Monday, September 30, 2013

Lightened up -- BBQ Chicken Nachos

Fall has officially arrived and that means football season is in full swing!

I haven't had a lot of time to fully enjoy the first few weeks of the season, which means I haven't had much time to whip up a really fun game day appetizer.

Well, it's time for that to change and it is time for you guys to make these amazing BBQ Chicken Nachos on game day!

There are very few things in the world better than a big plate of nachos, a cold beer, and a whole Sunday full of football games. But we've all had the usual -- chips with melted cheddar cheese, jalapenos, taco meat, salsa, sour cream, the works. I think it's time we jazz up our nacho game and make it BBQ inspired instead! Added bonus - I'm lightening up this plate of nachos with a few key changes that won't compromise flavor but will make you feel less guilty when you add a second or third handful to your plate!

These nachos start with whole wheat tortilla chips (I'm a fan of Tostitos whole wheat scoops, but any tasty tortilla chip will do!) and shredded grilled chicken breasts. To stay true to the barbeque theme, Monteray Jack cheese is melted on top of the chips and chicken. Oh boy, it's getting real.

After the nachos come out of the oven, a few additional toppings are added in order to take our nachos to the next level: cole slaw, prepared with a homemade chipotle mayonnaise, low sodium BBQ sauce, and green onions. Crispy, smokey, cheesy BBQ nachos. I mean, how could this get any better?

Here's what you need for BBQ Chicken Nachos* (Print Recipe!)

1 bag whole wheat tortilla chips
2 chicken breasts, grilled and shredded
1/2 cup shredded monteray jack cheese
1/4 cup low-sodium BBQ sauce
1/3 cup green onions, sliced thin
1 cup cole slaw with chipotle mayonnaise (recipe below) or other prepared cole slaw mix

Here's what you do

Line a large baking sheet with aluminum foil. Preheat broiler.

Arrange tortilla chips in a single layer on the baking sheet. Top evenly with shredded chicken and monteray jack cheese. Bake for 5 to 7 minutes just until cheese begins to melt (careful not to burn the chips).

Remove from oven and drizzle evenly with barbeque sauce. Sprinkle on the green onions and dollops the cole slaw mixture over the nachos; add another decorative drizzle of BBQ sauce. Enjoy immediately!

Here's what you need for Cole Slaw with Chipotle Mayonnaise**

2/3 cup olive oil
1 egg
1 lemon, juiced
1 teaspoon chipotle in adobo sauce
Pinch each of garlic powder, oregano, chili powder, paprika, salt and pepper
1 cup green cabbage, red cabbage, and shredded carrots mix

Here's what you do

Combine all ingredients except the cole slaw vegetables into a tall and wide glass or container. Place an immersion blender in the cup and process until smooth and the mixture reaches a mayo consistency. You may need to move the blender up and down to evenly mix all the ingredients. This will take about 30 seconds. Place in the fridge to chill.

Once mayo has chilled, toss the cabbage with about half of the mayo mixture. You do not want this coleslaw swimming in mayo as it will make the nachos soggy. Add more as desired - you may or may not use all of the mayo yielded from the above ingredients. Enjoy on top of BBQ Chicken tacos or alongside your favorite sandwich.

*Nachos inspired by Cooking Light Magazine
**Homemade mayonnaise adapted from PaleOMG

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