Are you ready for some football!
The New England Patriots and the Atlanta Falcons are playing this weekend in a little game called the Superbowl. I'd like to point out that I'm not bitter AT ALL that my team, the Pittsburgh Steelers lost our game to the Patriots almost two weeks ago. I'm not bitter. Nope.
To bring me out of my funk (that was most definitely not caused by losing a kind of important game), I cooked. More importantly, I baked. Nachos. This may be the easiest thing that I've ever thrown in the oven. Despite the minimal effort, I was blown away by the amazing flavor that emerged.
Clearly I love nachos already. Who doesn't? But I ate almost half of this tray in one sitting. Sometimes you just have to answer your calling. Apparently my calling is to attempt to eat a bag of nachos all at once. Who am I to say no to fate?
BBQ Chicken Nachos
- 2 cups shredded Rotisserie chicken
- 1/4 cup plus 2 tablespoons barbecue sauce
- 1 can chickpeas, rinsed and drained
- Juice of 1/2 a lime
- 1 bag (13 ounces) tortilla chips
- 1/2 cup chopped scallions
- 3/4 cup chopped tomato
- 1 small jalapeno pepper, thinly diced (optional)
- 2 cups shredded cheese (Monterey Jack, Mexican Blend, or Sharp Cheddar)
- 1/4 cup crumbled feta cheese
- 1 avocado, chopped + extra for serving
- Salsa and/or sour cream for serving (optional)
1) Preheat oven to 350 degrees F. Prepare a sheet pan by lining it with foil or parchment paper. Set aside.
2) In a large bowl, mix the chicken with the barbecue sauce. Set aside.
3) In a medium bowl, mix the chickpeas with the juice of the lime. Set aside.
4) Assemble the nachos by spreading out the tortilla chips on the prepared sheet pan. Top with the chicken mixture and then the chickpea mixture. Layer the scallions, tomato, jalapeno (if using), and shredded cheese on top. Make sure the tortillas are coated as evenly as possible.
5) Bake the nachos for about 20 minutes, or until the chicken is hot and cheese has melted.
6) Take the nachos out of the oven and immediately add the feta cheese and avocado. Serve with extra avocado, salsa and/or sour cream on the side.
--recipe slightly adapted from Sheet Pan Suppers