Ingredients
for 4 servings
3 large chicken breasts, cubed
cajun seasoning, to taste
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon red chile flakes
1 tablespoon hot sauce
1 onion, diced
5 roma tomatoes, diced
1 (15.25-ounce) can corn
2 jalapeño peppers, diced
1 ½ cups shredded pepper jack cheese
salsa, to taste
Garnishes:
tortilla chip
sour cream
fresh basil
Preparation
Preheat the oven broiler to high.
In a large bowl, toss the chicken with Cajun seasoning, garlic powder, chili powder, chile flakes, and hot sauce until evenly coated.
In a large cast iron skillet over high heat, cook the seasoned chicken for 10-15 minutes, until cooked through and an instant-read thermometer inserted into the center of the chicken reads at least 165°F (74°C). Do not overcrowd the skillet; work in batches if needed. Transfer the cooked chicken to a plate and set aside.
In the same skillet, add the onion, tomatoes, corn, and jalepeños. Sprinkle with Cajun seasoning. Sauté until the vegetables have softened, then return the chicken to the skillet and mix until well combined.
Top the chicken-vegetable mixture with the cheese and salsa. Broil until the cheese is melted.
Garnish with tortilla chips, sour cream, basil, or whatever you’re feeling!