Orange County’s Elizabeth Van Lierde, the brains behind The College Housewife, has a plethora of secret weapons when it comes to party ideas. This thick platter of nachos, baked with juicy pulled barbecue chicken, is one of them. It’s the recipe people text her for on the morning of the Super Bowl. And you can make them vegetarian by subbing out the chicken for jackfruit.
You’ll find the recipe in her debut cookbook, “Everyday Entertaining: 110+ Recipes for Going All Out When You’re Staying In” (Weldon Owen, $32.50).
The Best BBQ Nachos
Serves 4-6
INGREDIENTS
8 ounces tortilla chips (a little less than a standard bag)
2 cups sharp cheddar, freshly shredded
1 cup black beans, drained
½ pound skinless chicken breasts, cooked and shredded (rotisserie is fine)
1 cup barbecue sauce, plus more for topping
½ avocado, diced
¼ red onion, finely diced
¼ cup chopped green onions
¼ cup chopped fresh cilantro
1 jalapeño, thinly sliced
Sour cream, for topping
DIRECTIONS
Heat the oven to 425 degrees.
Arrange the tortilla chips on a rimmed baking sheet in an even layer. Top chips with cheddar and black beans.
In a small bowl, mix together the shredded chicken and 1 cup of your favorite barbecue sauce until the chicken is evenly coated. Top chips with the barbecue chicken and bake for 10 to 15 minutes or until the cheese is bubbling.
Drizzle a bit more barbecue sauce over the tops of the nachos.
Top nachos with avocado, red onion, green onions, cilantro and jalapeño. Add four or five dollops of sour cream and serve right away.
— Elizabeth Van Lierde, “Everyday Entertaining” (Weldon Owen, $32.50)