Loaded BBQ Chicken Nachos
Disclosure: This post is sponsored by Frito-Lay. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
Say hello to the best nachos EVER! Loaded with perfectly tender BBQ chicken bites, two types of cheeses, tomatoes, onion, sour cream, cilantro and potato chips! Guaranteed to be a crowd-pleaser. I PROMISE!
The weather is getting warmer, the flip flops are coming out, and we’re all dusting off those shorts for the summer.
Except. Well, living in LA, that’s basically my outfit year-round.
But for those of you not living in LA, summer is right around the corner. Which means we’re gearing up for pool parties and barbecues all around for those summer get-togethers.
That’s where I have you guys completely covered.
Say hello to the best crowd-pleasing get-together appetizer with the easiest potato chip nachos.
Yes, you totally read that correctly. POTATO. CHIP. NACHOS. using none other than LAY’S Kettle Cooked Original Potato Chips. Perfectly crunchy and salty in every way possible.
Smothered and covered with the perfect BBQ chicken bites with all that melted cheesy goodness.
And don’t forget those toppings – tomatoes, onion, sour cream and cilantro.
Although, personally, I just need the cheese, the BBQ chicken and the potato chips. Everything else may just get in the way.
Side note. Anyone can make this. And I mean anyone. It’s basically fool-proof.
Loaded BBQ Chicken Nachos
Ingredients
- 8 ounces boneless skinless chicken breasts, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ shallot, minced
- ½ cup barbecue sauce, homemade or store-bought
- 1 8-ounce package LAY’S Kettle Cooked Original Potato Chips
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
- ½ cup diced red onion
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Season chicken with salt and pepper, to taste; set aside.
- Heat olive oil in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
- Stir in chicken and barbecue sauce, and cook, stirring frequently, until golden brown and the sauce is slightly reduced, about 3-5 minutes; set aside.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potato chips in a single layer onto the prepared baking sheet. Top with barbecue chicken mixture and cheeses.
- Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
- Serve immediately, topped with tomato, onion, sour cream and cilantro.
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