These beautifully flavorful BBQ Shredded Chicken Nachos are an instant crowd-pleaser and so easy to throw together before your Super Bowl tailgate party. Once you've cooked and shredded your chicken, it is as simple as combining the rest of your ingredients and tossing in the oven. Guests will appreciate the unexpected flavor combination of quality bbq sauce, hand shredded chicken, and pickled onions stacked on top of a toasty tortilla chip. To add more depth, texture, and healthy fats to this dish, try adding diced avocado on top after baking!
When conceptualizing this recipe, we wanted to break from traditional (albeit super yummy) nacho toppings and mix in some tasty flavors we knew we loved but had not seen on a chip before. Of course, our first priority was to feature Twidley Bits phenomenal Pickled Red Onions. These onions truly shine when pickled with bay leaves and black peppercorns along with classic vinegar, sugar, and salt. Next, we decided to coat the shredded chicken in Babygold's Barbecue Amber BBQ Sauce for a Memphis-style kick with a touch of smoke. The notes of brown sugar, molasses, and cider vinegar add some well-balanced sweetness to the tangy flavor of the pickled red onions. As for the foundation, we cannot recommend the Heirloom Blue Corn Tortilla Chips from Molino Tortilleria enough! These perfectly seasoned chips are above and beyond any run-of-the-mill tortilla chips you find in the grocery store.
Love to turn up the heat? Try adding some Super Taco Sauce from Super Sauce! This zesty fermented sauce features an outstanding blend of chile peppers and toasted spices. Outside of these nachos, we love adding this premium taco sauce to our eggs sandwiches, burgers, and tacos, of course!
BBQ Shredded Chicken Nachos
These yummy BBQ Shredded Chicken Nachos are our idea of a great Super Bowl snack that will leave your guests happy and satisfied. Enjoy with a side of sour cream or salsa for the ultimate flavor experience.
2 boneless, skinless chicken breasts
3/4 cup Amber BBQ Sauce
1 lb. Heirloom Blue Corn Tortilla Chips
3 cups shredded white cheddar cheese
1 1/2 cups cumbled Cotija cheese
3/4 cup diced, fresh jalapeño
3/4 cup chopped Pickled Red Onions
Bunch of cilantro
Season your chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once your skillet has been warmed, place the chicken in your skillet and cook for approximately 3-4 minutes, then flip your chicken over and cook the other side for 3-4 minutes as well.
Add about 1/2 inch of water to your pan, cover, turn down the heat to medium, and cook for about 7 minutes, or until the chicken is cooked through.
Remove your chicken from the heat and set aside to rest and preheat your oven to 400°. Prep and line a baking sheet with foil.
Once the chicken has cooled down a bit, use two fork to pull the chicken apart and shred. Transfer the shredded chicken to a large bowl and toss with the Amber BBQ Sauce until evenly coated.
Layer your ingredients in this order on the baking sheet: tortilla chips, white cheddar cheese, Cotija cheese, shredded chicken, jalapeño, and pickled red onions. Repeat the layers until you've used up all your ingredients.
Place in the oven and bake for approximately 15 minutes, or until your cheese is melty and your nachos are warmed through.
Top with sliced radishes, cilantro, lime juice, and serve!