Go Back
cajun_shrimp_chicken_queso_nachos_03

Cajun Shrimp & Chicken Queso Nachos

These Cajun shrimp and chicken queso nachos feature crispy tortilla chips topped with seasoned shrimp, juicy chicken, and a rich mozzarella and Monterey Jack queso sauce. Ready in 35 minutes, they make a hearty appetizer or game-day meal for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Cajun, Tex-Mex
Calories: 880
Ingredients Equipment Method Notes

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 cup mozzarella cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • Chopped parsley or green onions, optional, for garnish

Equipment

  • large skillet
  • Saucepan
  • Large oven-safe pan
  • Wooden spoon or silicone spatula
  • Tongs
  • measuring cups and spoons

Method
 

  1. Season the shrimp and chicken with Cajun seasoning, garlic powder, paprika, salt, and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Add the mozzarella and Monterey Jack cheese. Stir until the queso sauce is smooth and creamy.
  6. 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.
  7. Bake at 375°F (190°C) for 8 to 10 minutes, until hot and bubbly.
  8. Top with the remaining shrimp, garnish with chopped parsley or green onions, and serve immediately.

Notes

Cook the chicken completely before removing it from the skillet.
Cook the shrimp only until pink and opaque to keep it tender.
Keep the cream at a gentle simmer and avoid boiling it rapidly.
Add the cheese gradually and stir until smooth for the creamiest queso sauce.
Use a large oven-safe pan so the chips can be spread in an even layer.
Add half of the shrimp before baking and reserve the rest for topping so some pieces remain especially tender.
Serve immediately while the chips are crisp and the queso is hot.