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Cast Iron BBQ Chicken Nachos


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Ingredients

2 boneless skinless chicken breasts
1 ½ cups Head Country Bar-B-Q Sauce, The Original
2 tsp Head Country Seasoning, Sweet & Spicy
2 cups tortilla chips
2 cups shredded Pepper Jack Cheese
¼ cup sliced black olives
1 cup shredded iceberg lettuce
2 green onion stalks diced (just the green-not the bulb)
2 tbsp sour cream

Cooking Instructions

1. Place chicken breasts in a 2qt or larger slow cooker and add ½ cup water along with the Head Country Seasoning and 1 cup bbq sauce. 2. Cover and cook on high 4 hours or low 6 hours.
3. Once cooked, shred chicken and drizzle 5 tablespoons of the sauce in the slow cooker over the chicken.
4. Spray a cast iron skillet with nonstick cooking spray and layer chips in the bottom.
5. Top chips with the shredded chicken and add cheese. Bake in the oven at 350°F for 5 minutes or until cheese is melted.
6. Remove from oven and drizzle ½ cup bbq sauce over the nachos.
7. Add black olives, green onion and shredded lettuce, then top with sour cream in the middle of the nachos and serve immediately.