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Recipe of The Week: BBQ Chicken and Corn Nachos

Albertsons, Back to School
Albertsons, Back to School

Main Ingredients

  • 5 ounces organic blue corn chips
  • 3-4 cups shredded crockpot chicken
  • 1/2 cup BBQ sauce
  • 1 green or red bell pepper (sliced or diced)
  • 1 cup sweet corn
  • 2 ounce canned diced green chiles
  • 1 cup Kraft® shredded Monterrey Jack Cheese
  • optional: chopped tomatoes, diced avocados

Cooking Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

On a flat baking sheet lined with parchment paper, scatter chips. In a small bowl, mix shredded chicken with the BBQ sauce.

Step 3

Layer on top of the chips: chicken, bell pepper, sweet corn kernels, green chiles. Sprinkle cheese over.

Step 4

Put in the oven just until the cheese is bubbly and slightly toasted, about 10 minutes. Devour and enjoy!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

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