BBQ Chicken Nachos by @applewood_cheese

40 min

4 servings

🧀

160 g

Applewood grated cheese

🍗

2

Chicken breast

🌶️

1 tsp

Smoked paprika

🫙

1 tsp

All-purpose seasoning

🍲

150 ml

Chicken stock

🍖

3 tbsp

BBQ sauce

🌽

1

Tortilla chips

🥑

1

Avocado

🧅

0.5

Red onion

🌶️

Salsa

🥛

Sour cream

🌿

Parsley

🫒

Olive oil

  1. Preheat

    Preheat the oven to 180°C fan / 200°C conventional.

  2. Drizzle
    • Chicken breast
    • Olive oil
    • Smoked paprika

    Drizzle the chicken breasts with a little olive oil and season with the smoked paprika and all-purpose seasoning.

  3. Fry
    • Chicken breast

    Fry the chicken over a medium heat until cooked through.

  4. Pour
    • Chicken stock

    Pour in the chicken stock, cover with a lid and simmer for around 10 minutes until most of the liquid has reduced.

  5. Shred
    • Chicken breast
    • BBQ sauce

    Shred the chicken using two forks, then stir through the BBQ sauce until evenly coated.

  6. Spread
    • Tortilla chips

    Spread the tortilla chips onto a parchment-lined baking tray.

  7. Sprinkle
    • Applewood grated cheese
    • Chicken breast

    Sprinkle over half of the Applewood Grated, followed by the BBQ chicken, then finish with the remaining cheese.

  8. Bake

    Bake for 8-10 minutes until the cheese has melted and is bubbling.

  9. Top
    • Red onion
    • Salsa
    • Avocado

    Top with the diced red onion, spoonfuls of salsa, mashed avocado and sour cream.

  10. Garnish
    • Parsley

    Garnish with finely chopped parsley and serve immediately.

BBQ Chicken Nachos by @applewood_cheese

40 min

4 servings

🧀

160 g

Applewood grated cheese

🍗

2

Chicken breast

🌶️

1 tsp

Smoked paprika

🫙

1 tsp

All-purpose seasoning

🍲

150 ml

Chicken stock

🍖

3 tbsp

BBQ sauce

🌽

1

Tortilla chips

🥑

1

Avocado

🧅

0.5

Red onion

🌶️

Salsa

🥛

Sour cream

🌿

Parsley

🫒

Olive oil

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C fan / 200°C conventional.

  2. Step 2/10

    Drizzle the chicken breasts with a little olive oil and season with the smoked paprika and all-purpose seasoning.

    🍗Chicken breast
    🫒Olive oil
    🌶️Smoked paprika
    🫙All-purpose seasoning

  3. Step 3/10

    Fry the chicken over a medium heat until cooked through.

    🍗Chicken breast
    🍳Frying pan

  4. Step 4/10

    Pour in the chicken stock, cover with a lid and simmer for around 10 minutes until most of the liquid has reduced.

    🍲Chicken stock
    🍳Frying pan
    ✨Lid

  5. Step 5/10

    Shred the chicken using two forks, then stir through the BBQ sauce until evenly coated.

    🍗Chicken breast
    🍖BBQ sauce
    🍴Two forks

  6. Step 6/10

    Spread the tortilla chips onto a parchment-lined baking tray.

    🌽Tortilla chips
    🍳Baking tray
    📜Parchment paper

  7. Step 7/10

    Sprinkle over half of the Applewood Grated, followed by the BBQ chicken, then finish with the remaining cheese.

    🧀Applewood grated cheese
    🍗Chicken breast
    🍳Baking tray

  8. Step 8/10

    Bake for 8-10 minutes until the cheese has melted and is bubbling.

    🍳Baking tray

  9. Step 9/10

    Top with the diced red onion, spoonfuls of salsa, mashed avocado and sour cream.

    🧅Red onion
    🌶️Salsa
    🥑Avocado
    🥛Sour cream

  10. Step 10/10

    Garnish with finely chopped parsley and serve immediately.

    🌿Parsley

Composition

Ingredients

Types

Dairy, Meat, Spices, Condiments, Grains, Fruits, Vegetables, Herbs, Oils

Ingredients

Applewood grated cheese, Chicken breast, Smoked paprika, All-purpose seasoning, Chicken stock, BBQ sauce, Tortilla chips, Avocado, Red onion, Salsa, Sour cream, Parsley, Olive oil

Notes

Tortilla chips (1 large bag), Avocado (mashed and seasoned), Red onion (finely diced), Parsley (fresh, finely chopped), Olive oil (for drizzling over the chicken)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein

Calories

540 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 38g, Fat: 29g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 2mg, Potassium: 560mg, Sodium: 980mg

Vitamins

Vitamin A: 220mcg, Vitamin C: 8mg, Vitamin B6: 0.6mg, Folate: 45mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Frying pan, Lid, Two forks, Baking tray, Parchment paper, Mixing bowl

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

International Nachos Day, Game Day, Party

Origin

Source

Platform

instagram

Original Creator

@applewood_cheese

Origin

Cuisine

American, Tex-Mex

Geographic

United States, North America

Various

Aspect

Texture

Melty, Crunchy, Creamy

Flavors

Smoky, Savory, Tangy, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

best fresh : immediately (serve right after baking and topping for best texture), leftovers : up to 1 day (store cooked chicken and unassembled components separately in airtight containers,nachos become soggy if stored assembled,not recommended to freeze due to fresh toppings like avocado and sour cream)