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
GRILLED CHICKEN NACHOS WITH LIME CREMA
Marinated and grilled chicken breast and a blend of Mexican cheese nachos topped with lime crema and cilantro. I created this dish to pair with Vermentino wine which is customarily served with seafood. The pair worked really well and I had many requests for the nacho recipe. I kind of just did it, so use this as a guideline and make it your own!
Provided by Sharon Dyson-Demers
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h20m
Yield 10
Number Of Ingredients 18
Steps:
- Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
- Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
- Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
- Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
- Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.
Nutrition Facts : Calories 787.3 calories, Carbohydrate 54.1 g, Cholesterol 87.2 mg, Fat 52.2 g, Fiber 4.7 g, Protein 26.2 g, SaturatedFat 16.8 g, Sodium 780.3 mg, Sugar 1.4 g
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.
CHICKEN NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
- Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
- Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
- Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
- Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.
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