Serve these at your 4th of July celebration, or for any summer get-together!
We eat these nachos for dinner, but they’re also great for lunch, or as an appetizer. This recipe was inspired by my husband’s Hawaiian heritage, and our love for Mexican food. Let me tell you, it. is. DELICIOUS.
Total time: 20 minutes | Makes 6 servings
Ingredients:
1 1/2 cups boiled (or rotisserie) chicken, finely shredded
3/4 cup barbecue sauce
2 Tbsp. freshly chopped cilantro
1/2 cup canned pineapple tidbits
1/4 cup unsweetened shredded coconut
6 cups tortilla chips
1/2 cup diced red bell pepper
1 cup shredded Monterey Jack cheese
3 Tbsp. teriyaki sauce
3 thinly sliced scallions
Instructions:
Preheat the oven to 400.
Drain pineapple and reserve juice. Marinate diced pepper in 1/2 of reserved pineapple juice.
Mix chicken, barbecue sauce, cilantro, shredded coconut and remaining reserved pineapple juice. Warm the mixture in a small saucepan over low heat.
Spread a single layer of tortilla chips onto an oven-proof baking dish. Layer half the chicken mixture on the chips, then sprinkle with cheese. Sprinkle with marinated pepper and repeat to build another layer.
Bake 5 minutes, or until the cheese is melted. Remove from the oven and drizzle with teriyaki sauce. Sprinkle pineapple tidbits and sliced scallions on the nachos.
Serve, and enjoy!
What’s your favorite summer fare? Share with us by leaving a comment below, or send me a tweet!
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