Loaded bbq chicken nachos
Nachos are one of the most versatile snacks (or appetizers) that exist! This recipe demonstrates how something deliciously simply like nachos can become a filling meal!
- 1 tablespoon canola oil
- 2 breasts chicken breast, finely diced
- ½ tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- ¾ cup BBQ sauce
- 13 oz tortilla chips, 1 bag
- 2 cups shredded cheese, shredded
- ½ red onion, finely sliced
- 1 tomato, diced
- 8 strips bacon, cooked, crumbled
- 2 tablespoons fresh parsley, finely chopped
- ½ cup sour cream
- 1 avocado, diced
- Preheat the oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
- Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
- In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
- Bake for 15 minutes.
- Drizzle the sour cream and sprinkle the avocado on top. Serve!
Mediterranean pita nachos
This recipe demonstrates how tortilla chips are not the only chips that can be used! It also shows that nachos span cuisines worldwide!
- 10 (3/4-ounce) slices Land O Lakes® Italian Blend
- 1/2 cup milk
- 1/4 teaspoon crushed red pepper
- 1 (8-ounce) package pita chips
- 1/2 cup cooked crumbled hot Italian sausage
- 1/4 cup sliced banana peppers
- 1/4 cup sliced green onions
- 1/4 cup sliced Kalamata olives
- 1 small (1/2 cup) tomato, seeded, chopped
- 1 tablespoon capers, rinsed
- Combine cheese, milk, and red pepper in a saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth.
- Arrange pita chips in a single layer onto a serving platter. Top with cheese sauce and toppings. Serve immediately.
Baked dessert nachos
Finally, this recipe demonstrates how nachos are not only a snack or appetizer but that they are also perfect as dessert!
- 1 1/4 cups plus 1 tablespoon sugar
- 1 tablespoon ground cinnamon
- 1 box (2 crusts) prepared pie dough in a roll
- 1 egg, beaten
- 2 cups fresh raspberries
- 1 tablespoon lemon juice
- 1 to 2 tablespoons water, if needed
- 2 cups cream
- 2 teaspoons vanilla
- 1 cup of chocolate chips
- 1/2 cup roasted salted peanuts, chopped
Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
Mix together 1 cup of the sugar and the cinnamon in a bowl.
Unroll the pie dough, brush with egg and sprinkle liberally with cinnamon sugar. Cut each dough round into 12 to 14 thin wedges and place them on the prepared baking sheets. Bake until golden brown, 12 to 15 minutes.
While the pie crust chips are baking, puree 1 cup of the raspberries with 1/4 cup sugar and 1 to 2 tablespoons of water, if needed, to make a sauce. Set aside.
Heat 1 cup of the cream and 1 teaspoon of the vanilla in a small saucepan until starting to steam but not boil. Pour the hot cream over the chocolate chips and mix well until all the chocolate is combined.
Whisk together the remaining 1 cup cream, 1 tablespoon sugar, and vanilla in a bowl until light and fluffy.
When the pie chips are ready, place half of them onto a serving tray. Top with half of the raspberry and chocolate sauces and the rest of the raspberries. Add the remaining chips and top with the remaining raspberry and chocolate sauces, and the whipped cream and nuts. Serve immediately.