This week I decided to give myself a nacho challenge. Instead of going to the grocery store to purchase a bunch of ingredients, I would make nachos with items currently in my pantry or refrigerator. Luckily I had leftover chicken, barbecue sauce, and plenty of cheese. The final result was this plate of cheesy, barbecue nachos.
I heated the chicken with barbecue sauce and made a simple cheese sauce with low-fat milk, Monterey jack, cheddar cheese, and pickled jalapeños. Sliced black olives and mashed avocado seasoned with lemon juice finished off the dish. A dollop of sour cream was a cooling garnish. While I encourage you to experiment with your own leftover pantry nachos, you can learn how I made mine. To do so, read more.
1 cup diced cooked chicken Serves 1-2.
1/4 cup barbecue sauce
1 tablespoon butter
1 tablespoon flour
1 cup low-fat milk
1 1/2 cups grated cheese (use whatever you have on hand, for mine I used orange cheddar and Monterey jack)
salt, pepper, cayenne pepper to taste
1/4 cup diced, pickled jalapeños
1 large handful of whole wheat tortilla chips
sliced black olives, mashed avocado, and sour cream, optional for garnish
1 cup diced cooked chicken