BBQ Chicken Nachos

BBQ Chicken Nachos

What is your reaction when I suggest putting chicken on Nachos? Does this seem like some sort of crazy, nay, fanatical idea? Are you one of those folks who scoffs at the thought of trying something new? If that’s the case, how the heck did you find this site? And, for that matter, why are you still reading? Get out of here! Go back to your boiled chicken and broccoli. Right, now that we’ve got that out of the way, Chicken, Nachos, BBQ sauce. It’s delicious and great for parties, game day, potlucks, weekend get-togethers and that random hard Wednesday where everything is just going anywhere but your way. So grab a Big Rock Rhinestone Cowboy Kolsch and some Big Rock Rhinestone Cowboy BBQ Hot Sauce. Here’s to saying YES to Nachos and HELL NO to boiled chicken and broccoli.


For the chicken:
2 chicken breasts
1 can of Big Rock Rhinestone Cowboy Kolsh (341ml / 12oz) Can (find it here)
1/2 cup Big Rock Rhinestone Cowboy BBQ Hot Sauce (or more, depending on your preference)
1 cup water
Salt and pepper to taste

350g tortilla chips
1/2 green onions, sliced
2 corn, cooked and kernels cut off the cob*
8 cups cheddar cheese, shredded
3 tomatoes, seeded and diced

*If you don’t have access to corn cobs, canned corn kernels work too


Preheat the oven to 350F and season the chicken with salt and pepper. In a large oven-proof saucepan (or dutch oven if you have one), add the seasoned chicken, can of beer, 1/4 cup of BBQ Hot Sauce and cup of water. Place in the oven for about 1 hour, or until the chicken easily shreds. Once cooked, remove the chicken from the liquid and shred using two forks. Toss with the remaining 1/4 cup of BBQ Hot Sauce (or more if you like it saucy and spicy). Set aside.

To build your nachos, place a layer of tortilla chips on a large baking sheet. Top with the chicken, green onions, corn, and tomatoes. Cover all the toppings with a healthy layer of shredded cheese. Repeat with another layer of tortilla chips and toppings until none remain.

Set the oven to broil. Broil the nachos until all the cheese is melted. Serve immediately with guacamole, sour cream and salsa.

Serves 6-10

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