Shredded chicken nachos for two make game day great! Use leftover slow cooked chicken for a delicious dinner.
Finally, glorious Fall is here. It’s the only time of year it is acceptable to recline on a sofa and watch an endless amount of television with food in your lap. I’m talking about football season. Being a Texan, football season does not pass by lightly around here. It is looked forward to for months. It is counted down towards. It is celebrated mightily with food.
In Texas, we like our standard football fare: chicken wings, creamy dips as far as the eye can see, and mini meat bites of all kinds. But because of our proximity to the border, lots of Mexican food makes its way into the mix, too.
At least one dip is Mexican seven layer dip, piled high with avocados, taco seasoned beef, cheese and sour cream. Chicken wings might turn into tacquitos with a spicy salsa dip, and the meat course is almost always nachos. A giant plate with crunchy chips, spicy meat, creamy cheese, and tangy sour cream. It can definitely be hard to share.
My suggestion is to make each pile of nachos individually on a baking sheet. For two people, a standard size baking sheet is perfect. Feel free to scale up this recipe as much as you need. Alternatively, you can make one giant platter of nachos. I just like individual portions, so I separate it out before baking, but it’s not necessary.
Layer two handfuls of your favorite tortilla chips on each side. Next, top the chips with a sprinkling of sharp cheddar cheese. For the meat layer, can I recommend my easy slow cooker salsa chicken. Use a fork to pile the meat on so you can drain off a small amount of the salsa sauce, you don’t want soggy chips!
Finally, top the nachos with your favorite toppings! I love a thinly sliced jalapeño and too many dollops of sour cream. I’ve been known to replace the meat with a ripe avocado, or even black beans. No matter the layers, nachos are always a winner!
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