Chicken Nachos With Queso And Bbq Pico De Gallo (the Neelys)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 16 ounces tortilla chips
• 1 roasted chicken or 1 barbecued chicken
• salt and pepper
• 1 bunch scallion, thinly sliced
• 1/2 cup sliced pickled jalapeno pepper
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons butter
• 1 small onion, minced
• 1 small red bell pepper, finely chopped
• 1 -2 serano chile, seeded and finely chopped
• 1 garlic clove, minced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (4 ounce) can chopped green chilies
• 1 lb velveeta cheese, cubed
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• 1/2 cup barbecue sauce (use favorite or neely's bbq sauce)
• 1/4 cup chopped yellow onion
• 1/3 cup chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1 garlic clove, minced
• 1 tablespoon hot sauce
• 1/4 teaspoon salt

Recipe

• 1 make the pico de gallo: combine all the ingredients in the bowl of a food processor, and pulse until the salsa is a uniform consistency but still slightly chunky. reserve 1 cup for nachos.
• 2 make the nachos: pull meat from chicken and use a fork to shred the meat. transfer to a mixing bowl and season with salt and pepper, toss to combine and set aside.
• 3 melt the butter in a large skillet over medium-low heat. when butter is hot add the onion, bell pepper, serrano chiles, and garlic. cook for 3-5 minutes until the vegetable are tender. add the tomatoes and green chiles and cook 2 minutes longer. add cubed cheese and stir until melted. cover and keep warm.
• 4 preheat oven to 400°f.
• 5 spread the chips on a baking sheet or in a large shallow casserole dish. top chips with chicken, queso, scallions, and jalapenos. bake until cheese is melted and bubbly, 8-10 minutes. garnish with cilantro, and serve with bbq pico de gallo on the side.