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 (125 ml) brown sugar
  • 2 tbsp. (30 ml) smoked paprika
  • 1 tbsp. (15 ml) salt
  • 1 tbsp. (15 ml) chili powder
  • 1 tbsp. (15 ml) onion powder
  • 1 tbsp. (15 ml) garlic powder
  • 1 tsp. (5 ml) ground pepper
  • 1/2 tsp. (2.5 ml) ground cayenne pepper (optional)
  • 1/2 tsp. (2.5 ml) dried parsley
  • 1/2 tsp. (2.5 ml) dried oregano

Ingredients for the nachos

  • 250 g nacho chips
  • About 1/2 cup (125 ml) salsa
  • 250 g cheese curds
  • 1 cup (250 ml) sliced black olives
  • 1/2 cup (125 ml) corn
  • 1 green bell pepper, diced
  • 1 tomato, seeded and diced
  • 10 slices of bacon, cooked crispy and chopped
  • 3 cups (750 ml) medium-sharp cheddar cheese, shredded
  • 1/2 red onion, thinly sliced
  • 1 jalapeño pepper, thinly sliced (optional)
  • Sour cream (for serving)
  • Guacamole (for serving)

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Preparation

  • In a bowl, mix all the dry rub spices together. Place the chicken breasts in an airtight container, pour about 1/2 cup of dry rub and close. Coat the chicken well and refrigerate for 1 hour.
  • Preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
  • Place the chicken breasts on the baking sheet and bake for about 20 minutes, or until the internal temperature reaches 165 °F (74 °C). Slice into strips and set aside.
  • Preheat the oven to 350 °F (175 °C).
  • On a large serving platter or baking sheet, spread half the tortilla chips followed by a little salsa. Add half the cheese curds, corn, olives, bell pepper, bacon, tomato, red onion and cheddar cheese.
  • Add the remaining tortilla chips followed by the remaining cheese curds, corn, bell pepper, olives, bacon, tomato and red onion.
  • Top with the remaining salsa, the chicken strips, a few jalapeño slices, then cover with the remaining cheddar cheese.
  • Bake for 10 to 12 minutes. Switch to broil and continue cooking until the cheese is melted and slightly golden. Serve with sour cream and guacamole.