Loaded Skillet BBQ Nachos

I'll keep the typing short and sweet because this recipe is short and sweet.  Not sweet as in tasting sweet, but sweet as in it's simple, quick and tasty.  As I stated before, being able to research and find quick and convenient recipes has helped to motivate me to keep cooking at home.  I kept telling myself for years that "I don't have time to come home and cook", "My schedule won't allow it" and blah blah.  But this recipe makes me eat those words----pun intended.

So this recipe caught my eye because it combines two of my favorite people's  favorite things to eat.  My daughter loves nachos and the hubster loves BBQ.  And I pretty much eat whatever looks and tastes good so I was like this is a win-win for everyone.  This recipe came across my screen on social media from Buzzfeed's Tasty (they have a lot of great recipes).  And  I must say this recipe was pretty tasty so I didn't really make that much of an adjustment besides the cooking time for the chicken.  I like to make sure my meat is cooked through before adding any type of sauce (guess I don't want any surprises when I bite into it).  But enough' talk', here is the recipe:

 

 

 

Loaded Skillet BBQ Nachos

(from Buzzfeed's Tasty with a minor change with the cooking time; the original recipe states to cook the chicken for 2 - 3 minutes, I cooked mine 5 - 7 minutes)

Servings: 4

Ingredients

  • 1 tablespoon Vegetable Oil

  • 2 chicken breasts, diced

  • ¾ cup Barbecue Sauce (use your favorite)

  • 13 oz. bag of tortilla chips

  • 2 Cups shredded cheese blend (I used the Mexican blend)

  • ½ red onion, finely sliced

  • 1 tomato, diced

  • 6-8 bacon strips, cooked and crumbled

  • ½ cup Sour Cream

  • 1 avocado, diced

 

Seasonings

  • ½ tablespoon kosher salt

  • ½ tablespoon black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon chili powder

  • 2 tablespoons chopped parsley

 

Directions

Preheat oven to 350 degrees Fahrenheit.

Heat the oil in a pan over medium-high heat.

Cook the chicken with salt, pepper, garlic powder and chili powder until the juices run clear and the chicken is no longer pink (about 5 to 7 minutes).

Add the barbecue sauce and cook until the sauce has reduced by about half, about five more minutes. 

Remove from heat.

In a cast iron skillet, spread out two handfuls of the tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon and parsley.  Repeat layers with the remaining ingredients.  Bake for 15 minutes.

Drizzle with the sour cream if desired and sprinkle the avocado on top.

Serve and Enjoy.

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© 2020 by The Blend with Dr. C'Coop