Hands down our favorite (seriously loaded!) BBQ Chicken Nachos..perfect for game days!
I have one word for you…FOOTBALL!! Do you care about it? Maybe not…but do you care about food? Probably, I don’t think you’d be here if you didn’t..because you’re certainly not here to read my ramblings all the time 😉
So let’s talk about this season that sucks up my husbands attention to almost the max. Between the amount of fantasy leagues he’s in, the amount of time he spends on the phone yapping, re: yelling, about this player and that coach, between college football on Saturdays and you know, the NFL on Sundays, we won’t see him much the next few months. Basically, he lives for Football season.
He’s been talking about it since mid-Summer, though really, since it ended last February, but as time got closer, his excitement amps up. In fact, I can hear it on in the other room right at this moment!
How do I feel about Football season? Love it! Not necessarily for all the games, but definitely to look at their tight behinds, to watch the Patriots, and definitely for all the food. If I’m being honest, the food is the best part. Oh, and all the Fall beers don’t hurt either.
So! I’m starting the first official weekend of Football season off with our FAVORITE BBQ Chicken Nachos. I know there’s about a bazillion ways to make them, but this is our favorite, and this is how we’ve been doing it for yearssss. They’re inhaled so quickly, the cheese doesn’t even have time to cool..that’s a win!
Go Pat’s!!
Hands down our favorite (seriously loaded!) BBQ Chicken Nachos..perfect for game days!
Ingredients
- 1 Tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup chopped yellow onion
- 1/2 jalapeno, sliced thin
- salt and pepper
- 1/2 teaspoon paprika
- 1 1/2 cups shredded chicken (legs are my favorite, the meat is super moist, but I use breast often as well!)
- 1/4 cup bbq sauce plus extra for drizzling (Stubbs is my favorite)
- 6 ounces corn tortilla chips (about half a bag)
- 4 cups extra sharp cheddar, divided
- 1 tomato, diced
- 1/4 cup fresh cilantro
- 1/2 avocado, diced
- 1/4 cup light sour cream
- 1/2 lime, juiced
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the peppers, onion, jalapeno, dash of salt and pepper, and the paprika. Cook until they begin to soften, about 5 minutes. Remove from heat.
- Toss the shredded chicken with the BBQ sauce and set aside.
- Preheat your oven to 400°, and this is optional but makes for easy clean up, if you line your baking sheet with parchment paper.
- Lay about half the amount of chips down in an even layer, and sprinkle on about 1 cup of the cheese. Layer the remaining chips on top of that and sprinkle on about 2 cups of the cheese.
- Evenly spread on the cooked onions and peppers, and the bbq coated chicken. Sprinkle on the reaming cheese.
- Pop in the heated oven for 10-12 minutes until the cheese is bubbly and golden brown.
- Sprinkle on the diced tomato, cilantro, and avocado. Stir together the sour cream and lime juice and drizzle that over the top, followed by a drizzle of more bbq sauce. Devour!