Superbowl Recipes! Chicken Nachos!

I could care less about football except for the EATING that is involved. I have been very good after my juicing and eating right, so now I'm going to be BAD.

I found these on Pinterest and am excited to give them a whirl!

 

First Slow Cooker Chicken Nachos from Bev Cooks! 

Slow Cooker Chicken Nachos:

* 2 chicken breasts
* 1 jarred roasted red pepper
* 1/2 cup favorite salsa
* 1 tsp ground cumin
* 1 tsp chili powder
* 2 cloves garlic, minced
* 1 large pinch coarse salt and freshly ground pepper
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1/2 cup chopped cilantro leaves
* 1 scallion, finely sliced
* 1/2 avocado, diced (or the whole thing if you want!)
* 1 lime, for the juice
* 2 cups shredded cheddar cheese
* 1/2 bag favorite tortilla chips
In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on high for three hours. (Or low for six.)
After three hours, take two forks and shred the chicken right in the cooker. Add the pinto beans, toss to combine and cook an additional hour. *if at this time you feel it needs to be a little more liquidy, by all means, add a leetle more salsa.
Arrange the chips on a large platter. Spoon the chicken and bean mixture over the chips. Sprinkle the cheese over the chicken. Pop the platter under the broiler for a couple of minutes to the get the cheese all browned and bubbly.
Remove the platter from the oven with your bare hands (kidding!) and top with chopped cilantro, scallions and diced avocado. Give a good squeeze of lime juice over the whole dang thing.

Then I found this recipe so we had to make BOTH!

 

Buffalo Chicken Nachos from The Girl Who Ate Everything!

Ingredients

• 8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)
• 4 cups cooked chicken shredded
• 1 1/2 cups Frank's Buffalo Wing sauce
• water
• 3 cups shredded cheddar cheese
• 4 ounces blue cheese crumbles
• 1 cup chopped celery

Instructions

1. Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
2. Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
3. Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.

Let me know if you give them a whirl too! What do you cook for Superbowl parties?