Samantha's 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.