BBQ Chicken Nachos by Top Chef Jr.'s Milo Fleming
What you need
BBQ Sauce
1½ teaspoons smoked paprika
1½ teaspoons ancho chile powder
1 teaspoon cumin
½ teaspoon cayenne pepper
⅔ cup ketchup
3 tablespoons sugar
salt and pepper, to taste
¼ cup apple cider vinegar
Queso
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half and half
⅔ cup Pepper Jack cheese, shredded
salt and pepper, to taste
1 tablespoon vegetable oil
1 red onion, sliced
1 green bell pepper, sliced
salt and pepper, to taste
4 cups ranch-flavored corn chips
1 pound grilled chicken, cubed
How to make it
1. Combine paprika, chile powder, cumin, and cayenne pepper in a medium skillet and toast over medium heat until fragrant. Add ketchup, sugar, and vinegar. Stir until combined, and season with salt and pepper. Remove from heat and set aside.
2. In a large skillet or saucepan, melt butter over medium-low heat and whisk in flour. Stir in half of the half and half, then add Pepper Jack. Whisk until combined, stir in remaining liquid, and season with salt and pepper. Hold over very low heat until ready to serve.
3. In a large skillet, add vegetable oil and bring to medium heat. Add peppers and onions, and sauté until wilted slightly but still crisp.
4. In a large bowl, toss cooked chicken and BBQ sauce until evenly coated.
5. In a large skillet or baking dish, arrange the chips in a single layer. Top with sauteéd veggies, then the chicken, and finally the queso sauce. Heat through for 10 minutes in a 350°F (180°C) oven before serving.
6. Enjoy!
