forget everything you think you know about nachos, because this recipe is about to change your life. I'm not kidding! I made these for my friend's Super Bowl party last year, and let's just say there were no leftovers... people went crazy.
The magic here is in the balance of flavors – the smoky blackening seasoning on the chicken, the sharp cheddar cheese, and the fresh, vibrant toppings. It’s a party in your mouth, a fiesta of taste and texture, a culinary explosion of pure joy. Are you getting excited yet? Because I am!! I'm so happy I’m sharing this with you, you're going to love this recipe.
Required Equipments
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Spatula
Nachos with Blackened Chicken
Spice up your nacho game with this incredibly flavorful recipe featuring blackened chicken, melted cheddar cheese, and your favorite toppings. It's easy, it's delicious, and it's guaranteed to be a crowd-pleaser!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let’s tackle that blackened chicken. Pat 1.5 lbs boneless, skinless chicken breasts dry with paper towels. Season generously with 1 tbsp blackening seasoning (store-bought or homemade – whatever floats your boat!). I like to use a blend with paprika, cayenne, garlic powder, onion powder, oregano, and thyme. Rub it all over the chicken, making sure it's evenly coated.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through and nicely browned. Don't overcrowd the pan; cook in batches if necessary. Remove from the skillet and let rest for a few minutes, then shred with two forks.
- Now, let's assemble the nachos! Preheat your oven to 350°F (175°C). Spread about 10-12 corn tortilla chips on a baking sheet. This is where you can get creative with your chip arrangement – I like to make a kind of layered nachos instead of a pile!
- Evenly distribute half of the shredded blackened chicken over the chips. Top with 1 cup of shredded cheddar cheese, followed by a sprinkle of your favorite toppings: chopped jalapenos, diced red onion, a handful of fresh cilantro etc. Repeat with the remaining chips, chicken, and cheese.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly. Keep a close eye on them; ovens vary so you might need a couple more or less minutes.
- Carefully remove the baking sheet from the oven. Let the nachos cool slightly before serving. I like to give them a final sprinkle of cilantro and a squirt of lime juice right before I devour them!
- Optional: if you like a bit of a kick, you can add a dollop of sour cream or some guacamole alongside these nacho babies.
📝 Notes
- Adjust the amount of blackening seasoning to your spice preference. Feel free to add other toppings, such as sour cream, guacamole, or salsa.
- Make sure to not overcrowd the pan when cooking the chicken to ensure even cooking. If necessary, cook in batches.
🍎 Nutrition
Calories: 600 kcal
Protein: 40 g
Fat: 30 g
Carbohydrates: 50 g
Fiber: 10 g
Calcium: 200 mg
