Blackstone Chicken and Corn Nachos
Blackstone Chicken and Corn Nachos is perfect for game day, tailgating, or just a fun, snacky dinner recipe for your flat top griddle!
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.