LOADED BBQ CHICKEN NACHOS RECIPE
Chips and cheese. Sounds pretty basic, right? Not when Chef Lisa gets her mitts on this classic combo. This easy recipe for BBQ chicken nachos, piled high with all the fixings (not to mention a great twist of subbing in BBQ sauce for salsa) is scrumptious. Get ready for love at first bite. Garnish nachos with chopped tomatoes, jalapenos, and barbeque sauce. Serve with guacamole and sour cream.
Provided by Bite Me More
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
- Combine chicken, barbeque sauce, lime juice, cumin, and chili powder in a saucepan over medium heat. Reduce heat and simmer, stirring occasionally, until chicken is heated through, about 10 minutes. Remove from heat.
- Spread a single layer of tortilla chips on the prepared baking sheet. Top with 1/2 the chicken mixture and 1 1/4 cups Cheddar cheese. Place another layer of tortilla chips over cheese and top with remaining chicken mixture and cheese.
- Bake in the preheated oven until Cheddar cheese is melted and golden brown, about 10 minutes.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 47.1 g, Cholesterol 120.3 mg, Fat 29.8 g, Fiber 2.8 g, Protein 41.3 g, SaturatedFat 12.1 g, Sodium 1020.9 mg, Sugar 11.6 g
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
LOADED SHEET PAN BBQ CHICKEN NACHOS
BBQ chicken nachos are my favorite pizza toppings turned into an easy sheet pan snack or meal! Crispy tortilla chips topped with bbq shredded chicken, cheddar cheese, onions, pickled jalapeños, and so much more!
Provided by Marzia
Time 25m
Number Of Ingredients 10
Steps:
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. To make clean up easier, line a large baking sheet (or sheet pan) with parchment paper and set aside. In a medium bowl, combine the shredded chicken with the bbq sauce, cayenne (if using), and garlic powder. Set aside for now.
- ARRANGE: Arrange the tortilla chips on the prepared sheet pan. Evenly distribute the shredded bbq chicken over the chips using a fork. Follow it up with both the shredded cheeses, red onions, and pickled jalapeños. Bake the nachos for 11-13 minutes or until the cheese *just* melts.
- SERVE: Meanwhile, make sure the queso is at a 'spoonable' consistency. If it's more solid, you can heat it in the microwave in 10-second increments (stirring in between) until it's back to a liquid-like state, but not hot! Remove the sheet pan from the oven and drizzle with queso. cheese. Place the sheet pan back in the oven for 1-2 minutes or until the queso heats through. Sprinkle with cilantro and serve immediately topped with chopped scallions, sour cream, guacamole, or anything else you like!
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.
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