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I know, I know this post is over due.
I made these Nachos for the Superbowl. I am so glad that I did. It was a hit and it was so easy to do. I used my slow cooker to make a big batch of Slow Cooker Chicken Barbecue. We used half of it for sandwiches and I put the other half on nachos. Along with some other ingredients such as jalapenos.
Next time I think I will go a bit easy on the Jalapenos. I just cant hang like I used to when it comes to the hot stuff.
I think that you can add just about what ever you want. I wanted to add black olives, but the hubbie is not a big fan of them. I don’t care much for tomatoes, at least not this time of year, but you could have added those to it also.
Heck you didn’t even have to use chicken, you could have added your favorite pork barbecue or brisket and call it a day.
That is what I love about this recipe is that it is so versatile, and so yummy you can’t go wrong. You can get the Slowcooker Chicken-Barbecue recipe here.
Barbecued Chicken Nachos
Ingredients:
1 tablespoon olive oil
1 medium onion diced
1/2 pound rotisserie chicken
1/3 cup barbecue sauce
12 ounces tortilla chips
3 cup s Monterrey Jack cheese, mozzarella or queso
1/3 cup pickled jalapenos pepper slices
12 cup fresh chopped cilantro
Directions:
Heat olive oil in a medium skillet over medium heat. Add onion and cook stirring until very soft and caramelized, about 20 minutes. Combine onions chicken and barbecue sauce in a medium bowl
Preheat oven to 350 degrees.
Line a large rimmed baking sheet with parchment paper and scatter tortilla chips in an even layer. Use a spoon to top chips with chicken. Top with cheese and jalapeno slices and bake until cheese melts and the mixture is heated through about 12 minutes. Top with cilantro and serve
Peace be with you,
Veronica
