Those of you who have been following along with our blog posts recently might remember us mentioning a certain Game Day snack that we are obsessed with. Yep, you guessed it – we’re talking about barbecue chicken nachos! We mentioned a delicious recipe last week for this delectable appetizer, but there are a few tweaks that we’ve made on our own.
Now, we’re not fancy cooks and we don’t really do healthy meals, so the one thing you can count on with this recipe is that it’ll be easy! It really is one of the quickest and easiest dishes we make, and it’s downright delicious. I’ve said it before, but I’ll say it again now: I don’t like barbecue, but I love these nachos! They’re great as a snack and they’re great as a meal. Honestly, we cook them up as a quick snack on the weekend, a fun appetizer during a game, or even an easy weeknight dinner.
The best part of this meal is the chicken (duh!). I could eat just the chicken, and that’s saying something! What makes this dish is the combination of Sweet Baby Ray’s barbecue sauce for a hint of sweetness paired with salt, pepper, and paprika for some extra seasoning and a hint of spice. Mix all that together with some shredded chicken and you’ve found a little piece of heaven! Colby Jack and Pepper Jack cheeses are the perfect blend to compliment this wonderful chicken mixture. Put it all on some nachos and it’s absolutely mouthwatering!
So, what is this phenomenal recipe? Here it is! Enjoy!
3-5 slices bacon OR 1 tbsp butter
2-3 boneless, skinless chicken tenderloins
1 tsp. salt (or to taste)
1 tsp. pepper (or to taste)
1/2 tbsp. paprika (or to taste)
1/3 cup Sweet Baby Ray’s barbecue sauce
1/2 cup Colby Jack cheese
1/2 cup Pepper Jack cheese
Preheat your oven to 350°.
Cook bacon on stove to desired crispness OR melt butter over medium heat.
Use leftover bacon fat or melted butter to cook your chicken (some flavor variation may occur). When chicken is no longer pink in the middle, set aside to cool.
Mix 1/3 cup of Sweet Baby Ray’s barbecue sauce with salt, pepper, and paprika while you wait for chicken to cool. When cool, shred the chicken and mix with the sauce and spice mixture.
Lay out tortilla chips on a 9” x 13” baking pan. Spread chicken mixture evenly over nachos. Top with cheeses.
Bake at 350° for 5-10 minutes or until cheese is melted.