It’s finally starting to feel like summer, so it’s time to start trying new fresh and fun recipes! Today is unfortunately a bit gloomy (I’m in Wisconsin), so I have THE perfect recipe to get that summer grill flavor without having to cook outside!
I’m a bit of a nacho connoisseur, since I don’t eat beef I have to get creative and find ‘funky’ nacho recipes, for example, the Greek Pita Nachos I’ve previously blogged about.
When I saw these Barbecue Chicken Nachos on Pinterest, I knew I had to give them a shot.
As with most nacho ‘recipes’, it is more a list of ingredients and you pick out the quantity based off your preferences. Don’t like peppers? Don’t add them.
The ingredients listed will tell you off the bat that this is a great summer recipe! We have,
- Tortilla Chips
- Queso Blanco
- Shredded Chicken
- Diced Peppers
- Chopped Lettuce
- Sour Cream
- BBQ Sauce
To start, throw chicken breasts in a crock pot with BBQ sauce of your choice, let it cook for 6 hours on high, (aka throw it in before you go to work and you’re golden). While you’re waiting for your meat to finish cooking, chop up your veggies and heat up your queso blanco on the stove.
Then you stack them, chips, veggies, chicken and the ‘dressings’, it is really THAT easy.
The flavors that come from the sweet barbecue sauce and the savory queso blanco against the fresh guacamole and salsa = heavenly. I also used ‘Hint of Lime’ tortilla chips which gave it an extra zest.
My only tip for this recipe is make sure you don’t layer your nachos until you’re ready to serve. The juices from the BBQ chicken, the salsa and the queso blanco will start to make the chips soggy if you leave them for too long.
With the same thought in mind, it’s not a bad idea to do smaller portions because as with all nachos if you have a large serving size, some of your chips will end up soggier than others.
Until we pin again,