Need a good nacho recipe?!
10 points to the best one!!!
Answers: Does anyone have any good BBQ chicken nacho recipe?? I had some at a restuarnt once and want to know if anyone has something similar?? Please help I really need it
10 points to the best one!!!
This is a good one that we use for football sunday
4 grilled chicken breasts(skinless and boneless)
1 container of Sweet Baby Rays BBQ sauce
Nacho cheese sauce
Shredded Cheese (Mexican Blend)
Rotel Tomatoes (we like the hot)
Sliced Jalepenos
Canned beans (cooked black beans or Refried)
El Milagro Tortilla chips
1. Grill the chicken and once cooked Lightly coat with BBQ
2. Heat up the nacho cheese
3. Shred the chicken or dice and then toss in BBQ again. We sometimes add a little ranch dressing to the BBQ at this point YUM
4. Get a plate or platter and assemble the remaining ingredients
5. I also sometimes just let people make their own. I have the ingredients displayed and then they make thier own. I have a special small crock pot to keep the nacho cheese sauce hot.
GOOD LUCK & Happy Eating!!!
----->Restaurant Style Chicken Nachos
Submitted by: Laura
Rated: 5 out of 5 by 142 members
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Ready In: 40 Minutes
Yields: 6 servings
"Tortilla chips are topped with a chicken and salsa mixture, melted cheese and tomato. These hearty nachos make a great snack and work well as a meal, too! Serve with sour cream and guacamole, if desired."
INGREDIENTS:
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
3. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
----->Chicken Nachos
Submitted by: MichelleYC
Rated: 4 out of 5 by 34 members
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 6 servings
"Super-simple but totally killer nachos! These chicken nachos are made with tortilla chips layered with seasoned chicken, green chilies and cheese. They are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne."
INGREDIENTS:
2 skinless, boneless chicken breast halves - chopped
2 tablespoons vegetable oil
1 teaspoon cayenne pepper, or to taste
1 (12 ounce) package corn tortilla chips, or as needed
1 (8 ounce) package shredded Mexican-style cheese blend
1 (7 ounce) can diced green chilies, drained
DIRECTIONS:
1. In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
2. Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
3. Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
4. Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.
This is not a very specific recipe, rather one that I just make by eye. The night before I season 3 boneless, skinless chicken breasts and 1 thigh with cumin, adobo, and chili powder. Season them really well. You don't even want to see the chicken. The next day sautee them on a high heat really quickly just to brown the outside. Then I add 1/2 a bottle of bbq sauce and about 1 c. of water. Cover and let this simmer for about 30 - 35 minutes. Then take the cover off and shred the chicken with 2 forks. Just keep on pulling until the chicken is fully shredded. Make sure you remove the bone and skin from the chicken thigh. Then let this simmer with the top off until the bbq sauce gets really thick.
You can make this actually a few days before. Now I like to fancy mine up by using nacho cups instead of chips, but you can use chips with the same effect. I put about 1 tsp. of the chicken mixture in each cup (I think Tostidos makes them but I am not sure), then a slice of canned jalepeno (I have used fresh, but I like the tartness of the canned), and top with a mexi-blend cheese. Bake on 400 until the cheese melts. I prefer individuals and would do this with chips as well, so each chip has an equal amount of toppings.
CHICKEN CHILI NACHOS
4 chicken breasts, boiled and shredded
2-8 oz packages of cheese (cheddar, jack, Colby)
1 or 2 cans spicy chili beans
16 oz. sour cream
1 can of cream of chicken soup
1 can of diced tomatoes with green chilies
1 small can diced chilies or jalapenos
1-2 bags of nacho cheese Doritos
In large pot add sour cream, soup, tomatoes, chilies, and chicken. Let simmer 10-15 minutes. Layer baking dish with smashed Doritos, then pour chicken mixture on top.
Next spread half an 8 oz. package of cheese, then add cans of beans, and top with remainder of cheese.
Bake at 350 degrees for 20-30 minutes until cheese is melted.
Serve with additional Doritos instead of a fork.