BBQ Chicken Nachos
Killer tray of Barbecue Chicken Nachos with Baked Beans! Great for the Super Bowl!
Ingredients
- 2 packages organic corn tortilla chips recommending a 14oz size package so you have enough!
- 16 ounces boneless skinless chicken breasts diced
- 1/2 can Bush’s Best Baked Beans Original 28 oz can seasoned with bacon & brown sugar
- 2 cups shredded Mexican Blend cheese
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoons sour cream mixed with 2oz cream in a pour bottle
- 1/2 cup barbecue sauce homemade or store-bought used Rufus Teague Honey Sweet for this one and it was fire
- 1 Roma tomato diced
- 1/2 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 1 jalapeno
Instructions
- Heat up the olive oil in a skillet over medium high heat (or alternatively use a grill). Add garlic to a skillet (or afterwards if grilled), and cook, stirring frequently, about 3 minutes.
- Season chicken with salt and pepper (optional), and add to skillet / grill
- Smother the chicken with barbecue sauce while on the grill or skillet, and cook until golden brown and the sauce is slightly reduced and meat is cooked through (165°F is recommended for chicken)
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Alternatively you can use a cast iron or large oven-safe plate.
- Add tortilla chips in a single layer onto the prepared baking sheet. Top with barbecue chicken mixture and cheeses. Add a second layer if you desire & have enough of the above ingredients.
- Place the nachos into the oven and bake until the cheeses have melted, which usually takes about 5-7 minutes.
- Serve right away, topped with tomato, onion, sour cream and cilantro.
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