These untraditional nachos are topped with spice-crusted chicken, creamy alfredo sauce, and juicy tomatoes.
I can only attest to having two "blackened" foods and that is blackened tuna steak at a restaurant and this recipe. I think it's a pretty fantastic method of cooking and the crust of seasoning is so freaking delicious. However, I'm going to be honest and say I was totally skeptical of alfredo nachos. It took me many years to even touch alfredo and then I was still not completely sold on it. I still prefer homemade alfredo over jarred, but I will say that Classico brand makes some delicious four-cheese alfredo sauce and that is what I used in this recipe.
I was throughly pleased with how this dish turned out and impressed with how tasty it was. The alfredo was the perfect creamy compliment to the crunchy spiced crust of the chicken. The tomatoes were the perfect burst of flavor. I really love being surprised by new dishes and getting out of my comfort zone. You never know what will happen, right?!
What you need:
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/4 tsp. onion powder
- 1/4 tsp. cumin
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 2 large chicken breasts, cut into strips or bite-sized pieces
- 1 jar alfredo sauce
- 2 oz. cream cheese
- 3/4 cup shredded Parmesan cheese, divided
- 1/2 cup fresh basil, chopped
- Tortilla chips
- 1 to 2 roma tomato, diced
- Mix the spices (not basil) and toss the chicken strips in the spices.
- Heat olive oil over medium high heat and add chicken. Top with any remaining spice mix and cook for 3 to 5 minutes on each side until chicken is cooked through and "blackened".
- Heat alfredo sauce through in a medium-sized saucepan over medium low heat. Then add cream cheese, 1/4 cup Parmesan cheese, and basil.
- Assemble nachos by adding a large layer of chips into a greased large skillet or casserole dish. Top with a layer of chicken, some sauce, and some of the remaining cheese. Repeat the layers.
- Cook on stovetop or broil until chips begin to brown and cheese melts.
- Garnish with diced tomato and more basil, if you want.
Recipe from The Cookie Rookie
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