Alabama White BBQ Chicken Nacho

A recipe from Georgia Department of Education School Nutrition

Smoked pulled chicken, shredded cheddar cheese, house made Alabama White BBQ sauce, pickled red onion, and fresh cilantro. This recipe takes a student favorite, nachos, and gives it a fun BBQ twist that is full of big flavor and great texture!

BBQ Chicken Nachos with Alabama White Sauce in paper serving boats.

Ingredients:

3 qt + 3 cup Alabama White BBQ Sauce
9 cup Pickled Red Onion
18 lbs Chicken, hardwood smoked, ready to eat, pulled
18 lbs Chips, tortilla, whole grain
9 lbs Cheese, cheddar, shredded
1 1/2 lbs Cilantro, fresh, leaves, chopped

Steps:

DAY PRIOR TO SERVICE:

Prepare the Alabama White BBQ sauce.
Store in the cooler, wrapped, labeled, and dated.

Hold at 41°F or below.

Prepare the Pickled Red Onions.
Store in the cooler, wrapped, labeled, and dated.

Hold at 41°F or below.

Move the chicken to the cooler to thaw overnight.

Hold at 41°F or below.

DAY OF SERVICE:

Place thawed chicken in a 4-inch hotel pan and cover with plastic wrap. Steam for 15 minutes. Pull out and stir. Cover and return to steamer for 10-15 minutes.

Cook to 135°F or higher.

Hot hold, covered, until assembly.

Hold at 135°F or above.

To Serve: Portion 2-ounces tortilla chips into deli paper lined boats. Top with 1-ounce shredded cheddar cheese and 2-ounces smoked pulled chicken. Drizzle with 1 1/2 tablespoons Alabama White BBQ sauce. Finish by adding 1 tablespoon pickled red onion and sprinkling nachos with 1/2 tablespoon fresh chopped cilantro.

Measure 2-ounces of tortilla chips to determine the quantity required for each serving. According to various sources, 2 ounces is approximately equivalent to 20 to 30 chips, depending on their size.