Loaded BBQ Chicken Nugget Nachos (with vegan/GF options)

If you want to add more Mexican recipes to your recipe box, Loaded BBQ Chicken Nugget Nachos (with vegan/GF options) might be a recipe you should try. For $1.63 per serving, you get a side dish that serves 8. One portion of this dish contains approximately 13g of protein, 26g of fat, and a total of 517 calories. This recipe is liked by 2634 foodies and cooks. Head to the store and pick up avocado, shredded cheese, bell peppers, and a few other things to make it today. It is brought to you by Averie Cooks. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is good. Try Loaded BBQ Chicken Nachos, Healthy Loaded Vegan Nachos, and Potato Nugget Nachos for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375F. Lightly spray a 9-inch round pie dish with cooking spray; set aside. Thaw and then dice the chicken nuggets into 1/2-inch pieces. Place nuggets in a medium bowl, cover with about 1 cup bbq sauce, and toss gently to evenly coat. Use enough bbq sauce so the nuggets are really juicy and well-coated. Set bowl aside while assembling the nachos; nuggets will soak up some of the bbq sauce. Add corn chips to prepared pie dish, arranging chips so the base of pie dish is completely covered. Chips need to overlap in places so there aren't gaps. I made a double-layer of chips. Evenly sprinkle about 4 ounces cheese over chips. Evenly sprinkle the tomato, avocado, corn, and any optional toppings. Evenly sprinkle with the chicken nuggets. My nuggets were very moist and drippy, and I drizzled on of the residual bbq sauce from the marinating bowl. Evenly sprinkle with the remaining cheese, about 2 ounces. Bake for about 18 minutes, or until cheese is bubbly, melted, and nachos are done. Baking times may vary widely based on brand and type of cheese used, juiciness of nuggets, moisture level in tomato, avo, corn, if optional ingredients were used, climate and oven variance, etc. Watch your nachos, not the clock. Optionally, garnish and serve nachos with cilantro, sour cream, salsa, guac, pico de gallo. Nachos are best fresh and warm.

 

Step by step:

1. Preheat oven to 375F. Lightly spray a 9-inch round pie dish with cooking spray; set aside. Thaw and then dice the chicken nuggets into 1/2-inch pieces.

2. Place nuggets in a medium bowl, cover with about 1 cup bbq sauce, and toss gently to evenly coat. Use enough bbq sauce so the nuggets are really juicy and well-coated. Set bowl aside while assembling the nachos; nuggets will soak up some of the bbq sauce.

3. Add corn chips to prepared pie dish, arranging chips so the base of pie dish is completely covered. Chips need to overlap in places so there aren't gaps. I made a double-layer of chips. Evenly sprinkle about 4 ounces cheese over chips. Evenly sprinkle the tomato, avocado, corn, and any optional toppings. Evenly sprinkle with the chicken nuggets. My nuggets were very moist and drippy, and I drizzled on of the residual bbq sauce from the marinating bowl. Evenly sprinkle with the remaining cheese, about 2 ounces.

4. Bake for about 18 minutes, or until cheese is bubbly, melted, and nachos are done. Baking times may vary widely based on brand and type of cheese used, juiciness of nuggets, moisture level in tomato, avo, corn, if optional ingredients were used, climate and oven variance, etc. Watch your nachos, not the clock. Optionally, garnish and serve nachos with cilantro, sour cream, salsa, guac, pico de gallo. Nachos are best fresh and warm.

Nutrition Information:

covered percent of daily need