Whether it's March Madness, St. Paddy's Day (or Pádraig if you're Irish Gaelic), or just a Friday that you're celebrating, you're going to need some snacks. So, we took a classic sharable favourite and put a good ol' Barbecues Galore twist on it to boost the flavours along with your mood. It's nacho regular nachos, it's Barbecue Queso Dip
Loaded Potato Nachos
- 8 ounces of shredded chicken from our Barbecue Shredded Chicken Sliders Recipe
- 1 (8-ounce) package Kettle Cooked Original Potato Chips
- 1 ½ Cups Tex-Mex Queso (or your preferred shredded cheese)
- 2 Roma tomato (diced)
- 1/4 Cup of Shallot (diced)
- 2 Tbsps. Sour Cream
- 2 Tbsps. Blue Ribbin’ Sweet Sauce BBQ Sauce
- 2 Tbsps. Fresh Cilantro Leaves (chopped)
STEP 1: Let's start with preheating your favourite grill to a range of 450°F to 500°F
STEP 3: Next, place your potato chips in a single layer onto the nacho pan. Then, top that layer off with the Barbecue Shredded Chicken, shredded cheese, cilantro (chopped), and shallots (chopped). Feel free to repeat this step if you'd like a second layer of cheesy barbecue deliciousness.
STEP 4: Place the pan into the barbecue and cook for 5 to 6 minutes. Be sure to watch and move the pan around if the edges are getting too dark or burnt. The goal here is to melt the cheese without burning the nachos.
STEP 5: After you've cooked it to your desired nacho-goodness, top that cheesy platter off with your fresh tomatoes, shallots, and drizzle some ofBlue Ribbin’ Sweet Sauce BBQ Sauce and sour cream to your liking.
STEP 6: Feel free to add any other ingredients that you like on the nachos. Popular ones are jalapenos, banana peppers, and avocado.
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Recipe created by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.