BBQ Chicken Nachos Recipe
- cook TIME 35 mins
- prep TIME 10 mins
- total TIME 45 mins
Ingredients (24)
- 16 oz skinless boneless chicken breasts
- 6 6-inch corn tortillas
- 2 oz tortilla chips
- 6 oz tomatoes diced
- 2 oz red onion diced
- 2 oz canned black beans
- 1 oz jalapeno sliced
- 3 oz cheddar cheese grated
- 2 tbsp parsley finely chopped
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 2 1/2 tbsp Heinz ketchup
- 1 tbsp Hunt’s tomato paste
- 1/2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tsp brown sugar
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/2 cup unsalted chicken broth
- 3 tbsp plain Greek yogurt
INSTRUCTIONS
Prep:
Dice the tomatoes: Cut the tomatoes in half, slice off the stems, and scoop out the seeds. Cut the tomato halves into 1/4-inch strips, then cut the strips crosswise into dice.
Dice the red onion: Cut the onions in half and peel the skin. Keeping the root intact, make vertical cuts 1/4-inch apart from each other. Turn the onion 90 degrees and make horizontal cuts 1/4-inch apart to form a crosshatch pattern with the previous cuts. Slice the onion to dice.
Prepare the black beans: Drain the canned black beans and set aside.
Slice the jalapeño: Cut off the stem of the chili and cut it crosswise into thin slices.
Chop the parsley: Bunch the parsley together and chop finely.
Mince the garlic: Cut off the root and peel the skin. Mince the garlic cloves with a knife or garlic mincer.
Grate the cheddar cheese: Place the grater firmly on a cutting board. Press the cheese block against the surface of the grater and slowly push downwards until you yield enough cheese.
Cook:
Cut the tortillas: Cut 6 6-inch tortillas into triangular chips.
Arrange the tortilla pieces on a baking tray: Spread the chips onto a lined baking tray.
Bake the tortillas: Bake the chips at 350 °F for 5 minutes.
Caramelize the garlic: Prepare a hot pan over medium heat. Add 1 tbsp olive oil and 1 tbsp garlic. Stir for 30 seconds to caramelize.
Sauté the chicken: Add 16 oz skinless boneless chicken breasts. Stir for 2 minutes.
Season the chicken: Add 2 1/2 tbsp Heinz ketchup, 1 tbsp Hunt’s tomato paste, 1/2 tbsp all-purpose flour, 1 tsp Worcestershire sauce, 1 tsp paprika, 1 tsp red pepper flakes, 1 tsp brown sugar, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, and 1/4 tsp salt. Mix for 2 minutes to let the chicken absorb the seasoning.
Reduce the sauce: Add 1/2 cup unsalted chicken broth. Mix well, turn the heat to low, and let it simmer for 10 minutes.
Shred the chicken: Turn off the heat and shred the chicken breasts with forks.
Add the tortilla chips: On the tortilla baking tray, add 2 oz tortilla chips.
Add the chicken and cheese: Add the shredded chicken and sprinkle 3 oz cheddar cheese over the chips.
Melt the cheese: Place the baking tray back into the oven. Cook at 450 °F for 5 minutes to melt the cheese.
Build the nachos: Remove the tray from the oven when done. Add 6 oz tomatoes, 2 oz red onion, 2 oz canned black beans, 1 oz jalapeño, and 2 tbsp parsley.
Drizzle the sauce and serve: Drizzle 3 tbsp plain Greek yogurt on the nachos. Enjoy!
