This post was created in collaboration with Inmar Intelligence and its advertiser. All opinions are my own. #spiceupspringtime #SauceLikeYouMeanIt #TexasPete
Spring is nearly here and my backyard is calling. After a long winter indoors, I’m ready to relax outside with a cold drink and delicious food. First on the menu: Spicy Queso Chicken Nachos.
These nachos have everything a great backyard snack needs: crisp tortilla chips, juicy seasoned chicken, and plenty of spicy, creamy queso. I love a fiery bite and I’m a fan of Texas Pete®, so I used Texas Pete® Dust Dry Seasoning to add heat and tang to both the chicken and the queso.
Beyond the flavor, I appreciate Texas Pete® products for their bold personality — they help me get into that carefree backyard vibe: good food, good company, and no stress.
Ingredients
Texas Pete® Dust Dry Seasoning
The main flavor in these nachos comes from Texas Pete® Dust Dry Seasoning. It provides heat along with a balanced, slightly tangy flavor that complements both the chicken and the queso. I also use this seasoning to boost flavor in eggs, soups, and even takeout meals when I want a spicy lift.
Other ingredient notes
- Onion: White onion works well in the queso, but any onion you have will do.
- Milk: Whole or 2% milk both yield a creamy queso. I haven’t tested non-dairy milks for this recipe.
- Cheese: The queso combines American cheese for creaminess and Monterey Jack for flavor. I don’t recommend substituting the American cheese, but Monterey Jack can be swapped for pepper Jack or Colby if you prefer.
- Other toppings: Add whatever you like—chopped onion, cilantro, black beans, and pickled jalapeños are great choices.
Step-by-step overview
1. Prepare the chicken: Butterfly the chicken breasts, pan-fry until cooked through, then chop and toss with lime juice, cilantro, and Texas Pete® Dust Dry Seasoning.
2. Make the queso: Combine American and Monterey Jack cheeses with milk and a cornstarch slurry. Whisk until smooth, then stir in Texas Pete® Dust Dry Seasoning for heat. Add more seasoning if you prefer extra spice.
3. Assemble the nachos: Spread chips on a large platter, layer with chicken, spoon over queso, add toppings, and repeat for a second layer. Serve right away and enjoy.
Add half the chicken, spoon some queso on top, sprinkle on your favorite toppings, then repeat to build two layers. Dig in!
Tips and tricks
- Shred the Monterey Jack yourself if possible. Pre-shredded cheese often contains anti-caking agents that can make queso grainy.
- This recipe yields a generous amount of queso; leftovers keep in an airtight container in the fridge for 3–4 days.
- To reheat queso on the stove, warm it over low heat while whisking frequently. In the microwave, heat in 30-second intervals, stirring between each one.
- If reheated queso becomes too thick, whisk in a splash of milk until it reaches your desired consistency.
If you try this recipe, please leave a star rating or a review in the comments — I’d love to hear how it turned out. You can also follow on social media or sign up for the newsletter to get more recipes.
Texas Pete® also has new BBQ sauces available, including Eastern Carolina and Sweet Flame flavors. I’m excited to try them in upcoming recipes.
📖 Recipe
Spicy Queso Chicken Nachos
These nachos combine tender, seasoned chicken with a creamy, spicy queso thanks to Texas Pete® Dust Dry Seasoning. They’re perfect for sharing outside on a warm day.
- Author: Kate
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: appetizer, snack, main course
- Method: stove top
- Cuisine: American
Ingredients
For spicy chicken:
- 1 ½ pounds chicken breast
- Salt and pepper to taste
- 1 tablespoon neutral oil (vegetable or canola)
- 2 tablespoons Texas Pete® Dust Dry Seasoning
- Juice of ½–1 lime, to taste
- ¼ cup chopped cilantro
For spicy queso:
- 2 tablespoons neutral oil
- ½ medium onion, finely diced
- 2 teaspoons cornstarch
- 1 ½ cups milk
- 8 ounces American cheese, chopped
- 4 ounces Monterey Jack cheese, shredded
- 2 tablespoons Texas Pete® Dust Dry Seasoning
Additional:
- 6 ounces tortilla chips
- Toppings of choice: black beans, chopped onion, jalapeños, cilantro, etc.
Instructions
- Prep the chicken: Slice the chicken breasts in half horizontally to make thinner pieces. Lightly season both sides with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer and cook without moving for 4–5 minutes. Flip and cook another 4–5 minutes until browned and cooked through.
- Transfer the chicken to a cutting board and let rest at least 5 minutes. While it rests, chop cilantro and prepare the queso ingredients.
- Chop the chicken into small pieces and place in a bowl with any juices. Add lime juice, 2 tablespoons Texas Pete® Dust Dry Seasoning, and cilantro. Taste and adjust seasoning if needed. Cover to keep warm.
- Make the queso: In a medium saucepan over medium heat, warm 2 tablespoons oil. Add the diced onion and cook until softened and slightly browned, about 3–4 minutes.
- Sprinkle in the cornstarch and whisk to combine. Slowly drizzle in the milk while whisking continuously. Bring the mixture to a boil, whisking constantly.
- Boil the milk mixture for 1 full minute, whisking frequently. Reduce heat to low and add the chopped American and shredded Monterey Jack cheeses. Whisk until melted and smooth. Stir in 2 tablespoons Texas Pete® Dust Dry Seasoning. Taste and adjust seasoning or heat as desired, then remove from heat.
- Assemble the nachos: On a large platter, spread half the chips in an even layer. Top with half the chicken and drizzle some queso over it. Add any additional toppings. Repeat with remaining chips, chicken, queso, and toppings. Serve immediately.
Notes
- Cutting chicken in half horizontally helps it cook faster and more evenly. If your breasts are small (under 1 inch thick), you can skip this step. The Dust Dry Seasoning contains salt, so season lightly before cooking.
- If your chicken pieces are thicker or thinner than the recipe assumes, adjust cook time as needed. If pieces brown too quickly, lower the heat.
- Shredding Monterey Jack yourself avoids anti-caking additives found in pre-shredded cheeses that can make queso grainy. American cheese is key for a smooth, creamy texture and is not recommended to be substituted.
- Leftover queso keeps in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave in 30-second increments, stirring between intervals. Thin with a splash of milk if needed.