BARBEQUE CHICKEN NACHOS

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NACHOS ARE ONE OF THOSE THINGS THAT YOU GENERALLY EAT BEGRUDGINGLY FROM A CONCESSION STAND. UNLESS YOU’RE LUCKY ENOUGH TO HAVE A DOPE AUTHENTIC MEXICAN SPOT AROUND IT ’S UNLIKELY THAT YOU’RE EATING NACHOS OFTEN. IF YOU’RE APPROACHING FOOD AS A BEGINNER, HOWEVER, CUSTOMIZING NACHOS IS A GREAT FOUNDATION.

WITH NACHOS, YOU HAVE UNLIMITED PROTEIN OPTIONS. IN THE PAST, I’VE DONE SALMON AVOCADO NACHOS, CHEESESTEAK NACHOS, BREAKFAST NACHOS. TORTILLA CHIPS WILL BE OUR FAMILIAR FOUNDATION AND WE’LL HAVE PLENTY OF SPACE FOR CREATIVITY BASED ON PERSONAL PREFERENCE. IN THE NAME OF SIMPLICITY, I’M GOING TO WALK YOU THROUGH A QUICK BARBECUE CHICKEN TOPPED NACHOS. 

PREHEAT YOUR OVEN TO 375 (DEGREES) 

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INGREDIENTS:

COOKIE SHEET OR ANY OVEN SAFE PAN. 
PARCHMENT PAPER
BAG OF YOUR FAVORITE TORTILLA CHIPS
SHREDDED CHEESE (CHEDDAR, JACK, MOZZARELLA MAYBE)!
JAR OF QUESO
BONELESS CHICKEN THIGHS (TWO PER PERSON) 
BARBECUE SAUCE
GREEN ONION
RED ONION

WE’LL START OFF WITH THE BARBECUE CHICKEN. YOU’LL WANT TO COAT A STANDARD FRYING PAN/SAUTÉE PAN WITH OLIVE OIL. NEXT YOU'LL ADD THE CHICKEN TO THE PAN AND BEGIN TO GET IT BROWNED (12-14 MINUTES OR UNTIL FULLY COOKED THROUGH). ONCE IT’S FULLY COOKED THROUGH, ALLOW 3-5 MINUTES OF COOLING TIME THEN DICE THE CHICKEN INTO BITE-SIZED PIECES AND TOSS IN BARBECUE SAUCE. 

WHILE THE CHICKEN COOLS WE’LL SLICE UP SOME ONIONS. RED ONION FIRST. PEEL YOUR RED ONION AND SLICE. AGAIN, BECAUSE THIS IS ABOUT PERSONAL PREFERENCE, THE SLICES CAN BE AS LARGE OR AS SMALL AS YOU LIKE. KEEP IN MIND THE ONION WILL BE RAW WHEN THE NACHOS GO INTO THE OVEN. SMALLER PIECES OF ONION WILL COOK FASTER. FOLLOW WITH SLICING GREEN ONION. 

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NOW IT’S TIME FOR ASSEMBLY. 

YOU’LL WANT TO LINE YOUR COOKIE SHEET OR OVEN DISH WITH A PIECE OF PARCHMENT PAPER. THE BEST PART ABOUT USING PARCHMENT PAPER IS THERE WILL BE NO DISHES TO CLEAN AT THE END OF THIS. 

COVER YOUR DISH WITH TORTILLA CHIPS. 
NEXT, SPRINKLE A LITTLE SHREDDED CHEESE TO COVER AND ADD ANOTHER SMALL LAYER OF CHIPS. NEXT WE’LL EVENLY COVER THE CHIPS AND SHREDDED CHEESE WITH OUR BARBECUE CHICKEN (DON’T BE SHY ABOUT REARRANGING CHICKEN FOR EVEN DISTRIBUTION). 

ADD A FEW DOLLOPS OF QUESO TO THE MIX, ADD YOUR CHOPPED RED ONIONS, AND COVER WITH A LITTLE MORE SHREDDED CHEESE. YOU’LL PUT THE DISH INTO YOUR 375-DEGREE OVEN FOR 14-18 MINUTES. 

WHEN THE NACHOS ARE ALL FINISHED, SPRINKLE DICED GREEN ONION AND SERVE WITH SOUR CREAM AND SALSA. 

 
Jamir Milligan