If you've never had a platter of Barbeque Chicken Nachos... you're missing out BIG time.
HELLO FOOD WORLD! I'M BACK! I feel like a person again! I swear the week before finals and the week of finals I really lose myself. I stop exercising, I eat the same three things like over and over again and I live according to my study schedule and lose track of the outside world.
Phew! But anyways it's over, and its summer, and its absolutely glorious!
I also am officially a college senior, yahooooo!
To celebrate my first blog of the summer... Barbeque Chicken Nachos!
I made these a few times this year for football games and sporting events. They will definitely make it back on the menu for some late night dinners for those warm summer nights.
Throw a few tangy margaritas on the table and you've got pure bliss.
These are like a regular platter of nachos hick cousin. They're meaty-spicy-tangy-hearty; everything you want in a nacho. Barbecue and Mexican food are two of my favorite food combos and these nachos are the perfect pair of the two.
I really just could not help myself turning the leftovers into breakfast nachos!
I wasn't even hungover and I ate this for breakfast. It was just too good of an idea not to try.
In the words of queen B, " if you like it then you should of put an egg on it"
Barbeque Chicken Nachos
1Lb of skinless chicken breasts
3 Tablespoons of olive oil
1 1/2 Cup of sharp cheddar cheese
1 Cup of black beans
1 Cup of barbeque sauce + more for drizzle
1/2 Avocado Diced
1/4 Cup of thinly sliced red onions
1/4 Cup of chopped green onions
1/4 Cup of fresh cilantro
1/2 Jalapeño thinly sliced
Optional two fried eggs + sour cream for topping
Preheat oven to 425 degrees fahrenheit
Rub olive oil, salt + pepper over chicken and bake for 12-15 minutes. Finely dice chicken breasts and mix together with barbeque sauce until the chicken is VERY evenly coated, like for real it should be drenched.
Spread an even layer of corn chips on a parchment lined baking sheet. Top with cheese, beans, and chicken. Bake at 425 degrees until cheese is melty, about five mins. Top with avocado, red onions, green onions, cilantro, jalapeño, a drizzle of barbeque sauce, and sour cream or fried eggs if you're eating them in bed ;) for breakfast.