
Blackstone Chicken and Corn Nachos
It’s game day, friends… what’s your go-to game day snack? Mine, for today at least, is Blackstone Chicken and Corn Nachos!
So much fun to make on the flat top griddle… plus everything just tastes better on the Blackstone in my opinion.

How to make Blackstone Chicken and Corn Nachos
First preheat the Blackstone to medium.
Then add cooking oil of choice, a pound of diced chicken, kosher salt, pepper, and taco seasoning.

And cook the chicken for about 5 minutes, mixing with spatulas a few times.

I am using chicken thighs, but chicken breasts work too.

Next add a can of drained corn and more taco seasoning.
I love the Blackstone Street Taco seasoning.

Cook another 2 minutes, mixing with spatulas.
Then scoot this to the side of the griddle, lower the heat to medium-low, and scrape the Blackstone clean if needed.

Spread a bag of tortilla chips right on the griddle in a single layer, overlapping slightly.
Sprinkle 2 cups shredded cheese, drizzle a jar of queso, and add some of the corn and chicken.
Then another 2 cups of shredded cheese and remaining corn and chicken.

Cover the griddle with either a lid, large melting dome, or baking sheet so the cheese melts.
This should take around 5 to 7 minutes.

Add any toppings your heart desires to Blackstone Chicken and Corn Nachos 🙂

I went with sour cream, green onions, hot sauce, and pickled red onions.
Scoop the nachos onto a tray to serve and everyone can add any additional toppings of choice.

If you like Blackstone Chicken and Corn Nachos, you might also like these recipes…
Grilled Southwest Chicken and Corn

Blackstone Chicken Wonton Tacos

Blackstone Chicken Corn Avocado Salad

Game Day Blackstone Recipes



Follow me on:
YouTube
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!

Blackstone Chicken and Corn Nachos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 pound boneless, skinless chicken thighs (or chicken breasts) cut into bite size pieces
- kosher salt, pepper, taco seasoning blend of choice (I used Blackstone Street Taco seasoning)
- 1 (15-ounce) can corn drained
- 1 (13-ounce) bag tortilla chips
- 4 cups shredded cheese of choice
- 1 (15-ounce) jar queso warmed slightly
- Optional toppings: sour cream, hot sauce, jalapeños, green onions, pickled red onions, guacamole
Instructions
- Preheat griddle to medium. Add cooking oil, chicken, kosher salt, pepper, and taco seasoning. Cook 5 minutes, mixing a few times with spatulas.
- Add corn and a little more taco seasoning. Cook and mix with chicken 2 more minutes. Scoot to edge of griddle, lower heat to medium-low, and scrape griddle clean if needed.
- Spread tortilla chips in a single layer, overlapping slightly directly on griddle. Sprinkle half of shredded cheese, the jar of queso, half of chicken/ corn, remaining shredded cheese, and then remaining chicken/corn. Add a little more taco seasoning over top if desired.
- Lower griddle lid or cover with large melting dome or baking sheet for 5 to 7 minutes until cheese melts. Add optional toppings such as sour cream, hot sauce, jalapeños, green onions, pickled red onions, and/or guacamole.Note: Turn griddle off and people can scoop nachos directly onto individual plates or use large scoop or two spatulas to transfer nachos to a baking sheet or tray to carry inside to serve.
Check out my cookbook on Amazon HERE!


