Best Chinese Bbq Nachos Recipes

BBQ NACHOS RECIPE

BBQ Nachos Recipe image

Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It's a quick and easy dinner idea that's full of bold and amazing flavors.

Provided by Tanya

Time 17m

Number Of Ingredients 13

Ingredients

Reynolds Wrap® Non-Stick Foil
11 oz. bag of tortilla chips
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1.5 cups BBQ pork (or chicken)
½ cup corn kernels
1 cup jalapeño slices
½ cup red onion (chopped)
½ cup BBQ sauce
¼ cup chopped cilantro leaves
¼ cup sour cream
1 avocado (peeled, cored and chopped)
2 Roma tomatoes (chopped)

Steps:

Preheat the oven to 375 degrees Fahrenheit.
Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick. Then lay a single layer of chips and half of the cheese. Then add your BBQ Pork (or chicken or beans), corn, and jalapeños. Then top with the remainder of your cheese.
Bake in the oven for 7-9 minutes or until the cheese has melted.
Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

Nutrition Facts : Calories 790 kcal, Carbohydrate 65 g, Protein 33 g, Fat 46 g, SaturatedFat 19 g, Cholesterol 100 mg, Sodium 1315 mg, Sugar 21 g, ServingSize 1 serving

LOADED BBQ CHICKEN NACHOS RECIPE BY TASTY

Loaded BBQ Chicken Nachos Recipe by Tasty image

Here's what you need: canola oil, chicken breast, kosher salt, freshly ground black pepper, garlic powder, chili powder, BBQ sauce, tortilla chips, shredded cheese, red onion, tomato, bacon, fresh parsley, sour cream, avocado

Provided by Tasty

Categories Appetizers

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
2 breasts chicken breast, finely diced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
¾ cup BBQ sauce
13 oz tortilla chips, 1 bag
2 cups shredded cheese, shredded
½ red onion, finely sliced
1 tomato, diced
8 strips bacon, cooked, crumbled
2 tablespoons fresh parsley, finely chopped
½ cup sour cream
1 avocado, diced

Steps:

Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
Bake for 15 minutes.
Drizzle the sour cream and sprinkle the avocado on top. Serve!
Enjoy!

Nutrition Facts : Calories 1420 calories, Carbohydrate 96 grams, Fat 83 grams, Fiber 9 grams, Protein 73 grams, Sugar 21 grams

CHINESE FIRECRACKER NACHOS

Chinese Firecracker Nachos image

Make and share this Chinese Firecracker Nachos recipe from Food.com.

Provided by Molly53

Categories Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon toasted sesame oil
1 tablespoon peeled minced ginger
1 lb ground lean pork (95 percent lean)
2 tablespoons chinese chili-garlic sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame seeds
4 -5 ounces corn tortilla chips
2 cups shredded muenster cheese or 2 cups mild cheese, of your choice
2 cups napa cabbage leaves, very finely sliced
4 teaspoons rice vinegar
1 green onion, chopped (or as much as desired)

Steps:

Make the Firecracker Pork: Heat the sesame oil over medium heat in a large saute pan or wok.
Stir-fry the ginger until it starts to soften, approximately one minute; raise the heat to high.
Break up the ground pork into chunks and place in pan.
Stir in chili garlic sauce and the hoisin sauce.
Continue to cook, stirring and breaking up the pork.
Add the sesame seeds.
Cook until the pork is dry on the outer surface and the juices have started to evaporate, so the chips don’t get soggy.
(The pork mixture can be fried up to a day in advance and refrigerated).
Preheat the oven to 475F.
Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
Sprinkle on the cheese and then the pork mixture.
Bake the nachos for 4 to 6 minutes until the cheese is bubbly.
While the nachos are in the oven, toss the cabbage with the rice vinegar.
Serve with green onion and the seasoned cabbage sprinkled on top.