10 six-inch corn tortilla, cut into eighths

2 teaspoons Blackening Spice 

Blackened chicken: 

5-5 oz whole chicken breast

6 tablespoons Blackening Spice

1 sprig thyme 

4 garlic cloves, crushed

4 tablespoons butter, unsalted 

2 tablespoons vegetable oil 


3 tablespoons roma tomato, deseeded and diced

2 tablespoons finely chopped purple onion

1 tablespoon yellow bell pepper, diced

1 tablespoon red bell pepper, diced

Salt to taste

1 teaspoon finely chopped parsley 

2 tablespoons mango basil vinaigrette 

Cheese sauce:

1 ½ tablespoons butter

1 teaspoon garlic, finely chopped

¼ cup half and half 

1 tablespoon pesto 

¼ cup cheese, shredded blend 


  1. In a pot over medium heat, add oil for frying. Heat oil 
  2. When oil is hot, add corn tortilla chips and fry until golden and crispy approximately 20-30 seconds. Remove from oil and drain.
  3. For the chicken, season with blackening spice.
  4. Allow a cast iron skillet to get hot over medium-high heat. Add oil. 
  5. Sear chicken breast for two minutes on each side. Reduce heat to low and butter, thyme and garlic. 
  6. Allow chicken to cook for an additional 10 minutes on low heat. Continue basting with herb butter. 
  7. Remove from heat and put aside to rest. 
  8. In a small bowl, combine salsa ingredients thoroughly and season to taste
  9. In a small saucepan over low to medium heat, add butter and garlic, saute.
  10. Add half and half then simmer. Add cheese and pesto. Season to taste with salt. 
  11. Once cheese is melted, remove from heat
  12. Dice one chicken breast
  13. Assemble nachos to your preference. Nacho, cheese sauce, chicken, salsa

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