Firecracker Chicken Nachos
Firecracker Chicken Nachos pack a flavor punch with spicy buffalo sauce and sweet chili sauce. Slow cook the chicken a day in advance for quick, 15 minute meal on those busy evenings.
shredded red cabbage
shredded Napa cabbage
Thai sweet chili sauce
red pepper chili flakes
boneless, skinless chicken breasts or thighs
restaurant-style tortilla chips
shredded Monterey Jack cheese
shredded Sharp Cheddar cheese
sliced pickled jalapenos
freshly snipped cilantro leaves
In a medium, sealable bowl, combine the vinegar, sugar and salt, then add the carrots and cabbage. Cover the bowl and store in the refrigerator until ready to assemble the nachos.
Combine the buffalo sauce, sweet chili sauce, honey, soy sauce and red pepper flakes in the bottom of the slow cooker.
Nestle the chicken in the middle, then coat with some of the sauce.
Cook on low for 3-4 hours.
Transfer to a cutting board and shred with two forks. Reserve the sauce for drizzling over the completed nachos.
Preheat the oven to 425 degrees.
Line a large baking sheet with foil or parchment paper. Arrange half of the chips on the prepared sheet and top with half of the shredded chicken, then layer with half of each cheese.
Top with another layer of chips and repeat the toppings.
Broil or bake in the oven until the cheese is melted and bubbling, about 5 minutes.
Remove the tray from the oven and top with the jalapenos, green onions, marinated cabbage and fresh cilantro.
Drizzle with the remaining marinade sauce from the chicken.
Serve immediately with lime wedges.
I slow cooked the chicken a day in advance, so this meal was a quick, 15 minute dinner to throw together.
Firecracker Chicken Nachos https://www.tastesoflizzyt.com/firecracker-chicken-nachos/