This nacho recipe is colorful and best of all, easy to make. Whitney shows us how to make Layered BBQ Chicken Nachos.
Save time by using a Chopper Chicken Rotisserie Chicken. Remove the skin, shred the breast meat, toss with your BBQ sauce and you’re good to go!
You can’t go wrong serving these nachos. Enjoy as an appetizer or as a meal on its own!
Get the full recipe below:
Ingredients:
Nonstick olive oil cooking spray
1¼ cups Chopper Chicken rotisserie chicken breast meat, skin removed, shredded
¼ cup barbeque sauce
1 (8-ounce) bag blue corn tortilla chips
¾ cup pinto beans, drained and rinsed
½ cup sweet corn, drained
¾ cup shredded sharp Cheddar cheese
1 cup cherry tomatoes, quartered
¾ cup green and/or purple cabbage, fine shredded
¼ cup green onions, chopped
Directions:
- Preheat broiler to low. Line large rimmed baking pan with nonstick foil; spray with cooking spray. In small bowl, toss chicken and 2 tablespoons barbeque sauce.
- Spread half the tortilla chips on prepared pan; layer with half each of the chicken mixture, beans, corn, and cheese. Repeat layers with remaining tortilla chips, chicken mixture, beans, corn, and cheese; broil 8 minutes or until cheese melts.
- Serve nachos topped with tomatoes, cabbage and onions drizzled with remaining 2 tablespoons barbeque sauce.
