Chicken Nachos With Queso and BBQ Pico De Gallo (The Neelys) |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
The ingredient list is long, but the preparation is fairly easy. Use the meat from a store bought roasted chicken to make it even easier. Ingredients:
16 ounces tortilla chips |
1 roasted chicken or 1 barbecued chicken |
salt and pepper |
1 bunch scallion, thinly sliced |
1/2 cup sliced pickled jalapeno pepper |
2 tablespoons chopped fresh cilantro leaves |
2 tablespoons butter |
1 small onion, minced |
1 small red bell pepper, finely chopped |
1 -2 serano chile, seeded and finely chopped |
1 garlic clove, minced |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 (4 ounce) can chopped green chilies |
1 lb velveeta cheese, cubed |
1 (14 1/2 ounce) can diced tomatoes, with juice |
1/2 cup barbecue sauce (use favorite or neely's bbq sauce) |
1/4 cup chopped yellow onion |
1/3 cup chopped fresh cilantro |
2 teaspoons fresh lime juice |
1 garlic clove, minced |
1 tablespoon hot sauce |
1/4 teaspoon salt |
Directions:
1. Make the Pico de Gallo: Combine all the ingredients in the bowl of a food processor, and pulse until the salsa is a uniform consistency but still slightly chunky. Reserve 1 cup for nachos.
2. Make the Nachos: Pull meat from chicken and use a fork to shred the meat. Transfer to a mixing bowl and season with salt and pepper, toss to combine and set aside.
3. Melt the butter in a large skillet over medium-low heat. When butter is hot add the onion, bell pepper, serrano chiles, and garlic. Cook for 3-5 minutes until the vegetable are tender. Add the tomatoes and green chiles and cook 2 minutes longer. Add cubed cheese and stir until melted. Cover and keep warm.
4. Preheat oven to 400°F.
5. Spread the chips on a baking sheet or in a large shallow casserole dish. Top chips with chicken, queso, scallions, and jalapenos. Bake until cheese is melted and bubbly, 8-10 minutes. Garnish with cilantro, and serve with BBQ Pico de Gallo on the side.
|
|