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
THE ORIGINAL BBQ NACHOS
Provided by Food Network
Categories appetizer
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
- Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
- Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
- Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
- Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
- Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
- Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
BBQ CHICKEN NACHOS RECIPE | TRAEGER GRILLS
Traeger's BBQ Chicken Nachos recipe blends the flavors of Mexico with pure hardwood taste. You've never had nachos likes these on wood-pellet grill.
Provided by Traeger Kitchen
Categories Poultry
Number Of Ingredients 11
Steps:
- Season the chicken breasts with the Traeger Pork & Poultry Rub.
- When ready to cook, set Traeger temperature to 350˚F and preheat, lid closed for 15 minutes.
- Arrange the chicken breasts on the grill grate and cook, turning once halfway through the cooking time, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 165˚F.
- Transfer to a cutting board and let rest for 3 minutes. Leave the grill on if you are making the nachos immediately.
- Shred the chicken. Transfer to a mixing bowl and pour 1/2 cup of Traeger 'Que BBQ Sauce over the chicken. Stir gently to coat evenly. Set aside, or cover and refrigerate if not making the nachos immediately.
- Lay the tortilla chips in a single layer on a rimmed baking sheet or pizza pan. Sprinkle evenly with half the cheese and a few of the jalapeños. Spoon barbecued chicken mixture on each chip. Top with black olives and more pickled jalapeños, if desired. Sprinkle the remaining cheese evenly over the chips.
- Put the baking sheet on the grill grate. Bake until the chips are crisp and the cheese is melted, 12 to 15 minutes.
- With a spatula, transfer the nachos to a plate or platter. Top with sliced scallions, guacamole, sour cream and cherry tomatoes. Enjoy!
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.
BBQ CHICKEN NACHOS
Tell diners you're making BBQ Chicken Nachos and they'll be at the table swiftly. BBQ Chicken Nachos are made with Heinz Classic Sweet & Thick BBQ Sauce.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat broiler.
- Cook chicken and barbecue sauce in saucepan on medium heat 3 min. or until heated through, stirring frequently. Remove from heat.
- Spread chips onto large ovenproof plate; top with chicken mixture and cheese.
- Broil, 6 inches from heat, 1 to 2 min. or until cheese is melted.
- Top with remaining ingredients.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
SUPER TASTY BBQ CHICKEN NACHOS
Got leftover BBQ Chicken? Treat your family and friends to these mouthwatering BBQ Chicken Nachos finished with a selection of all their favourite toppings. Don't forget the cheese!
Provided by Bernice Hill
Categories Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 F.
- Spread one layer of tortilla chips on a baking pan or cookie sheet.
- Scatter 1/3 chicken, jalapenos, and candied jalapenos over top this bottom later then top with 1 cup shredded cheese.
- Top with another layer of tortilla chips, then another 1/3 chicken, jalapenos, and candied jalapenos plus another cup of cheese. Repeat, and top the final layer with 2 cups of shredded cheese.
- Bake in a 375 F oven until the cheese is melted and chicken is sizzling, about 8-10 minutes.
- Top nachos with diced tomatoes and chopped green onions.
- Serve with mango or pineapple pico de gallo, guacamole, and sour cream.
Nutrition Facts : Calories 1132 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 63 grams fat, Fiber 7 grams fiber, Protein 53 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 1811 grams sodium, Sugar 25 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
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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- Heat chicken according to package directions in a 350°F oven. Chop cooked chicken into bite-sized pieces.
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5/5 (1)Category AppetizerCuisine AmericanTotal Time 25 mins
- Add the olive oil, onion, chicken, salt & pepper, and BBQ sauce to the skillet on medium-high heat. Cook for five minutes, stirring occasionally, until it's all mixed together and starts bubbling.
BBQ CHICKEN NACHOS - THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Total Time 20 minsEstimated Reading Time 5 minsCalories 3872 per serving
- In a saucepan set over medium heat, mix the shredded chicken with the bottle of bbq sauce. Once the mixture gets warm, remove from heat.
- Tear 4-6 pieces of Reynolds non-stick foil into 18” sections. With the non-stick side facing up, fold all 4 of the edges into the center, making walls to form small foil trays. The final size being approximately 8” x 6”.
- Fill each tray with a handful of tortilla chips. Sprinkle the chips evenly with half of the cheese. Add the bbq chicken in small pieces, followed by the pineapple, red onion and jalapeño. Top with remaining cheese and place foil trays directly on the grill until the cheese is melted and the outer chips are starting to brown. About 5-10 minutes depending on the grill.
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From aclassictwist.com
4.3/5 (3)Estimated Reading Time 3 minsServings 8
- If you are making your own shredded chicken, place the chicken breasts in your slow cooker. In a small bowl, whisk together the bbq sauce, worcestershire sauce, vinegar and salt and pepper. Pour sauce mixture over chicken. Cook on high for 3-4 hours. Once chicken is cooked through, remove the breasts and shred into pieces (I usually use a stand mixer for this, just beat the chicken with the paddle attachment OR you can use a fork as well.). Return chicken to slow-cooker and toss with bbq sauce mixture.
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- Bake the nachos until the cheese is melted, about 20-25 minutes. Sprinkle with fresh cilantro and your choice of toppings (avocado, pico de gallo, salsa, sour cream). Serve immediately.
BBQ CHICKEN NACHOS (FROM SCRATCH) - PASSIONATE RECIPES FOR ...
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Ratings 1Calories 114 per servingCategory Appetizer
- Place the chicken in the oven and cook for 35 minutes or until the chicken is fully cooked through.
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- If needed, prepare the bbq chicken. (To easily cook bbq chicken, place 3 large frozen chicken breasts into a slow cooker with 1 cup of bbq sauce and cook on high for 3-4 hours or until temp is 165. Use two forks to shred.)
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5/5 (3)Total Time 20 minsCategory Appetizer, Main DishCalories 386 per serving
- Place the tortilla chips in a single layer onto a baking sheet. Add a layer of cheese (about 1 cup). Repeat, so that you have 2 layers of chips. Top the final layer of chips with the remaining cheese and pork. Drizzle 2 to 3 Tablespoons of BBQ sauce on top if desired. Bake for 10 to 15 minutes, or until the cheese is nice and bubbly hot.
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- Preheat oven to 425°F. In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
- Cover a half sheet baking tray with half of the chips followed by half each of the cheese, shredded BBQ chicken*, tomatoes, onions, and jalapeños. Layer remaining chips over the top followed by remaining chicken, tomatoes, onions, jalapeños, and finishing everything off with the last of the cheese.
BBQ CHICKEN NACHOS - BAREFEET IN THE KITCHEN
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5/5 (1)Total Time 15 minsCategory Main CourseCalories 809 per serving
- In a small saucepan, warm the barbeque sauce and then add the chopped chicken to the pan. Stir to coat thoroughly and continue heating for just a few minutes until the chicken is hot. Make sure the chicken is well coated and add more sauce as needed to make sure there is plenty of sauce for the nachos.
- Preheat oven to 350. Spread the tortilla chips out across a large baking sheet. Top with the sauce covered chicken and then generously sprinkle with cheese. Bake for about 5 minutes, just until the cheese has melted. Enjoy!
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- Not-So-Average Nachos. For chicken nachos unlike anything you've tried before, turn to this take on the dish. You'll pre-melt the cheese—using 1 percent milk for a lighter topping—and pour them directly over your chips, no baking necessary.
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From chewoutloud.com
Reviews 1Category AppetizersCuisine HawaiianTotal Time 40 mins
- In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated.
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