Kate Heyhoe

Kate's Global Kitchen


BBQ Chicken Nachos

by Kate Heyhoe
Serves 2 as a light meal, 4 to 6 as a snack


Store-bought chips are convenient and keep well in the cupboard, but if you can, make chips using fresh tortillas, cut into quarters, then fried in hot oil until crispy. Or, purchase a bag of freshly fried tortilla chips from a local Mexican restaurant or market. You'll taste the difference immediately.

When making nachos, remember that amounts are approximate, and just about any thing goes.


About 4 ounces tortilla chips, or
   enough to cover a flat baking sheet
   or heatproof platter
2 to 2-1/2 cups diced barbecued chicken (about 12 ounces)
8 ounces grated cheddar, Monterey Jack or
   asadero cheese or, preferably, a combination
2 large or 3 average green onions, chopped (include green parts)
1 fresh jalapeño, seeds and stems removed,
   minced (or more to taste)
1/4 teaspoon ground cumin


Heat oven to 400 degrees F.

Arrange the chips on a 12x18-inch baking sheet or equivalent. (For easy clean-up, line the sheet with foil.)

Sprinkle the cheese over the chips. Top with equal portions of chicken, green onion, and jalapeño. Sprinkle with cumin.

Bake 7 to 12 minutes until the cheese melts and is bubbly. Watch closely—ovens vary and the chips can go from golden to black in seconds. Serve hot, and if desired, with guacamole or sour cream on the side.


Macho Nachos
Buy Macho Nachos!
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Kate's Global Kitchen for June, 2001:

06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped
06/09/01 Cooking with Jazz, Dakota-Style
06/16/01 Macho Nachos: Fiesta Food for Dad's 'n' Grads
06/23/01 Timelines & A Timely Menu

Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest


Copyright © 2001, Kate Heyhoe. All rights reserved.


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