Warning: these nachos won’t last long. Crispy tortilla chips get loaded with Cajun-seasoned shrimp, juicy chicken, and a rich, melty queso sauce, then baked until hot and bubbly. Perfect for game day, family nights, or whenever serious comfort food is calling.
Why You’ll Love This Recipe
- Two proteins, one loaded tray. Cajun shrimp and chicken both bring big flavor to every chip.
- Rich, homemade queso. Mozzarella and Monterey Jack melt into a creamy sauce that coats every bite.
- Great for gatherings. Perfect for game day, movie nights, or any casual get-together.
- Ready in 35 minutes. A crowd-pleasing appetizer that comes together fast.
Ingredients
- 1 bag tortilla chips
- 1 lb shrimp, peeled and deveined
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 cups shredded mozzarella cheese
- 1 cup Monterey Jack cheese, shredded
- 1 cup heavy cream
- 2 tbsp butter
- ½ cup diced onion
- 2 cloves garlic, minced
- Chopped parsley or green onions, for garnish, optional
How to Make Cajun Shrimp & Chicken Queso Nachos
1. Season the shrimp and chicken. Season the shrimp and chicken with Cajun seasoning, garlic powder, paprika, salt, and black pepper.
2. Cook the chicken. Heat 1 tbsp olive oil in a skillet and cook the chicken for 6 to 8 minutes until golden and cooked through. Remove and set aside.
3. Cook the shrimp. Add the remaining olive oil and cook the shrimp for 2 to 3 minutes per side until pink. Remove from heat.
4. Start the queso base. Melt the butter in a saucepan. Sauté the onion and garlic until softened. Stir in the heavy cream and bring to a gentle simmer.
5. Melt the cheese. Add the mozzarella and Monterey Jack cheese. Stir until smooth and creamy.
6. Assemble the nachos. Spread the tortilla chips in a large oven-safe pan. Top with the chicken and half the shrimp. Pour the queso sauce evenly over the chips.
7. Bake until bubbly. Bake at 375°F (190°C) for 8 to 10 minutes until hot and bubbly.
8. Finish and serve. Top with the remaining shrimp, garnish with parsley or green onions, and serve immediately.
Tips for the Best Cajun Shrimp & Chicken Nachos
- Cut the chicken into even pieces. This helps it cook through at the same rate for juicy, evenly done bites.
- Don’t overcook the shrimp. Two to three minutes per side is enough; they’ll finish briefly in the oven too.
- Save some shrimp for the top. Adding the reserved shrimp after baking keeps them from overcooking and makes the nachos look extra loaded.
- Serve immediately. Nachos are best enjoyed right out of the oven while the chips are still crisp and the queso is hot.
What to Serve with Cajun Shrimp & Chicken Nachos
These nachos are a filling appetizer or shareable main on their own. Sour cream, guacamole, or a squeeze of lime on the side all make great additions if you want to build out the spread further.
Frequently Asked Questions
Can I use pre-shredded cheese for the queso?
Yes, though freshly shredded cheese tends to melt smoother and creates a silkier queso sauce.
Can I make the queso ahead of time?
Yes, the queso can be made ahead and reheated gently over low heat, stirring often, before pouring over the chips.
Can I use a different protein?
Yes, steak or a plant-based protein could be swapped in for the chicken if you’d like to change things up.
Cajun Shrimp & Chicken Queso Nachos
Ingredients
Equipment
Method
- Season the shrimp and chicken with Cajun seasoning, garlic powder, paprika, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, until golden and cooked through. Remove and set aside.
- Add the remaining olive oil to the skillet. Cook the shrimp for 2 to 3 minutes per side, until pink and cooked through. Remove from the heat.
- Melt the butter in a saucepan. Add the onion and garlic and sauté until softened. Stir in the heavy cream and bring to a gentle simmer.
- Add the mozzarella and Monterey Jack cheese. Stir until the queso sauce is smooth and creamy.
- Spread the tortilla chips in a large oven-safe pan. Top with the cooked chicken and half of the shrimp. Pour the queso sauce evenly over the chips.
- Bake at 375°F (190°C) for 8 to 10 minutes, until hot and bubbly.
- Top with the remaining shrimp, garnish with chopped parsley or green onions, and serve immediately.
