If I had to pick one food for the rest of eternity, it might be these BBQ chicken nachos. Some people might scoff and say that I should pick something fancy like steak and lobster but those people are idiots and obviously didn’t think things through. If there is a meal that I can eat any time, any place, for any occasion, it is nachos.
Nachos were one of the first things I learned to make as a kid. Chips, cheese, microwave. Boom, culinary genius! I felt like a child prodigy the first time I made my own nachos. We had nachos at slumber parties, nachos at sporting events, nachos at the snack stand after a softball game. Nachos were everything. Nachos were childhood, ok?
We get it. I love nachos. Cheese and chips are a solid combo, this is fact, but they are also the perfect vehicle for a million other flavors. I’ve experimented with all kinds of nacho interpretations, but the one that comes back to our dinner table time and time again is BBQ Chicken Nachos. The sweet tang of the BBQ sauce, tart sour cream, savory olives, warm, melty cheese and crunchy tortilla chips come together to throw a mouth party that people would line up to get in to. The added surprise of freshly squeezed limes and bright cilantro just turn the speakers up to eleven.
PRO TIP: When making nachos, use plastic zip top bags to perfectly distribute your condiments. That way every bite has the ideal amount of BBQ sauce and sour cream. Just snip the corner of the bag and pipe the toppings right on! See, binge watching Cupcake Wars does, in fact, help me be a better cook.
- 6 cups tortilla chips
- 2 cups colby jack cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 cup cooked, shredded chicken
- 2/3 cup BBQ sauce divided use
- 1 5 oz can sliced olives
- 1 12 oz can black beans drained and rinsed
- 1/4 cup grape or cherry tomatoes sliced in half
- 1/4 cup sour cream
- 1/4 cup cilantro leaves
- 1 lime sliced
- Preheat oven or grill to 425 degrees F.
- On a cookie sheet, spread out the tortilla chips. Top with half of the shredded colby jack and cheddar cheese.
- In a small bowl combine the shredded chicken and 1/2 cup of the BBQ sauce. Reserve the other 1/3 cup of BBQ sauce for later use.
- Layer the BBQ chicken, beans, olives, tomatoes and the rest of the cheese on the chips. Put the remaining BBQ sauce in a plastic bag, snip the corner, and pipe the BBQ sauce evenly across the top of the cheese.
- Place the cookie sheet in the oven for about 10 minutes or until the cheese is hot and melted. Remove from the oven.
- Scoop the sour cream into a small plastic bag, snip the corner, and pipe the sour cream evenly across the top of the nachos. Garnish with the cilantro and the lime slices. Serve immediately.