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Tell diners you're making BBQ Chicken Nachos and they'll be at the table swiftly. BBQ Chicken Nachos are made with Heinz Classic Sweet & Thick BBQ Sauce.
Yield: 6 servings
Preparation Time: 15 min
2 | cups | shredded cooked chicken | |
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1/2 | cup | Heinz BBQ Sauce Classic Sweet and Thick | |
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4 | cups | (4 ounce) tortilla chips | |
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1 | cup | Kraft Finely Shredded Cheddar Cheese | |
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1 | cup | shredded lettuce | |
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1/2 | cup | chopped tomatos | |
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1 | green onion, sliced | ||
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1/4 | cup | drained pickled jalapeno nacho slices | |
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1/4 | cup | Breakstone's or Knudsen Sour Cream | |
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Yield: 6 servings
Approximate Nutrient Content per serving:
Calories: | 290 | |
Calories From Fat: | 126 | |
Total Fat: | 14g | |
Saturated Fat: | 6g | |
Cholesterol: | 65mg | |
Sodium: | 490mg | |
Total Carbohydrates: | 20g | |
Dietary Fiber: | 3g | |
Sugars: | 5g | |
Protein: | 20g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Heat broiler.
Cook chicken and barbecue sauce in saucepan on medium heat 3 min. or until heated through, stirring frequently. Remove from heat.
Spread chips onto large ovenproof plate; top with chicken mixture and cheese.
Broil, 6 inches from heat, 1 to 2 min. or until cheese is melted.
Top with remaining ingredients.
Tip 1 - Size Wise:
Give yourself permission to enjoy these nachos in moderation. Healthy eating is about making good choices the majority of the time.
Tip 2 - Substitute:
Substitute a rimmed baking sheet for the ovenproof plate.
Tip 3 - Use Your Grill:
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 350 degrees F. Spread chips onto bottom of shallow disposable 13x9-inch pan sprayed with cooking spray; top with chicken mixture and cheese. Place pan on grate over unlit area; cover. Grill 6 to 8 min. or until cheese is melted. Serve topped with remaining ingredients.
Please note that some ingredients and brands may not be available in every store.
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