Supreme Nachos with BBQ Chicken

  • Preparation 1 h 30 min
  • Cooking 30 min
  • Servings 4 to 6
  • Freezing I do not suggest

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Ingredients for the dry rub

  • 2 chicken breasts (total 350 g)
  • 1/2 cup brown sugar
  • 2 tablespoons sweet smoked paprika
  • 1 tablespoon salt
  • 1 tablespoon chili
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano

Ingredients for the nachos

  • 250g nacho chips
  • About 1/2 cup salsa
  • 250g cheese curds
  • 1 cup sliced ​​black olives
  • 1/2 cup corn
  • 1 green pepper, diced
  • 1 tomato, seeded and diced
  • 10 bacon slices, cooked crispy and chopped
  • 3 cups sharp cheddar cheese
  • 1/2 red onion, thinly sliced
  • 1 jalapeño pepper sliced ​​finely (optional)
  • Sour cream and guacamole for the service

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Preparation

  • In a bowl, add the spices for the dry rub and mix. Place the chicken in an airtight dish, pour about 1/2 cup of dry rub and close the dish. Shake well and reserve in the fridge for 1 hour.
  • Preheat the oven to 375°F. Cover a baking sheet with parchment paper.
  • Place the chicken breasts on the baking sheet and place in the oven. Bake for about 20 minutes, or until the internal temperature is 165°F. Cut into strips and set aside.
  • Preheat the oven to 350°F.
  • In a large presentation plate (or large baking sheet), pour half of the tortilla chips followed by a little bit of salsa. Add half of the cheese curds, corn, olives, pepper, bacon, tomato, onion and cheddar cheese.
  • Add the remaining tortilla chips followed by remaining cheese curds, corn, pepper, olives, bacon, tomato and onion.
  • Add the rest of the salsa, the chicken followed by a few slices of jalapeño pepper and cover with the rest of the cheese.
  • Place in the oven and cook for 10 to 12 minutes. Change to BROIL continue cooking until cheese is melted and lightly golden. Serve with sour cream and guacamole!