Description
Quick and simple recipe for weeknight nachos topped with BBQ chicken, onions, cilantro and cheese.
Ingredients
- FOR THE BBQ CHICKEN:
- 3 cups Cooked, Shredded Chicken
- ½ cups BBQ Sauce Plus More For Drizzling On The Finished Nachos
- 4 dashes Liquid Smoke
- 1 Tablespoon Red Onion, Chopped
- 1 teaspoon Garlic Powder
- FOR NACHO TOPPINGS (AMOUNTS AS DESIRED):
- Tortilla Chips
- Sliced Tomatoes
- Chopped Cilantro
- Shredded Cheese
- Black Olives
- Sliced Jalapeños
- Chopped Red Onion
- Chopped Green Onion
Preparation
Combine the chicken, BBQ sauce, liquid smoke, red onion and garlic powder in a saucepan over medium heat. Cook, stirring often, for about 8 minutes until the sauce has thickened slightly. Remove from heat.
The amount of nacho ingredients depends on how many you are feeding. You can use all of the BBQ chicken for one batch or make a small batch of nachos and save the rest of the chicken for another batch later.
Turn the broiler on to high. Spread a thin layer of tortilla chips on a baking sheet. Top with the BBQ chicken, tomatoes, cilantro, cheese, olives, jalapenos, onions and any other toppings that you desire.
Broil the nachos for 7-8 minutes or until the cheese is melted and golden brown. Garnish with additional cilantro and BBQ sauce.
Notes: I cooked about 1 pound of chicken breasts to yield the 3 cups of shredded chicken. But you can use leftover chicken if you have it. I seasoned both sides of the chicken breasts with salt and pepper, and cooked over medium heat in a large skillet for about 6 minutes on each side, and then shredded the chicken after it had cooled slightly.
