The giveaway is closed. Congratulations to Pat, our winner!
These Family Style Barbecue Chicken Nachos are the perfect dish for Game Day or any time you need a real crowd-pleaser. After all, who doesn’t love a giant nacho platter?!
But these aren’t your typical nachos with gloppy cheese sauce that might contain some questionable ingredients. We start with quality ingredients from Kroger’s Simple Truth product line, then we put a twist on barbecue chicken.
Instead of baking the chicken in sauce, we coat it with Simple Truth® Organic Original BBQ Sauce, then toss the coated pieces in flour and quick-fry them in organic coconut oil for some serious flavor and crunch. Next, the chicken finishes cooking in the oven. That gives us time to prep the toppings, and in no time, there’s a big batch of nachos with some Southern flair ready to devour!
With this dish, even if you’re serving folks with a food allergy, it’s no worries. Made as directed, this dish is free from gluten, soy, peanuts, tree nuts (note: coconut is not a tree nut, you can learn more here) and eggs, and can be made dairy-free by substituting the cheese and sour cream with your favorite dairy-free products.
There’s no special equipment needed, but a good pair of kitchen tongs come in handy for working with the chicken. If you don’t have tongs, a regular fork works fine.
To make the dish ahead of time so that you can get the kitchen spic and span before you settle in to watch the game, prepare the chicken and beans, line your sheet pan with chips and get the toppings ready. You’ll only need to assemble and melt the cheese when you’re ready to serve.
Regardless of who you’re rooting for in the Big Game, I think we can all agree Team Nacho is a win! ;-)
Enter to Win a $50 Kroger Gift Card!
Speaking of WIN, don’t miss this chance to win a $50 Kroger grocery gift card.
To enter, simply leave a comment below with the name of your favorite game day dish. Be sure to share this post on Facebook, Twitter, Pinterest and Instagram, too! Use #GameDayEats and tag @KrogerCo and @glutenfreegigi when you do.
The giveaway runs from 22 January, 2017 until 11:59 PM EST on Sunday, February 5th.
One winner will be selected at random from all qualified entries. The winner will be announced here and on my social media channels on Tuesday, February 7th. Winner has 48 hours to reply via email to claim prize or an alternate will be selected.
Best luck to you all!
Family Style Barbecue Chicken Nachos
For the chicken:
1 pound Simple Truth® boneless skinless chicken thighs (you may use chicken breast if you prefer)
¾ cup Simple Truth® Organic Original BBQ Sauce
1 cup all-purpose flour (I use my gluten-free flour blend without added gums.)
3 tablespoons Simple Truth® Organic Unrefined Cold Pressed Coconut Oil
For the beans:
1 can (15-ounces) Simple Truth® Organic Great Northern Beans
½ tablespoon fresh squeezed lime juice
½ teaspoon Simple Truth® Organic Ground Chili Powder
¼ teaspoon Simple Truth® Organic Ground Cumin
Large bag of tortilla chips (You won’t use all of the chips in the dish, but it’s a good idea to serve what’s left in a bowl for extra snacking. If you must be gluten-free, be sure to select a GF brand of chips.)
1 bag Simple Truth® Organic White Cheddar Finely Shredded Cheese
1 cup grape tomatoes or cherry tomatoes, halved
1 large orange bell pepper, sliced thin
1 small red onion, sliced thin
1 small jalapeno pepper, sliced thin, optional (adjust amount to your tastes)
½ cup guacamole (Use your favorite or make your own with my simple recipe.)
½ cup Simple Truth® Organic Cultured Sour Cream
¼ cup fresh cilantro, chopped
1 lime, cut into wedges
Additional Simple Truth® Organic Original BBQ Sauce, for drizzling on top if desired
For the chicken:
Before you begin, set up two shallow bowls next to one another and put the barbecue sauce in one, the flour in the other.
Rinse chicken pieces and pat dry with paper towels.
Cut chicken into strips, then place strips in the barbecue sauce and gently toss to coat all chicken pieces. Transfer the chicken, a few at a time, to the flour, gently turning to coat.
Heat a large skillet over high heat and add 1 ½ tablespoons of the coconut oil. The pan should be very hot, but not smoking.
*Preheat your oven to 375F at this time and get a large sheet pan ready for baking the chicken once it is crisped on the stove top.*
Carefully add chicken pieces to the hot pan and cook until very crisp on each side, about 2-3 minutes per side.
Transfer chicken to the baking sheet, place in the preheated oven and bake 15 minutes, or until cooked through.
While the chicken bakes, prepare the beans and other toppings.
For the beans:
Pour beans from can into a colander. Rinse under cool water and drain very well.
Transfer beans to a small bowl and stir in lime juice and seasonings. Set aside until ready to assemble nachos.
To assemble the dish:
Preheat your oven to 400F so that you can melt the cheese on the nachos.
Layer Tortilla chips on a large sheet pan (a 9×13 or 10×14 works well). Be generous with the chips, overlapping them and taking them to the edge of the pan. You want a good base for your toppings that can be scooped up for serving.
Top chips with the beans, spooning them on evenly. Sprinkle ½ cup of the cheese on top, then add the chicken strips, placing them evenly over the chips. Top with ½ cup more cheese, then place the pan in the oven just long enough to melt the cheese a bit, about 5-7 minutes.
Carefully remove the pan from the oven, then layer on the toppings: tomatoes, peppers, onions and jalapeno slices. Add guacamole to the center, dollop some sour cream around the dish and sprinkle cilantro over the nachos. Sprinkle additional cheese on top, if desired. Add lime wedges for serving.
Serve with a side of barbecue sauce for drizzling on top and extra sour cream and guacamole, if desired.
Tips for Making Your Dish a Success:
- Have everything ready before you begin with the chicken so that the process goes quickly and smoothly.
- You may need to cook the chicken in batches on the stove top. I find two batches works best so that there is space between the pieces of chicken. They do not crisp as well if the pan is overcrowded.
- While the chicken cooks in the oven, get the toppings ready. This makes assembling the dish easier.
- While you are slicing the onion, peppers and other topping ingredients, you can make the task do double-duty by storing any extras in sealed containers in the refrigerator to use in another dish. For example, I slice the amount of onion and bell pepper I need for the nachos, then I dice the rest and store separately. I add those to dishes later in the week and it saves time and mess when I need to make dinner in a hurry.
- If you don’t like white beans, use black beans, or if you prefer, omit the beans entirely.
- To spice things up, add 1 teaspoon of hot sauce to the barbecue sauce.
- If you prefer a milder dish, omit the jalapeno peppers on top.
- If you are dairy-free, use a substitute for the cheese.
- Feel free to vary any toppings listed in the recipe to suit your individual tastes and dietary needs. For example, if you do not eat onions, feel free to add extra pepper or even thin sliced fennel. You can add just about any vegetable you love – broccoli, cauliflower, etc. If you do, I recommend cutting it into bite size pieces and lightly steaming before adding to the dish.
- Be sure to wash and dry all produce before consuming, even when it is organic.
Remember to enter to win a $50 Kroger Gift Card!
Remember to leave your comment below and share this post to enter to win!
This is a sponsored conversation written by me on behalf of Kroger Atlanta. The opinions and text are all mine.
Comments submitted may be displayed on other websites owned by the sponsoring brand.