LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: canola oil, chicken breast, kosher salt, freshly ground black pepper, garlic powder, chili powder, BBQ sauce, tortilla chips, shredded cheese, red onion, tomato, bacon, fresh parsley, sour cream, avocado
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
- Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
- In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
- Bake for 15 minutes.
- Drizzle the sour cream and sprinkle the avocado on top. Serve!
- Enjoy!
Nutrition Facts : Calories 1420 calories, Carbohydrate 96 grams, Fat 83 grams, Fiber 9 grams, Protein 73 grams, Sugar 21 grams
CHICKEN TINGA TACOS (TINGA DE POLLO) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, garlic, whole cloves, tomatoes, chipotle peppers in adobo sauce, chicken stock, cumin, nutmeg, vegetable oil, white onions, chorizo, iceberg lettuce, kosher salt, black pepper, avocados, corn tortillas
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
- Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
- Remove the chicken from the pot, cool slightly, then shred with two forks.
- Place a cast-iron skillet over medium-high heat, until smoking.
- Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
- Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
- Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
- Add the lettuce and sauté 2-3 additional minutes, until softened.
- Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
- Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
- Serve on warm corn tortillas with sliced avocado.
- Enjoy!
Nutrition Facts : Calories 789 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 13 grams, Protein 38 grams, Sugar 13 grams
CHOPPED CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: chicken breasts, olive oil, poultry rub, tortilla chips, roasted red pepper, black beans, green onion, garlic, black olive, colby jack cheese
Provided by Lindsey Morales
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Place chicken breasts in a pan and lightly coat with olive oil. Sprinkle rub over both sides of the chicken. I like to use Tony's Creole Seasoning, but it is a little spicy so be aware of how much you use or use your favorite rub if you don't want spicy.
- Place in the oven for 10 minutes or until a digital thermometer inserted in the thickest part of the chicken reaches 165°F.
- While the chicken is cooking, prepare the other ingredients. Chop the red peppers, rinse the black beans, slice the green onions including most of the green stem, finely dice the garlic, drain the black olives.
- Layer the chips on a baking sheet. Layer the veggies on top of the chips.
- When the chicken is done, allow to cool for 10 minutes. Place on a cutting board and chop into 1-inch pieces.
- Layer the chicken on top of the veggies. Evenly spread the cheese over the top.
- Heat the oven to broil and leave the top rack in the middle spot. You don't want to get too close to the top and accidentally burn the cheese before the rest of the dish heats up. Place the baking sheet in the oven and allow the cheese to melt and the veggies to get warm, about 5 minutes.
- Remove the pan from the oven. I like to use a wide spatula to cut through the chips and cheese to serve.
- Enjoy!
Nutrition Facts : Calories 977 calories, Carbohydrate 25 grams, Fat 69 grams, Fiber 7 grams, Protein 74 grams, Sugar 2 grams
LOADED CHICKEN ENCHILADA NACHOS RECIPE BY TASTY
Here's what you need: vegetable oil, flour, tomato paste, chicken stock, chili powder, dried oregano, cumin, garlic powder, salt, pepper, shredded chicken, tortilla chip, shredded mexican cheese blend, sour cream, tomato, fresh cilantro, queso fresco
Provided by Ryan Panlasigui
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
- Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
- Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
- Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
- Preheat oven to 400°F (200°C).
- Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. Drizzle some enchilada sauce over the top.
- Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
- Bake for 8-10 minutes until cheese is melted.
- Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 481 calories, Carbohydrate 16 grams, Fat 34 grams, Fiber 0 grams, Protein 25 grams, Sugar 3 grams
LOADED VEGETARIAN NACHOS RECIPE BY TASTY
Here's what you need: lentils, vegetable broth, salt, pepper, chili powder, cumin, garlic powder, dried oregano, corn, black beans, tortilla chips, shredded mexican cheese blend, shredded lettuce, tomato, red onion, jalapeñoes, fresh cilantro
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350˚F (175˚C).
- In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
- Once cooked, mix in the corn and black beans.
- On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
- Add another layer of tortilla chips, lentils, and cheese.
- Bake for 8-10 minutes, or until the cheese has melted.
- Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
- Enjoy!
Nutrition Facts : Calories 960 calories, Carbohydrate 118 grams, Fat 44 grams, Fiber 15 grams, Protein 25 grams, Sugar 12 grams
LOADED CHICKEN FAJITA NACHOS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, chili powder, garlic powder, cumin, vegetable oil, onion, garlic, bell peppers, lime, tortilla chips, pepper jack cheese, shredded sharp cheddar cheese, sour cream, salsa, guacamole
Provided by Robert Broadfoot
Categories Appetizers
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350˚F (180˚C).
- Add the chicken breast to a bowl and season with salt, chili powder, garlic powder, and cumin.
- In a large skillet, heat 2 tablespoons vegetable oil and cook chicken until slightly charred and no longer pink. Cook chicken in batches to avoid overcrowding the pan. Remove cooked chicken from the skillet, and transfer into a bowl.
- Heat another tablespoon of oil, add the onions and cook for a couple minutes until onions are slightly translucent.
- Add the garlic and peppers and cook slightly, then remove from heat. Transfer garlic and peppers to the chicken bowl, then top with lime juice.
- Lay down half the tortilla chips on the skillet, followed by half the fajita mixture, and top with pepper Jack and cheddar cheese. Repeat with the remaining ingredients.
- Bake until the cheese has melted, about 15 minutes.
- Add your choice of topping (optional).
- Nutrition Calories: 1799 Fat: 106 grams Carbs: 165 grams Fiber: 18 grams Sugars: 20 grams Protein: 59 grams
- Enjoy!
Nutrition Facts : Calories 1213 calories, Carbohydrate 82 grams, Fat 68 grams, Fiber 8 grams, Protein 70 grams, Sugar 10 grams
CHICKEN TINGA LOADED NACHOS RECIPE BY TASTY
Here's what you need: Kroger® Hardwood Smoked Pulled Chicken, Kroger® Traditional Mild Salsa, Kroger® Shredded Mexican Style Cheese Blend, Kroger® Restaurant Style White Tortilla Chips, Kroger® Cilantro Lime Street Taco Sauce, medium jalapeno, fresh cilantro, pickled red onions, avocado, lime
Provided by Kroger
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Chicken, 1½ jars of Kroger® Traditional Mild Salsa, and ½ cup Kroger® Mexican Style Shredded Cheese Blend. Mix until well combined.
- Add ⅓ of the Kroger® Restaurant Style White Tortilla Chips to a 12" cast iron skillet. Spread ⅓ of the chicken mixture over the chips and top with ½ cup Kroger® Mexican Style Shredded Cheese Blend. Repeat with the remaining chips, chicken mixture, and cheese to make 2 more layers.
- Drizzle Kroger® Cilantro Lime Street Taco Sauce over the nachos and top with the sliced jalapeños.
- Bake the nachos for 15 minutes, or until the cheese is melted.
- Remove the nachos from the oven and garnish with the remaining Kroger® Traditional Mild Salsa, cilantro, pickled red onions, and avocado. Serve with the lime wedges alongside.
- Enjoy!
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