Barbecue chicken nachos may be the perfect, year-round snack.
With the perfect combination of carby goodness with oodles of savory toppers like avocado, jalapeños, and more, we’re yet to meet a plate of nachos we don’t like. And nachos from Elizabeth Van Lierde’s new book “Everyday Entertaining: 110+ Recipes for Going All Out When You’re Staying In” take a humble platter of the finger food to new heights.
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If you’re vegetarian, the author recommends swapping chicken for canned jackfruit, but tofu, your favorite plant-based meat substitute, or even extra beans work well too.
BBQ Chicken Nachos
Yield: Serves 4-6
INGREDIENTS:
8 oz tortilla chips (a little less than a standard bag)
2 cups sharp cheddar cheese, freshly shredded
1 cup black beans, drained
½ lb skinless chicken breasts, cooked and shredded (rotisserie is okay)
1 cup of BBQ sauce, and more for topping
½ avocado, diced
¼ red onion, finely diced
¼ cup chopped green onions
¼ cup chopped fresh cilantro
1 jalapeño, thinly sliced
Sour cream, for topping
If you’re vegetarian, the author recommends swapping chicken for canned jackfruit, but tofu, your favorite plant-based meat substitute, or even extra beans work well too.
(Elizabeth Van Lierde and Abagail Halstead)
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INSTRUCTIONS:
1. Preheat the oven to 425 F.
2. Arrange the tortilla chips on a rimmed baking sheet in an even layer. Top chips with cheddar cheese, and black beans.
3. In a small bowl mix together shredded chicken breast and 1 cup of your favorite BBQ sauce until the chicken is evenly coated. Top chips with BBQ chicken and bake for 10-15 minutes or until the cheese is bubbling.
4. Drizzle a bit more BBQ sauce to the tops of nachos.
5. Top nachos with avocado, red onion, green onions, cilantro and jalapeno. Dollop the sour cream in 4-5 parts of the nachos and serve right away.
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This recipe is excerpted from “Everyday Entertaining” by Elizabeth Van Lierde. Images by Elizabeth Van Lierde and Abagail Halstead.