Loaded Bbq Chicken Nachos Recipes

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:

• Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
• Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
• Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
• Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.

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 the oven to 375°F (190°C).
• In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Chicken, 1½ jars of Kroger® Traditional Mild Salsa, and ½ cup Kroger® Mexican Style Shredded Cheese Blend. Mix until well combined.
• Add ⅓ of the Kroger® Restaurant Style White Tortilla Chips to a 12" cast iron skillet. Spread ⅓ of the chicken mixture over the chips and top with ½ cup Kroger® Mexican Style Shredded Cheese Blend. Repeat with the remaining chips, chicken mixture, and cheese to make 2 more layers.
• Drizzle Kroger® Cilantro Lime Street Taco Sauce over the nachos and top with the sliced jalapeños.
• Bake the nachos for 15 minutes, or until the cheese is melted.
• Remove the nachos from the oven and garnish with the remaining Kroger® Traditional Mild Salsa, cilantro, pickled red onions, and avocado. Serve with the lime wedges alongside.
• 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:

• Set oven to 350 degrees F.
• In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes).
• Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil.
• Stir in the salsa; mix until combined; remove from heat and season with a little black pepper.
• Arrange the tortillas on a large baking sheet in a large round.
• Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking).
• Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted.
• Sprinkle with the green parts of onions and olives and dollop with sour cream if desired.
• Delicious!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
• Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
• Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.