This post was sponsored by Inmar Intelligence and its advertiser. All opinions are my own. #spiceupspringtime #SauceLikeYouMeanIt #TexasPete
Spring is just around the corner and my backyard is calling. After a long winter indoors, I can’t wait to relax outside with a cold drink and some tasty snacks — starting with these Spicy Queso Chicken Nachos.
These nachos have everything a backyard snack should: crisp tortilla chips, juicy seasoned chicken, and a generous pour of creamy, spicy queso. I like my nachos with a kick, so I use Texas Pete® Dust Dry Seasoning to add heat and tang that complement the cheese and lime.
Beyond the bold flavor, I appreciate the attitude Texas Pete® products bring — they make casual, stress-free outdoor gatherings feel a little more fun and a lot more flavorful.
Ingredients
Texas Pete® Dust Dry Seasoning
The star seasoning here is Texas Pete® Dust Dry Seasoning. It adds both heat and a bright tang that pairs perfectly with the creamy queso and citrus from the lime. Besides nachos, this seasoning works well on eggs, roasted vegetables, soups, and more — a versatile pantry addition that livens up everyday meals.
Other ingredient notes
- Onion: White onion is used in the queso, but yellow or sweet onion will work too.
- Milk: Whole or 2% milk yields a smooth queso. I haven’t tested non-dairy milks for this version, so results may vary.
- Cheese: The recipe combines American cheese for creaminess and Monterey Jack for flavor. The American cheese helps prevent separation and keeps the queso silky.
- Toppings: Add what you like — I used chopped onion, cilantro, black beans, and pickled jalapeños, but diced tomatoes, avocado, or sour cream are great alternatives.
Step-by-step overview
1. Prep and cook the chicken: Butterfly the chicken breasts, pan-sear them until browned and cooked, then chop and toss with lime juice, cilantro, and Texas Pete® Dust Dry Seasoning.
2. Make the queso: Cook diced onion in oil, whisk in cornstarch and milk, boil briefly, then add chopped American cheese and shredded Monterey Jack. Finish with Texas Pete® Dust Dry Seasoning to taste.
3. Assemble the nachos: Layer chips, chicken, queso and toppings on a large platter. Repeat to create two layers, then serve immediately so chips stay crisp.
Tips and tricks
- Shred the Monterey Jack yourself for the smoothest queso. Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
- This recipe makes a generous amount of queso — expect leftovers depending on how saucy you like your nachos. Store in an airtight container in the refrigerator for 3–4 days.
- To reheat queso on the stovetop, warm it gently over low heat, whisking frequently. In the microwave, heat in 30-second bursts, stirring between intervals.
- If reheated queso becomes too thick, whisk in a splash of milk until it reaches your preferred consistency.
If you make this recipe, please leave a rating or review below — I’d love to hear how it turned out. You can also follow me on social media for more recipes and kitchen tips (Facebook, Instagram, Pinterest) and sign up for the weekly newsletter to have new recipes delivered to your inbox.
Texas Pete® also offers new BBQ sauces that are great to experiment with in other recipes. Two new flavors that pair nicely with chicken and grilled dishes are Eastern Carolina BBQ Sauce and Sweet Flame BBQ Sauce — they’re fun to try if you want something different this week.
Recipe
Spicy Queso Chicken Nachos
These nachos combine tender, seasoned chicken with creamy, spicy queso made smooth by American cheese and brightened with Texas Pete® Dust Dry Seasoning.
- 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 the 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 the 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: black beans, chopped onion, fresh or pickled jalapeños, cilantro, etc.
Instructions
- Prep the chicken: Slice each chicken breast horizontally to make two thinner pieces if needed. 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 chicken to a cutting board and let rest at least 5 minutes. Use this time to chop cilantro and prepare the queso ingredients.
- Chop the rested chicken into small pieces and place in a bowl. Add lime juice, 2 tablespoons Texas Pete® Dust Dry Seasoning, and chopped cilantro. Stir, 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 diced onion and cook, stirring, until softened and beginning to brown, about 3–4 minutes.
- Whisk in cornstarch to coat the onion and oil. Slowly drizzle in the milk while whisking, then bring the mixture to a boil, whisking continuously.
- Let the milk mixture boil for 1 full minute while whisking frequently. Reduce heat to low and add chopped American cheese and shredded Monterey Jack, whisking until smooth. Stir in 2 tablespoons Texas Pete® Dust Dry Seasoning and adjust salt or seasoning to taste.
- Assemble the nachos: On a large platter, spread half the chips in an even layer. Top with half the chicken and drizzle with some queso. Add desired toppings, then repeat to create a second layer. Serve immediately.
Notes
- Cutting chicken breasts in half horizontally helps them cook faster and more evenly. If your breasts are already thin, this step is optional. Because the seasoning contains salt, sprinkle only a little salt before cooking.
- Adjust cooking time based on the thickness of your chicken. If the chicken browns too quickly, lower the heat to medium or medium-low.
- For the creamiest queso, shred the Monterey Jack yourself. Pre-shredded cheese can make sauces grainy. The American cheese is important for the smooth texture, so avoid substituting it.
- Leftover queso keeps well in the refrigerator for 3–4 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second increments, stirring in between. Thin with a splash of milk if needed.