Chipotle BBQ Nachos

Anyone else love a good game day snack? This is a really good one that I will for sure be serving as we cheer on our Hogs here in Northwest Arkansas. All the delicious toppings and that yummy queso sauce, so good and a definite must! You can also make your chicken ahead of time for easy assemble!

Easy Shredded Chicken

I will be honest, my KitchenAid Mixer is a lifesaver when it comes to homemade shredded chicken. I will usually make a big batch and have it ready to go for dinners. Typically, it will be good for a couple of days in the fridge but up to 2 months in the freezer! Below is an easy how to.

In a pot, heat about 1 Tbsp of olive oil over medium heat, add 2-4 chicken breast, depending on how much you will need. Season with salt and pepper and cook both sides for a couple of minutes. Add chicken broth until well covered, place lid, and cook for about 7-10 minutes. This is where that instant read thermometer comes in hand! Cook until internal temp reaches 165.

Remove from the pot and shred away. If you have a KitchenAid Mixer, place the chicken in the bowl of your stand mixer. Using the paddle attachment, slowly increase speed. It will be fully shredded within 30 seconds!

Now ready for nachos!

Ingredients

Chicken

• 1/2 Tbsp olive oil
• 1 Shallot, minced
• 4 Tbsp Chipotle Sauce
• 4 Tbsp BBQ Sauce (I used Head & Country)
• 1 Tbsp Coconut Sugar (brown sugar works too)
• 1 Tbsp Bourbon (optional)
• 1/2 Tbsp Agave (or honey)
• 1/2 lb cooked, shredded chicken

Roasted Corn

• 1 C fresh corn kernels (about 2 ears)
• 1 Tbsp butter
• 1/2 lime

Queso Sauce

• 1/4 C milk
• 8 oz shredded cheese (I used pepper jack)

Assembly

• Tortilla Chips
• 8 oz shredded white cheese
• Thinly sliced jalapeños
• Cilantro Leaves
• Greek Yogurt (or Sour Cream)

DIRECTIONS

1. Preheat oven to 350
2. Chipotle BBQ Chicken:
   • Place a large skillet over medium heat and add your oil
   • Add shallot and sauté for 2 – 3 minutes. Add remainder ingredients except chicken, whisking consistently, allowing sugar to melt and bourbon to cook out. Simmer for about 2-3 minutes.
   • Fold in your chicken and set aside.
3. Roasted Corn:
   • Quick tip! Place your chicken in a bowl and reuse the same skillet. Any extra chipotle BBQ is delicious!
   • Place over medium heat and add your Tbsp of butter to melt.
   • Add your corn and cook for about 10 minutes, stirring frequently
   • Squeeze your lime juice over it and give it a quick stir. Set aside
4. Assemble: Spread tortilla chips onto a sheet pan. Sprinkle with half of your shredded white cheese, chicken, remaining shredded cheese, and then corn kernels. Place in oven for 6-8 minutes, until cheese has melted.
5. Queso Sauce:
   • While your chips are in the oven, begin your cheese sauce.
   • I will be honest, mom does her cheese sauce with 2 oz of water and it turns out great! For this one, I did it with milk.
   • Place your shredded cheese and milk in small sauce pan. Melt over medium-low heat stirring often and avoiding any burning. Should take about 3-5 minutes. Simple and easy!
6. Once your nachos are ready and cheese has melted, remove pan from oven and drizzle your cheese sauce all over. All done!
7. Top with your favorite toppings. I did sliced jalapeños, cilantro, greek yogurt & more BBQ sauce.