📖 Instructions

1. 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.
2. 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.
3. 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!
4. 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.
5. 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.
6. 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!
7. Optional: if you like a bit of a kick, you can add a dollop of sour cream or some guacamole alongside these nacho babies.