You get 52 Sunday fundays a year, but only about 21 of those involve football.
But no football gathering is complete without an assortment of food. Because food is bae.
Whether you’re looking to whip up a full meal like pulled pork mac and cheese, or more into the appetizer route, if it’s something edible, it’s always appreciated.
Today we are tackling (you see what I did there) pulled chicken and queso nachos. These are great crowd pleasers because the possibilities of topping combinations are endless.
If you like your nachos packed with veggies, load that shit up. Or if you’re more of a meat and cheese kind of person, that’s fine – you’re still covered here! If you’re just looking to make a quick queso dip, stop the directions after you complete the sauce and you are good to go.
To add some extra flavor to the nachos, I used Jack Daniel’s Tennessee Honey Pulled Chicken, olives, onions, scallions, and jalapeños. After the nachos were done baking, I served with diced avocados and sour cream on the side.
Football, friends, and food…what more can you ask for?
Check out the video above and the ingredients list and recipe below.
Ingredients:
▪ 1 Tablespoon Butter
▪ 1/2 onion, chopped
▪ 1 tablespoon oil
▪ 5 cups (20 ounces) shredded Monterey Jack cheese
▪ 2/3 cup heavy whipping cream
▪ 1/2 cup diced green chiles
▪ tortilla chips
▪ Jack Daniel’s Tennessee Honey Pulled Chicken
▪ Assorted toppings (I used black olives, onions, scallions, jalapeños, and avocados)
Directions:
Preheat oven to 350 degrees F.
Heat oil in a medium saucepan over medium heat and sauté onions for 5 minutes or until they start to soften.
Reduce heat to low-medium and add cheese, heavy cream, and green chiles. Continue to stir until mixture melts completely and becomes a creamy sauce. Set aside.
Assemble your nachos – place tortilla chips on a baking sheet, top with your queso sauce and Jack Daniel’s Tennessee Honey Pulled Chicken. You can stop there or continue to add additional toppings. I used olives, onions, scallions, and jalapeños.
When you are done adding your toppings, bake at 350 degrees for 20 minutes.
Let cool for 5 minutes and enjoy!
Serve with avocados and sour cream on the side.
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Recipe adapted from TasteBook.
