Loaded Bbq Chicken Nachos Recipe By Tasty Food

LOADED BARBECUE CHICKEN NACHOS

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.

LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY

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!

LOADED BBQ CHICKEN NACHOS RECIPE

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.

LOADED CHICKEN ENCHILADA NACHOS RECIPE BY TASTY

Steps:

• Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
• Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
• Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
• Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
• Preheat oven to 400°F (200°C).
• Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. Drizzle some enchilada sauce over the top.
• Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
• Bake for 8-10 minutes until cheese is melted.
• Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
• Enjoy!

SUPER TASTY BBQ CHICKEN NACHOS

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.

GRILLED LOADED NACHOS

Steps:

• Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
• Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
• Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
• Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.