BBQ Chicken Nachos
September 5th 2014
BBQ Chicken Nachos
Ingredients:
1/2 TBSP Fiery 5 pepper seasoning
1/2 TBSP Smokehouse Maple seasoning
1/2 TBSP Backyard brick oven seasoning
Salt and pepper
2 chicken thighs
4 chicken drumsticks
1 cup chicken stock
1 cup BBQ sauce (plus more for topping)
5 green onions, chopped
1/2 red onion, chopped
2 TBSP cilantro, chopped
3 cups Nacho cheese blend or Mexican cheese blend
1 jalepeno, chopped
1 large bag of Tostitos Cantina Tortilla chips
Directions:
1. Season chicken with first 4 ingredients. Preheat oven to 375 degrees.
2. Place chicken in a deep roasting pan or casserole dish. Pour in the chicken stock and BBQ sauce. Mix around and coat chicken with liquid.
3. Place chicken in the oven for 1 hour, turning once. In the meantime, I chopped all of my toppings
4. Take chicken out of the oven and shred with 2 forks. Place back in liquid until ready to use.
5. I assembled chips in a single layer in a shallow cast iron skillet. Take chicken out of liquid with a straining spoon. Top chips with chicken. I used a cast iron skillet to make a personal serving but you could also do this on a big sheet tray for a party.
6. Kick the oven up to 425 degrees. Drizzle a little more BBQ sauce on the chicken nachos.
7. Top generously with cheese and then add some red onion and jalepeno.
8. Put nachos in the oven for 10 minutes or until cheese is nice and melty.
9. Top with cilantro and green onion and serve.
*For a little extra tangy creaminess, top with a dollop of plain greek yogurt.
Tonight I paired this dish with a Cooper's Hawk Barbera wine. This wine is a little harty and I was worried about my food and wine battling against each other. But, since the sauce I used in the dish was a little sweeter than normal today, it worked out wonderful.
Enjoy
~Julianne
BBQ Chicken Nachos
Ingredients:
1/2 TBSP Fiery 5 pepper seasoning
1/2 TBSP Smokehouse Maple seasoning
1/2 TBSP Backyard brick oven seasoning
Salt and pepper
2 chicken thighs
4 chicken drumsticks
1 cup chicken stock
1 cup BBQ sauce (plus more for topping)
5 green onions, chopped
1/2 red onion, chopped
2 TBSP cilantro, chopped
3 cups Nacho cheese blend or Mexican cheese blend
1 jalepeno, chopped
1 large bag of Tostitos Cantina Tortilla chips
Directions:
1. Season chicken with first 4 ingredients. Preheat oven to 375 degrees.
2. Place chicken in a deep roasting pan or casserole dish. Pour in the chicken stock and BBQ sauce. Mix around and coat chicken with liquid.
3. Place chicken in the oven for 1 hour, turning once. In the meantime, I chopped all of my toppings
4. Take chicken out of the oven and shred with 2 forks. Place back in liquid until ready to use.
5. I assembled chips in a single layer in a shallow cast iron skillet. Take chicken out of liquid with a straining spoon. Top chips with chicken. I used a cast iron skillet to make a personal serving but you could also do this on a big sheet tray for a party.
6. Kick the oven up to 425 degrees. Drizzle a little more BBQ sauce on the chicken nachos.
7. Top generously with cheese and then add some red onion and jalepeno.
8. Put nachos in the oven for 10 minutes or until cheese is nice and melty.
9. Top with cilantro and green onion and serve.
*For a little extra tangy creaminess, top with a dollop of plain greek yogurt.
Tonight I paired this dish with a Cooper's Hawk Barbera wine. This wine is a little harty and I was worried about my food and wine battling against each other. But, since the sauce I used in the dish was a little sweeter than normal today, it worked out wonderful.
Enjoy
~Julianne
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