Nachos with Shredded Barbecue Chicken
Fact: Not all nachos are created equal. You’ll agree after you reach into this pile of tortilla chips loaded with mouthwatering layers of shredded chicken drenched in homemade BBQ sauce, melted cheese and pickled jalapenos.
1 hours 30 minutesDifficulty:Easy
Ingredients
BBQ Shredded Chicken
- 1 cupketchup
- 1/4 cup apple sauce
- 1 tbspapple cider vinegar
- 1 tspgarlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/8 tsp ground cloves
- 1/4 tsp cinnamon
- 1 tspground ginger
- 1 tbspsmoked paprika
- 1/2 tsp dried thyme
- 1/2 cup water
- 2chicken breasts
- fresh cilantro for garnish
Pickled Jalapenos
- 1/2 cup white vinegar
- 1/2 cup water
- 2 clovesgarlic, smashed
- 1 tbspsugar
- 1 tspsalt
- 3jalapenos, sliced
- 1 350 gbag of nacho chips
- 1 1/2 cups shredded cheddar cheese
- 2tomatoes, diced
- 1/2 red onion, diced
- 1/2 cup cilantro
Steps
STEP 1
In a medium bowl, combine the sauce ingredients and transfer to an 8x8 baking dish. Place chicken breast in the dish, making sure they are submerged in the sauce.
STEP 2
Steam for 25 minutes and once cooled slightly, shred the chicken.
STEP 3
Select the Convection mode and set the temperature to 190°C to preheat the oven.
STEP 4
Put back the shredded chicken in the oven and bake for another 25 minutes, until the sauce caramelizes.
STEP 5
In the meantime, procced to pickling the jalapenos. Combine all the pickling ingredients in a pot and bring to a boil. Remove from heat and add in the sliced jalapenos and allow to cool.
STEP 6
On a baking sheet, place a layer of ½ chips, ½ the cheese, tomatoes and onions as well as half the chicken. Repeat with next layer and then sprinkle with pickled jalapenos.
STEP 7
Bake for 10 minutes and serve with guacamole, sour cream and cilantro if required.
STEP 8
Tip: You never know when the big game might go into overtime. Be sure to make a little extra Barbeque Chicken and keep a few buns handy, to enjoy as a delicious Pulled Chicken sandwich.
