Name: Montana’s BBQ & Bars Cajun Chicken Nachos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb boneless skinless chicken breasts; 1.5 tbs olive oil; 1 tbs lemon juice; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.25 tsp cayenne pepper; 0.5 tsp smoked paprika (optional for depth); 0.75 tsp salt; 0.5 tsp black pepper; 8 cups tortilla chips; 1.5 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 cup fresh tomatoes, diced; 0.5 cup green onions, thinly sliced; 1 each jalapeños, thinly sliced; 0.25 cup fresh cilantro, chopped; 0.5 cup sour cream; 0.5 cup salsa (mild or medium); 2 each lime wedges

Method

Cajun Grilled Chicken

Prep and Marinate

Pound or butterfly the chicken breasts to an even thickness (about 1/2 inch) so they cook evenly. In a bowl combine olive oil, lemon juice, paprika, smoked paprika, garlic powder, onion powder, dried oregano, cayenne, salt, and black pepper to form a paste. Rub the mixture evenly over both sides of the chicken. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours (bring back to room temperature before cooking).

Grill the Chicken

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grill grates or pan lightly. Grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior has nice char marks. Remove chicken to a cutting board and let rest 5 minutes.

Slice

Slice the rested chicken into thin strips or bite-sized pieces for easy distribution over nachos (about 1/2-inch thick slices).

Nacho Assembly & Melt

Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment or use an ovenproof platter.

Arrange half of the tortilla chips in an even layer on the baking sheet. Scatter half of the shredded cheddar and half of the Monterey Jack over the chips. Distribute half of the sliced Cajun chicken over the cheese and chips. Sprinkle half of the diced tomatoes, half of the green onions, and half of the jalapeño slices over the top.

Add another even layer of the remaining chips, then top with the remaining cheeses and the rest of the chicken, tomatoes, green onions, and jalapeños. Press down lightly to help the layers settle.

Place the baking sheet in the preheated oven and bake 6–8 minutes, until the cheese is fully melted and bubbly. For a browned finish, switch to broil for 30–60 seconds while watching carefully to avoid burning.

Finish & Serve

Remove nachos from the oven and immediately sprinkle with chopped cilantro. Add additional sliced jalapeño or green onions to taste.

Serve the nachos hot with bowls of sour cream and salsa on the side and lime wedges for squeezing over. Encourage diners to spoon sour cream and salsa over portions as desired.