Southern Grill Snack: Smoky BBQ Chicken Nachos

Allergens

Gluten, Dairy

Ingredients

• 12 corn tortilla chips (homemade or store
• bought)
• 1 lb chicken breast, cooked and shredded
• 1 cup Smoky BBQ sauce (recipe follows)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, thinly sliced (optional)
• Sour cream for serving Smoky BBQ Sauce:
• 1 cup ketchup
• 2 tbsp Worcestershire sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp liquid smoke (optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Arrange the tortilla chips in a single layer on a large baking sheet.
3. In a bowl, mix together the shredded chicken and Smoky BBQ sauce until well coated. Spoon the mixture evenly over the tortilla chips.
4. Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the top of the nachos.
5. Bake in the preheated oven for 8 10 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for a minute.
6. Top with green onions, cilantro, and jalapeño slices if desired. Serve immediately with sour cream on the side.

Chef’s Insight

To add extra smokiness, you can smoke the chicken before shredding it using a smoker or grill with wood chips.

Notes

This recipe can be easily doubled or tripled to accommodate larger groups.