Finding my home in Kansas City, I have consumed no shortage of BBQ. It’s something like a rite of passage to live here – you must like smoked ribs, pulled pork, brisket and BBQ chicken.
My dad owns a BBQ restaurant in my hometown – did you know that? I’m not sure that I’ve ever actually mentioned it here. Anyway, at his restaurant, he serves pulled pork nachos. We barely make it to the county line before Paul starts biting his nails in anticipation of these nachos. My dad piles them high with melted cheese, jalapenos, onions and, of course, his slow-smoked pulled pork and homemade BBQ sauce.
And they really are something rave about – so simple but so amazing. So when we get a craving for BBQ nachos, but aren’t anywhere near my hometown, we turn to our at-home fix: BBQ chicken nachos. They are beyond simple, so flavorful and there are no special ingredients – just chicken, onions, BBQ sauce, cilantro, cheese and various toppings of your choosing. We used some leftover chicken, our favorite local BBQ sauce and some fresh veggies that we had on hand. These BBQ chicken nachos will win your family over, I promise!
BBQ Chicken Nachos Recipe
Yield: Serves 4
Total Time: 30 minutes
Quick and simple recipe for weeknight nachos topped with BBQ chicken, onions, cilantro, and cheese.
for the BBQ chicken:
3 cups cooked chicken (see note below)
1/2 cup BBQ sauce + more for drizzle and dipping
4 dashes liquid smoke
1 Tbs. red onions, chopped
1 tsp. garlic powder
for the nachos:
Combine the chicken, BBQ sauce, liquid smoke, red onion and garlic powder in a sauce pot over medium heat. Cook, stirring often, for about 8 minutes until the sauce has thickened slightly. Remove from heat.
Turn the broiler on to hi. Spread a thin layer of tortilla chips on a baking sheet. Top with the BBQ chicken, tomatoes, cilantro, cheese, olives, jalapenos, onions, cheese and any other toppings that you desire.
Broil the nachos for 7-8 minutes until the cheese is melted and golden brown. Garnish with additional cilantro and BBQ sauce.
I cooked about 1 pound of chicken breasts for this recipe. I seasoned both sides of the chicken breasts with salt and pepper, and cooked over medium heat in a large skillet for about 6 minutes on each side, and then shredded the chicken after it had cooled slightly.