Chicken Nachos With Queso and BBQ Pico De Gallo (The Neelys) Recipe

Name: Chicken Nachos With Queso and BBQ Pico De Gallo (The Neelys)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces tortilla chips; 1 roasted chicken or 1 barbecued chicken; salt and pepper; 1 bunch scallion, thinly sliced; ½ cup sliced pickled jalapeno pepper; 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons butter; 1 small onion, minced; 1 small red bell pepper, finely chopped; 1 -2 serano chile, seeded and finely chopped; 1 garlic clove, minced; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 (4 ounce) canchopped green chilies; 1 lb Velveeta cheese, cubed; 1 (14 1/2 ounce) can diced tomatoes, with juice; ½ cup barbecue sauce (use favorite or Neely's BBQ Sauce); ¼ cup chopped yellow onion; ⅓ cup chopped fresh cilantro; 2 teaspoons fresh lime juice; 1 garlic clove, minced; 1 tablespoon hot sauce; ¼ teaspoon salt

Servings: persons

16 ounces tortilla chips
1 roasted chicken or 1 barbecued chicken
salt and pepper
1 bunch scallion, thinly sliced
½ cup sliced pickled jalapeno pepper
2 tablespoons chopped fresh cilantro leaves
2 tablespoons butter
1 small onion, minced
1 small red bell pepper, finely chopped
1 -2 serano chile, seeded and finely chopped
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes, drained
1 (4 ounce) canchopped green chilies
1 lb Velveeta cheese, cubed
1 (14 1/2 ounce) can diced tomatoes, with juice
½ cup barbecue sauce (use favorite or Neely's BBQ Sauce)
¼ cup chopped yellow onion
⅓ cup chopped fresh cilantro
2 teaspoons fresh lime juice
1 garlic clove, minced
1 tablespoon hot sauce
¼ teaspoon salt

1
Make the Pico de Gallo: Combine all the ingredients in the bowl of a food processor, and pulse until the salsa is a uniform consistency but still slightly chunky.
2
Reserve 1 cup for nachos.
3
Make the Nachos: Pull meat from chicken and use a fork to shred the meat.
4
Transfer to a mixing bowl and season with salt and pepper, toss to combine and set aside.
5
Melt the butter in a large skillet over medium-low heat.
6
When butter is hot add the onion, bell pepper, serrano chiles, and garlic.
7
Cook for 3-5 minutes until the vegetable are tender.
8
Add the tomatoes and green chiles and cook 2 minutes longer.
9
Add cubed cheese and stir until melted.
10
Cover and keep warm.
11
Preheat oven to 400F.
12
Spread the chips on a baking sheet or in a large shallow casserole dish.
13
Top chips with chicken, queso, scallions, and jalapenos.
14
Bake until cheese is melted and bubbly, 8-10 minutes.
15
Garnish with cilantro, and serve with BBQ Pico de Gallo on the side.

664

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 22 ingredients. The key ingredients include: 16 ounces tortilla chips, 1 roasted chicken or 1 barbecued chicken, salt and pepper, 1 bunch scallion, thinly sliced, and more.

Yes, Chicken Nachos With Queso and BBQ Pico De Gallo (The Neelys) 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 Queso and BBQ Pico De Gallo (The Neelys)

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