Barbecued Chicken Nachos

Name: Barbecued Chicken Nachos
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 315 milliliters barbecue sauce; 710 milliliters cut-up cooked chicken; 850 grams cans each) chili beans in sauce, undrained; 680 grams cups shredded Colby-Monterey Jack cheese; 4 liters corn tortilla chips; 128 grams cans each) sliced ripe olives, drained; 473 milliliters large tomatoes, chopped

The recipe Barbecued Chicken Nachos is ready in around 20 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This recipe serves 8. This recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 1766 calories, 52g of protein, and 91g of fat. A mixture of barbecue sauce, colby-monterey jack cheese, tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a hor d'oeuvre.

Instructions

Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Aluminum Foil

Grill

Spread tortilla chips on centers of foil pieces.

Ingredients you will need

Tortilla Chips

Spread

Equipment you will use

Aluminum Foil

Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.

Ingredients you will need

Barbecue Sauce

Chili Beans

Tomato

Whole Chicken

Cheese

Olives

French Fries

Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.

Ingredients you will need

Tortilla Chips

Cheese

Wrap

Equipment you will use

Grill

Aluminum Foil

Equipment

Aluminum Foil

Grill

Ingredients

Servings:

315milliliters

barbecue sauce 710milliliters

cut-up cooked chicken 850grams

cans each) chili beans in sauce, undrained 680grams

cups shredded Colby-Monterey Jack cheese 4liters

corn tortilla chips 128grams

cans each) sliced ripe olives, drained 473milliliters

large tomatoes, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.