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Barbecue chicken nachos may be the perfect, year-round snack.
With the combination of carby goodness with oodles of savory toppers like avocado, jalapenos, and more, we’re yet to meet a plate of nachos we don’t like. And nachos from Elizabeth Van Lierde’s new book "Everyday Entertaining: 110+ Recipes for Going All Out When You're Staying In" take a humble platter of the finger food to new heights.
"One of my secret weapon recipes. No big game day is complete without these simple, yet super flavorful BBQ chicken nachos. This is that recipe that people text me for on Sunday morning of the Super Bowl," Van Lierde said.
Try these BBQ Chicken Nachos from Elizabeth Van Lierde’s new book "Everyday Entertaining: 110+ Recipes for Going All Out When You're Staying In." (Elizabeth Van Lierde and Abagail Halstead)
"This thick platter of nachos is baked with juicy pulled BBQ chicken, beans and melty cheddar cheese. Then topped with an array of fresh toppings like cilantro, jalapenos, onions, avocado, and more BBQ sauce. I never serve them without a huge dollop of sour cream, my favorite," she added.
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If you’re vegetarian, the author recommends swapping chicken for canned jackfruit, but tofu, your favorite plant-based meat substitute, or even extra beans work well too.
BBQ Chicken Nachos
Yield: Serves 4-6
INGREDIENTS:
8 oz tortilla chips (a little less than a standard bag)
2 cups sharp cheddar cheese, freshly shredded
1 cup black beans, drained
½ lb skinless chicken breasts, cooked and shredded (rotisserie is okay)
1 cup of BBQ sauce, and more for topping
½ avocado, diced
¼ red onion, finely diced
¼ cup chopped green onions
¼ cup chopped fresh cilantro
1 jalapeño, thinly sliced
Sour cream, for topping
If you’re vegetarian, the author recommends swapping chicken for canned jackfruit, but tofu, your favorite plant-based meat substitute, or even extra beans work well too. (Elizabeth Van Lierde and Abagail Halstead)
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INSTRUCTIONS:
1. Preheat the oven to 425 F.
2. Arrange the tortilla chips on a rimmed baking sheet in an even layer. Top chips with cheddar cheese, and black beans.
3. In a small bowl mix together shredded chicken breast and 1 cup of your favorite BBQ sauce until the chicken is evenly coated. Top chips with BBQ chicken and bake for 10-15 minutes or until the cheese is bubbling.
4. Drizzle a bit more BBQ sauce to the tops of nachos.
5. Top nachos with avocado, red onion, green onions, cilantro and jalapeno. Dollop the sour cream in 4-5 parts of the nachos and serve right away.
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This recipe is excerpted from "Everyday Entertaining" by Elizabeth Van Lierde, which is available on Amazon.
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