LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: canola oil, chicken breast, kosher salt, freshly ground black pepper, garlic powder, chili powder, BBQ sauce, tortilla chips, shredded cheese, red onion, tomato, bacon, fresh parsley, sour cream, avocado
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
- Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
- In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
- Bake for 15 minutes.
- Drizzle the sour cream and sprinkle the avocado on top. Serve!
- Enjoy!
Nutrition Facts : Calories 1420 calories, Carbohydrate 96 grams, Fat 83 grams, Fiber 9 grams, Protein 73 grams, Sugar 21 grams
BARBECUED CHICKEN NACHOS
Tortilla chips strut extra fixin's for barbecue time!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
- Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
- Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 65 mg, Fat 3, Fiber 4 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1110 mg
LOADED BARBECUE CHICKEN NACHOS
Fresh homemade salsa and barbecue chicken nuggets bring bright and summery flavors to these crowd-friendly nachos any time of year. The salsa can be made earlier in the day and refrigerated; add the avocado just before serving.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the chicken and salsa: Position an oven rack in the top of the oven and preheat to 425 degrees F.
- Bake the chicken nuggets according to the oven method on the package directions. Set aside.
- Meanwhile, make the salsa. Toss together the corn, cilantro, lime juice, jalapeno with brine, olive oil, tomatoes, avocado, onion and 1/4 teaspoon salt in a medium bowl. Set aside.
- For the nachos: Combine the beans, adobo sauce and olive oil in a medium bowl. Spread the tortilla chips in an 11-by-15-inch baking dish or rimmed baking sheet. Top with the shredded cheese and the bean mixture. Bake on the top rack until the cheese is melted and bubbly and the beans are heated through, about 10 minutes.
- While the nachos bake, cut the chicken into bite-size pieces and toss in a medium bowl with the contents of the flavor packet if included.
- Top the baked nachos with the salsa and chicken bites. Dollop the sour cream over the top and sprinkle with the cilantro leaves and jalapeno slices. Serve with lime wedges.
BARBECUE CHICKEN NACHOS
This is a nice little snack recipe for when you want something other than the traditional nachos. It is easy to make a little or a lot of this recipe and it takes no time at all. From "Real Simple" magazine, so you know it is simple to make.
Provided by threeovens
Categories Chicken
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a rimmed baking sheet with foil and spread out chips, layer with cheese and chicken; bake at 450 degrees F until the cheese is melted, about 3 to 5 minutes.
- Dot with the barbecue sauce and sprinkle with green onions; serve.
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- Place the white cheddar cheese in a small saucepan. Sprinkle the cornstarch over the top and toss to coat the cheese evenly. Add the cream and heat the mixture over medium heat, stirring frequently, until the cheese has melted. Turn the heat to low. The cheese sauce will be very thin, but will thicken as it stands.
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- Bake the nachos for ten minutes or until they are warmed through and the shredded cheese is melted. Squeeze the lime juice over the top of the nachos followed by the chopped parsley. Serve hot.
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