Loaded BBQ Chicken Nachos
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8 servings
- 8 ounces boneless skinless chicken breasts, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ shallot, minced
- ½ cup barbecue sauce, homemade or store-bought
- 1 8-ounce package LAY’S Kettle Cooked Original Potato Chips
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
- ½ cup diced red onion
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
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Preparation
Step 1
Season chicken with salt and pepper, to taste; set aside.
Step 2
Heat olive oil in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Step 3
Stir in chicken and barbecue sauce, and cook, stirring frequently, until golden brown and the sauce is slightly reduced, about 3-5 minutes; set aside.
Step 4
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 5
Place potato chips in a single layer onto the prepared baking sheet. Top with barbecue chicken mixture and cheeses.
Step 6
Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
Step 7
Serve immediately, topped with tomato, onion, sour cream and cilantro.
Step 8
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Chef's notes
The recipe is sponsored by Frito-Lay.
It's a fool-proof recipe anyone can make.
Optionally adjust ingredients to taste or preference.
