Happy Fall y’all! With so many festivities to take part in this season, my house is a revolving door with hungry two-year-old children running in all different directions. I’m always looking for quick and easy bites to make for my niece and nephew that will not require a ton of dishes and silverware to clean up, and these loaded nachos do just that! If you’re a parent, aunt, or uncle that struggles to keep up with chores and cooking on the weekend, this recipe is for you.
Our team whipped up a batch of these nachos one afternoon and have been loving the recipe since. We recently tested them in our Superheated Steam Countertop Oven and modified the recipe to work perfectly. One of the highlights of this recipe is that it can all be done by using just the included broiling pan. This budget-friendly recipe combines southern flavors, such as cumin and chili powder, with tasty tortilla chips of your choice, and is layered with loads of cheese and chicken. Once baked, we recommend topping the nachos off with flavorful onions, jalapenos, avocados, and tomatoes. You can easily personalize this recipe to suit the tastes of your family and friends as well.
Ingredients
- (2) chicken breasts
- 1 cup barbecue sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tsp chili powder
- 1 tsp freshly ground pepper
- 1 1/2 cup mixed shredded cheese
- 1 large red onion
- blue corn tortilla chips
- 2 vine ripe tomatoes
- 1 ripe avocado
Instructions
- In a medium bowl, marinate 2 thick-cut chicken breasts with your favorite barbecue sauce for a least 2 hours. Once marinated, place chicken onto the broiling pan. Set your Superheated Steam Countertop Oven to Bake/Reheat at 485 °F for 15 minutes or until the internal temperature of each chicken breast reaches 165 °F. Allow 5-10 minutes to cool before dicing each chicken breast into small cubes.
- Wash broiling pan thoroughly. If desired, layer with aluminum foil for simple cleanup.
- In a large bowl, combine cooked diced chicken breasts with 1/3 cup mixed shredded cheese, salt, garlic powder, chili powder, and ground pepper. Mix well.
- On a small cutting board, dice red onion into small bite-size pieces, then combine with mixture.
- Spread tortilla chips onto broiling pan and evenly spread combined ingredients over chips. Top off your tray with 2/3 cup mixed shredded cheese and bake on Bake/Reheat setting at 485 °F for 11 minutes.
- Allow 5 minutes for the nachos to cool before serving.
Loaded Blue Corn Chip Southern Nachos
The perfect southern snack!
- 2 chicken breasts
- 1 cup barbecue sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp freshly ground pepper
- 1- 1/2 cup mixed shredded cheese
- 1 large red onion
- blue corn tortilla chips
- 2 vine ripe tomatoes
- 1 ripe avocado
- In a medium bowl, marinate 2 thick-cut chicken breasts with your favorite barbecue sauce for a least 2 hours. Once marinated, place chicken onto the broiling pan. Set your Superheated Steam Countertop Oven to Bake/Reheat at 485 °F for 15 minutes or until the internal temperature of each chicken breast reaches 165 °F. Allow 5-10 minutes to cool before dicing each chicken breast into small cubes.
- Wash broiling pan thoroughly. If desired, layer with aluminum foil for simple cleanup.
- In a large bowl, combine cooked diced chicken breasts with 1/3 cup mixed shredded cheese, salt, garlic powder, chili powder, and ground pepper. Mix well.
- On a small cutting board, dice red onion into small bite-size pieces, then combine with mixture.
- Spread tortilla chips onto broiling pan and evenly spread combined ingredients over chips. Top off your tray with 2/3 cup mixed shredded cheese and bake on Bake/Reheat setting at 485 °F for 11 minutes.
- Allow 5 minutes for the nachos to cool before serving.
