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BBQ Pulled Chicken Nachos

BBQ Pulled Chicken Nachos

BBQ pulled chicken nachos

Barbecue pulled chicken is such an easy fix-it-and-forget-it meal. We love to serve it on sandwiches during summer months especially, when it is too hot to cook. Many times there will be leftover meat and a second tasty option is to turn it into nachos! Anytime I make these for my husband The kids will undoubtedly flock to his side. Everyone loves the crunchy tortillas piled high with sweet & smoky BBQ chicken, tangy olives and pickled jalapeños. Whether it's for game day appetizers or leftover night, these nachos are always a hit! I love that there are so many combinations of ingredients we can use as toppings. I've made them before without the Queso sauce but trust me, they really aren't as good! The melty cheese helps to hold everything together and the creaminess is a nice balance to the crunchy, spicy jalapeños! Tailor it to your own taste by adding diced fresh tomatoes on top or chunks of avocado.

 Cheesy smothered BBQ chicken nachos

Cheesy smothered BBQ chicken nachos

ingredients: 

  • 2 cups cooked shredded chicken in BBQ sauce
  • 1/2 bag of your favorite tortilla chips
  • 1/3 cup  black olives, chopped
  • 1/3 cup pickled jalapeño slices, chopped
  • 6 ounces jarred Queso dip  
  • 1 cup shredded Mexican cheese blend  
  • any additional toppings such as diced fresh tomatoes, diced avocado, chopped cilantro, sour cream or salsa. 

Line a half sheet pan with foil for easy cleanup. Place the tortilla chips in a single layer so that each one will get a fair amount of toppings.  Melt the queso for about 30 to 45 seconds in the microwave and stir it up for easy pouring over the chips. This will help everything else stick to the chip! Warm the barbecue chicken (in the microwave or stovetop), and layer across the queso & nachos. Next sprinkle the olives and jalapeños. Top it all off with a generous amount of shredded cheese. Place the pan of nachos under the broiler (on the top rack position in the oven) until the cheese is melted but before the chip corners start to burn, about 1 to 2 minutes. This happens quickly so keep a close eye on it! Remove the pan from the oven, garnish with any additional ingredients and serve!

 Tip: Spoon a few generous dollops of sour cream into a zip top sandwich baggie and cut the corner slightly. Squeeze it evenly over the prepared nachos for even distribution that will impress your family too! 

  

Creamy Jalapeño & Artichoke Dip

Creamy Jalapeño & Artichoke Dip

Baked Turkey Meatballs with Homemade Sauce

Baked Turkey Meatballs with Homemade Sauce