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Rach's Homemade BBQ Sauce + shredded chicken = next-level nachos.

You can serve these super-tasty nachos three ways, says Rach: on warm tortillas topped with melted cheese, guacamole and sour cream; as a taco salad on chopped lettuce with salsa; or on soft sandwich rolls with pickles and chopped onions. They're fantastic whichever way you choose (and perfect for game day)!

Pro Tip: If you're not using the bacon, add a few tablespoons of olive oil or butter to the pan instead. 

For more nacho inspiration, check out Spinach Artichoke Dipchos and Italian Sub Nachos.


For the Poached Chicken:
  • 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs
  • About 1 quart water
  • Salt
  • 1 bay leaf
  • 1 onion, halved
  • Parsley stems and or thyme
For the Barbecue Chicken:
  • 1 tablespoon olive or vegetable oil
  • 4 slices meaty bacon, finely chopped (optional)
  • 1 sweet, mild pepper, such as a bell pepper, seeded and finely chopped
  • 1 onion (yellow, white or red), finely chopped
  • 2 small hot chile peppers, such as jalapeno, Serrano or red finger, seeded and finely chopped
  • Salt and black pepper
  • 2 cloves garlic
  • Splash of apple cider vinegar or wine vinegar
  • 2 to 3 tablespoons Worcestershire sauce
  • About ½ cup ketchup or tomato sauce
  • About 2 tablespoons light brown sugar
  • 1 to 2 tablespoons mild to hot cayenne pepper sauce (Rach likes Frank's RedHot or Chipotle Tabasco sauce)
  • About 1 tablespoon pimenton (smoked sweet paprika; add a little ground cumin and coriander, if you have it)
  • 1 cup poaching liquid, chicken stock or broth
For the Nachos:
  • Corn tortilla chips
  • About 2 cups shredded Jack, pepper Jack or cheddar cheese or a combination
  • Guacamole (jalapeno, onion, garlic, lime, salt, avocado and optional cilantro), homemade or store-bought, or diced avocado


Serves: 4


For the poached chicken, add chicken, water to cover the top of the chicken, salt, bay, onion and herbs to skillet. Bring to low boil, reduce heat and keep at low simmer until cooked through, 20 to 30 minutes, turning occasionally. Turn off heat and let stand to cool 10 minutes. Strain and reserve poaching liquid, then thinly shred chicken with forks or fingers.

For the barbecue chicken, heat a skillet over medium heat with oil, 1 turn of the pan, add bacon (if using; see Tip) and render 2 to 3 minutes. Add peppers, onions, jalapeno, salt and black pepper and cook, stirring, for a few minutes. Grate in the garlic. Add vinegar, Worcestershire, ketchup, sugar, hot sauce, pimenton and reserved poaching liquid, stir and bring to a bubble. Add chicken, stir and cover, then simmer to reduce and combine flavors 10 minutes.   

For the nachos, warm chips in skillet or on an ovenproof tray and top with chicken and cheese. Broil until bubbly and browned and top with guacamole.