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:

1 medium ripe avocado, peeled, de-seeded, and diced into 1/2-inch pieces

about 1 cup bbq sauce

1/2 cup black beans, jalepenos, black olives, or diced bell peppers, all optional

cilantro, sour cream, salsa, guac, pico de gallo, all are optional for garnishing and serving

4 to 5 cups corn tortilla chips, or enough to cover pie dish base with some overlapping

1/2 cup corn (fresh, frozen, or canned)

6 ounces shredded (vegan) cheese, divided

1 medium ripe tomato, diced into 1/2-inch pieces

8 ounces chicken(less) nuggets, thawed and diced into 1/2-inch pieces (shredded chicken may be substituted)

Equipment:

pie form

oven

bowl

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:

Quickview
516 Calories
13g Protein
25g Total Fat
62g Carbs
9% Health Score
Limit These
Calories
516
26%

Fat
25g
40%

  Saturated Fat
5g
33%

Carbohydrates
62g
21%

  Sugar
15g
17%

Cholesterol
16mg
6%

Sodium
746mg
32%

Get Enough Of These
Protein
13g
27%

Fiber
7g
31%

Magnesium
106mg
27%

Iron
4mg
26%

Vitamin E
3mg
24%

Calcium
226mg
23%

Phosphorus
224mg
22%

Vitamin C
17mg
21%

Copper
0.39mg
20%

Vitamin K
20µg
19%

Potassium
574mg
16%

Zinc
2mg
16%

Vitamin A
705IU
14%

Vitamin B6
0.27mg
13%

Vitamin B5
1mg
12%

Selenium
8µg
12%

Vitamin B12
0.69µg
12%

Folate
44µg
11%

Vitamin B2
0.19mg
11%

Vitamin B3
1mg
9%

Manganese
0.13mg
7%

Vitamin B1
0.06mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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