Barbecued Chicken Nachos Recipes

Steps:

• For the chicken and salsa: Position an oven rack in the top of the oven and preheat to 425 degrees F.
• Bake the chicken nuggets according to the oven method on the package directions. Set aside.
• Meanwhile, make the salsa. Toss together the corn, cilantro, lime juice, jalapeno with brine, olive oil, tomatoes, avocado, onion and 1/4 teaspoon salt in a medium bowl. Set aside.
• For the nachos: Combine the beans, adobo sauce and olive oil in a medium bowl. Spread the tortilla chips in an 11-by-15-inch baking dish or rimmed baking sheet. Top with the shredded cheese and the bean mixture. Bake on the top rack until the cheese is melted and bubbly and the beans are heated through, about 10 minutes.
• While the nachos bake, cut the chicken into bite-size pieces and toss in a medium bowl with the contents of the flavor packet if included.
• Top the baked nachos with the salsa and chicken bites. Dollop the sour cream over the top and sprinkle with the cilantro leaves and jalapeno slices. Serve with lime wedges.

Steps:

• Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
• Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
• In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
• Bake for 15 minutes.
• Drizzle the sour cream and sprinkle the avocado on top. Serve!
• Enjoy!

Steps:

• Line a rimmed baking sheet with foil and spread out chips, layer with cheese and chicken; bake at 450 degrees F until the cheese is melted, about 3 to 5 minutes.
• Dot with the barbecue sauce and sprinkle with green onions; serve.

Steps:

• Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
• Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
• Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
• Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
• Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
• Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
• Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.

Steps:

• Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
• Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
• Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.

Steps:

• Mix the chicken with the barbecue sauce, then spread evenly over a bed of tortilla chips.
• Spread the pico de gallo, cheese, and green onions evenly on top, then microwave for about 1-3 minutes until the cheese is melted and bubbly.
• Dollop with some guacamole and sour cream, then serve.
• Enjoy!

Steps:

• Spread chips onto platter.
• Combine chicken and barbecue sauce in small microwaveable bowl. Microwave on HIGH 45 sec. to 1 min. or until heated through; stir.
• Microwave VELVEETA and milk in separate small microwaveable bowl 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring every 45 sec.
• Spoon chicken mixture over chips; top with VELVEETA sauce, tomatoes and peppers.

Steps:

• Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
• Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
• Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.