Chicken Nachos with Green Chile Queso and Barbecue Pico Recipe

Name: Chicken Nachos with Green Chile Queso and Barbecue Pico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasted or barbecued chicken; Kosher salt; Freshly ground black pepper; 2 tablespoons butter; 1 small onion, minced; 1 small red bell pepper, finely chopped; 1 or 2 serrano chiles, seeded and finely chopped; 1 garlic clove, minced; 2 medium tomatoes, diced (or one 14.5-ounce can diced tomatoes, drained); One 4-ounce can chopped green chiles (see note); 1 pound processed American cheese (such as Velveeta), cubed; One 16-ounce bag tortilla chips; 1 bunch scallions, thinly sliced; 1/2 cup sliced pickled jalapenos; 2 tablespoons chopped fresh cilantro leaves, for garnish; 1 cup Barbecue Pico de Gallo (recipe follows), for serving; One 14.5-ounce can diced tomatoes, with juice; 1/2 cup Neelys Barbecue Sauce (page 25); 1/4 cup chopped yellow onion; 1/3 cup chopped fresh cilantro leaves; 2 teaspoons fresh lime juice; 1 garlic clove, minced; 1 tablespoon hot sauce; 1/4 teaspoon salt; (makes 2 generous cups)

Servings: persons

1 roasted or barbecued chicken
Kosher salt
Freshly ground black pepper
2 tablespoons butter
1 small onion, minced
1 small red bell pepper, finely chopped
1 or 2 serrano chiles, seeded and finely chopped
1 garlic clove, minced
2 medium tomatoes, diced (or one 14.5-ounce can diced tomatoes, drained)
One 4-ounce can chopped green chiles (see note)
1 pound processed American cheese (such as Velveeta), cubed
One 16-ounce bag tortilla chips
1 bunch scallions, thinly sliced
1/2 cup sliced pickled jalapenos
2 tablespoons chopped fresh cilantro leaves, for garnish
1 cup Barbecue Pico de Gallo (recipe follows), for serving
One 14.5-ounce can diced tomatoes, with juice
1/2 cup Neelys Barbecue Sauce (page 25)
1/4 cup chopped yellow onion
1/3 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1 garlic clove, minced
1 tablespoon hot sauce
1/4 teaspoon salt
(makes 2 generous cups)

1
Using your hands, pull the meat from the chicken, discarding the skin and bones.
2
Use a fork to shred the meat.
3
Transfer the chicken meat to a mixing bowl, season with salt and pepper, and toss to combine.
4
Melt the butter in a large skillet over medium-low heat.
5
When the butter starts to sizzle, add the onion, bell pepper, serrano chiles, and garlic, and cook, stirring, for 3 to 4 minutes, until the vegetables are tender.
6
Add the tomatoes and chopped green chiles, and cook for 2 more minutes.
7
Add the cubed cheese, and stir until melted; cover to keep warm.
8
Preheat the oven to 400F.
9
Spread the tortilla chips on a baking sheet or in a large, shallow casserole dish.
10
Top the chips with the chicken, the warm queso, and then the scallions and jalapenos.
11
Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
12
Garnish with cilantro, and serve with the Barbecue Pico de Gallo on the side.
13
Combine all the ingredients in the bowl of a food processor, and pulse until the salsa is of uniform consistency but still slightly chunky.
14
Transfer to a serving bowl.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 roasted or barbecued chicken, Kosher salt, Freshly ground black pepper, 2 tablespoons butter, and more.

Yes, Chicken Nachos with Green Chile Queso and Barbecue Pico falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Nachos with Green Chile Queso and Barbecue Pico

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