Loaded Potato Chip Nachos Recipe | March Recipe of the Month

Ingredients:

• 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)

Directions:

STEP 1: Let's start with preheating your favourite grill to a range of 450°F to 500°F

STEP 2: While your grill heats up, take your Big Boy Rose Gold Smoking Paper and cut a piece that'll fit your designated nacho pan or any barbecue-safe large grill pan of your choice.

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. 

Check out our Barbecue Shredded Chicken Sliders Recipe by clicking here.

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