#nachoparty

With smoky BBQ pulled pork, gooey melted cheese, and fresh toppings, you can make your own nacho buffet. Great for a big group and can be changed to suit everyone's tastes!

Ingredients: 1 lb pulled pork. 1 cup BBQ sauce. 1 bag tortilla chips. 2 cups shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced red onions. 1/4 cup chopped fresh cilantro. 1/2 cup sour cream. 1/4 cup pickled jalapeos.

Instructions: Preheat oven to 375F 190C. In a bowl, mix pulled pork with BBQ sauce until well coated. Spread a layer of tortilla chips on a baking sheet. Evenly distribute the pulled pork over the chips. Sprinkle shredded cheddar cheese on top of the pork. Add diced tomatoes and red onions as desired. Bake in the oven for 10-12 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle with chopped cilantro. Drizzle sour cream over the nachos. Garnish with pickled jalapeos for an extra kick. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

With the tastes of nachos and a hearty bean patty, this Ultimate Mexican Nacho Burger is a tasty and flavorful vegan burger. This dish is a fiesta in every bite, with avocado, tomato, pickled jalapenos, vegan sour cream, and salsa on top.

Ingredients: 1 cup cooked black beans, drained and rinsed. 1/2 cup finely chopped red onion. 2 cloves garlic, minced. 1/2 cup cornmeal. 1/4 cup nutritional yeast. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 1/2 teaspoon chili powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1 tablespoon lime juice. 1/4 cup tomato paste. 1 tablespoon soy sauce. 1 tablespoon olive oil. 4 vegan burger buns. 1 avocado, sliced. 1 tomato, sliced. 1/4 cup pickled jalapenos. 1/4 cup vegan sour cream. 1/4 cup salsa.

Instructions: Mash the black beans in a big bowl until they are mostly smooth. The mashed beans should have cumin, smoked paprika, chili powder, salt, pepper, cilantro, lime juice, tomato paste, soy sauce, and red onion added to them. Mix everything together well. Make 4 patties out of the bean mix. Over medium-low heat, warm the olive oil in a big pan. For four to five minutes on each side, or until browned and done, remove from the heat. Warm up the burger buns. Put a patty on the bottom half of each bun to make the burgers. Slices of avocado, tomato, pickled jalapenos, vegan sour cream, and salsa should be put on top. Put the bun's top half on top. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Chipotle Braised Chicken Nachos are loaded with flavor and perfect for a crowd. Tender, shredded chicken cooked in a smoky chipotle sauce, layered on crispy tortilla chips, and topped with melted cheese, fresh veggies, and creamy toppings.

Ingredients: 1 lb boneless, skinless chicken breasts. 2 chipotle peppers in adobo sauce, minced. 1 cup chicken broth. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. Tortilla chips. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. Sour cream and guacamole for serving.

Instructions: In a slow cooker, combine chicken breasts, chipotle peppers, chicken broth, cumin, smoked paprika, garlic powder, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and easily shreds with a fork. Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with the sauce. Preheat oven to 375F 190C. Arrange tortilla chips in a single layer on a baking sheet or oven-safe dish. Top tortilla chips with shredded chipotle braised chicken, cheddar cheese, Monterey Jack cheese, diced tomatoes, black olives, and diced red onion. Bake in the preheated oven for 10-15 minutes, or until cheese is melted and bubbly. Remove from oven and sprinkle with chopped cilantro. Serve hot with sour cream and guacamole. Enjoy your delicious Chipotle Braised Chicken Nachos!

Prep Time: 15 minutes

Cook Time: 240 minutes

These Chipotle Braised Chicken Nachos are loaded with flavor and perfect for a crowd. Tender, shredded chicken cooked in a smoky chipotle sauce, layered on crispy tortilla chips, and topped with melted cheese, fresh veggies, and creamy toppings.

Ingredients: 1 lb boneless, skinless chicken breasts. 2 chipotle peppers in adobo sauce, minced. 1 cup chicken broth. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. Tortilla chips. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. Sour cream and guacamole for serving.

Instructions: In a slow cooker, combine chicken breasts, chipotle peppers, chicken broth, cumin, smoked paprika, garlic powder, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and easily shreds with a fork. Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with the sauce. Preheat oven to 375F 190C. Arrange tortilla chips in a single layer on a baking sheet or oven-safe dish. Top tortilla chips with shredded chipotle braised chicken, cheddar cheese, Monterey Jack cheese, diced tomatoes, black olives, and diced red onion. Bake in the preheated oven for 10-15 minutes, or until cheese is melted and bubbly. Remove from oven and sprinkle with chopped cilantro. Serve hot with sour cream and guacamole. Enjoy your delicious Chipotle Braised Chicken Nachos!

Prep Time: 15 minutes

Cook Time: 240 minutes

These Chipotle Braised Chicken Nachos are loaded with flavor and perfect for a crowd. Tender, shredded chicken cooked in a smoky chipotle sauce, layered on crispy tortilla chips, and topped with melted cheese, fresh veggies, and creamy toppings.

Ingredients: 1 lb boneless, skinless chicken breasts. 2 chipotle peppers in adobo sauce, minced. 1 cup chicken broth. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. Tortilla chips. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. Sour cream and guacamole for serving.

Instructions: In a slow cooker, combine chicken breasts, chipotle peppers, chicken broth, cumin, smoked paprika, garlic powder, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and easily shreds with a fork. Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with the sauce. Preheat oven to 375F 190C. Arrange tortilla chips in a single layer on a baking sheet or oven-safe dish. Top tortilla chips with shredded chipotle braised chicken, cheddar cheese, Monterey Jack cheese, diced tomatoes, black olives, and diced red onion. Bake in the preheated oven for 10-15 minutes, or until cheese is melted and bubbly. Remove from oven and sprinkle with chopped cilantro. Serve hot with sour cream and guacamole. Enjoy your delicious Chipotle Braised Chicken Nachos!

Prep Time: 15 minutes

Cook Time: 240 minutes