BBQ CHICKEN NACHO POPPERS RECIPE BY TASTY
Here's what you need: whipped cream cheese, shredded cheese blend, shredded chicken, red pepper, green pepper, fresh parsley, BBQ sauce, all-purpose flour, eggs, nacho cheese chip, vegetable oil, fresh parsley, guacamole, salsa, sour cream
Provided by Frank Tiu
Categories Appetizers
Yield 24 poppers
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
- Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
- Cut the block into 32 triangle poppers.
- Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
- Heat the oil in a large pot to 375°F (190°C).
- Fry the poppers, four at a time, for 40 seconds, or until golden brown.
- Sprinkle parsley on top of the poppers.
- Serve with guacamole, salsa, and sour cream.
- Nutrition Calories: 5819 Fat: 588 grams Carbs: 127 grams Fiber: 9 grams Sugars: 10 grams Protein: 28 grams
- Enjoy!
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
BBQ CHICKEN POPPERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, chili powder, flour, eggs, oil, BBQ sauce
Provided by Alvin Zhou
Categories Snacks
Time 30m
Yield 10 poppers
Number Of Ingredients 9
Steps:
- Slice chicken breasts into bite-sized chunks.
- Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
- Place the flour and eggs into separate bowls.
- Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
- Heat oil in a large pot over medium-high heat.
- Fry the chicken pieces until deep-golden brown and crispy.
- Set aside on a paper towel to drain.
- In a pan over medium heat, cook the BBQ sauce until bubbly.
- Toss the chicken in the sauce until evenly glazed.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 0 grams, Protein 13 grams, Sugar 4 grams
BBQ JALAPENO POPPERS
Make and share this BBQ Jalapeno Poppers recipe from Food.com.
Provided by F-16 momma
Categories Lunch/Snacks
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F.
- Cut jalapenos in half lengthwise and scrape out seeds.
- In a bowl, combine cheeses and onion and mix well.
- Stuff each hollowed jalapeno half with cheese mixture.
- Wrap bacon slices around each half, cover as much of the surface as possible.
- Brush bacon surface with bbq sauce.
- Secure with toothpicks and pop into oven for 1 hr (or until bacon sizzles).
Nutrition Facts : Calories 168.4, Fat 15.8, SaturatedFat 6.8, Cholesterol 32.6, Sodium 283.6, Carbohydrate 2, Fiber 0.5, Sugar 0.7, Protein 4.7
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.
FILIPINO-STYLE BARBECUE CHICKEN
I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.
Provided by Chef John
Categories BBQ & Grilled Chicken Skewers and Kabobs
Time 4h45m
Yield 6
Number Of Ingredients 26
Steps:
- Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
- Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
- Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
- When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
- Preheat a charcoal grill until coals are very hot.
- Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
- Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg
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