Any time I make nachos (or burritos, tacos, quesadillas, etc) they’re different from the last. Below is our latest nacho platter. I had a craving for BBQ chicken as the protein topping, so I made this quick and easy version (including homemade BBQ sauce and homemade guacamole)…simple, delicious, and perfect for a casual meal, snack or for the big game!
By the way, if you have leftover guacamole (or if you make it ahead of time) and want to keep it from browning as quickly as it usually does, here’s a tip – save the avocado pits and keep them all in the (tightly sealed!) container with it. It’ll slow down the browning process. And, if you want, give it another squeeze of lime juice before serving…the acid helps as well.
BBQ Chicken Nachos
2 Chicken breasts, cooked and shredded
BBQ sauce (recipe below)
Cheddar cheese, shredded
1/2 can black olives, pitted and chopped
1/2 onion, chopped
1 scallion, chopped
Guacamole (recipe below)
Any other toppings of your choice!
Preheat oven to 350 degrees. Cover baking sheet with foil, then arrange chips evenly on it. Combine chicken and BBQ sauce and stir until all meat is coated with sauce. Distribute evenly on top of the chips. Add cheese, olives and onion and bake for around 15-20 minutes.
Top with scallions and add sour cream and guacamole to the pan, and serve while hot.
Homemade BBQ Sauce
Combine all ingredients. Store leftovers in refrigerator.
2 tablespoons fresh lime juice
1/2 cup fresh cilantro, chopped
1/2 red onion, finely chopped
3 large garlic cloves, finely chopped
3 jalapenos, seeded and chopped (or jarred jalapeno slices, chopped)
1/4 tsp salt