Take your next mealtime to new heights with this smoky spin on a fiesta favorite! We’ve combined our savory Smoked Chicken and Original Barbeque Sauce with traditional ingredients and cheeses to make these nachos irresistible. Pop them in the oven when you’re ready for a spark of flavor!
2-3 Large Servings
Prep: 20 minutes
– Smoked Chicken: 45 minutes
– Nachos: 5-8 minutes
- 1 Southside Smoked Chicken Half
- 2-3 cups tortilla chips
- 1 cup cheddar cheese, shredded
- 1 cup Monterrey jack cheese, shredded
- 1 cup Southside Original Barbeque Sauce
- ½ cup fresh pico de gallo
- ¼ cup red onion, diced
- 1 fresh jalapeño, sliced (optional)
Preheat oven or grill (indirect heat) to 350F. Remove packaging from Southside Smoked Chicken, wrap chicken in foil and heat for 45 minutes or until the chicken reaches an internal temperature of 165F. Remove fully heated chicken and increase temperature of oven or grill to 450F.
Allow chicken to cool to the touch and then debone. Put pulled/shredded chicken into a bowl and toss with Southside Original Barbeque Sauce.
Arrange chips on a ¼ sheet pan. Cover with half of the shredded cheeses, then the smoked chicken and barbeque sauce mixture. Cover with remaining cheese and return to oven/grill for 5-8 minutes, until the cheese is melted and edges of chips begin to brown.
Top with pico de gallo, red onions and sliced jalapeños (optional). Serve warm from tray or dish onto individual plates.
- ¼ sheet pan