This blog post was sponsored by Stonefire but the opinions are completely my own based on my experience.
Turn up the heat on your Game Day get-together and say #HelloNaan with Fiesta BBQ Flatbread Nachos
Want to wow your guests? You might have had nachos before, but you, and your guests, have probably never had nachos like this before. Fiesta BBQ nachos made with flatbread naan. Yep, I used naan to make nachos. I also used naan to make a dessert, but that’s getting ahead of myself for the moment. The nachos are 7 layers of cheesy deliciousness. You’ve got BBQ chicken, you’ve got tomatoes, and you’ve got lots of cheese. And I’ve got a couple ways for you to personalize how spicy you like your nachos, from mild to hot.
First things first, you need to cook the chicken for the nachos. You’ll need 16 oz (about 2 boneless skinless chicken breasts). I cooked mine in a skillet on the stove top over medium heat with olive oil, salt, and pepper. Once the chicken is cooked let it cool enough to handle and cut it into small pieces. For a time saver you could buy a rotisserie chicken or other pre-cooked chicken.
The other ingredients you’ll need to make these Fiesta BBQ Flatbread Nachos are:
- Original Stonefire naan
- 3/4 cup canned fiesta corn
- 1/2 cup barbecue sauce
- 8 oz shredded Cheddar Jack cheese (about 2 cups)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely chopped
- 3 scallions, thinly sliced
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup pickled jalapeños, chopped (optional)
- Hot sauce for serving (optional)
- olive oil
Once you have them all gathered you’ll need to turn your Original Stonefire naan into chips. To do that, preheat your oven to 400º. Cut your naan into triangles pieces, brush them with olive oil, and sprinkle with salt. Arrange in one layer on a baking sheet and bake for 10 minutes.
While the naan is baking you can prep the toppings. Slice the scallions and tomatoes, grate the cheese, chop the cilantro and onion. You will also need to mix the cooked chicken with the barbecue sauce. Place the chicken in a medium bowl, add the bbq sauce, and stir to coat the chicken.
When the naan is finished baking remove it from the oven and start layering your nachos. The chips go down first and then get topped with 1/2 of the cheese. Then add the corn, chicken, and tomatoes.
Top with the remaining cheese. Place the dish in the broiler and cook for 2 to 3 minutes, until the cheese melts.
Add the onions, scallions, and cilantro. Top with the optional jalapeños if you like a little kick. Personalize how hot you like your nachos. Serve with hot sauce for even more heat!
Let your guests dig in to the cheesy bbq flatbread nachos.
For an easy party glass you can turn mason jars into footballs. All you need is some masking tape and a craft knife. I put my tape down on a cutting mat and used the lines on the mat to help me cut straight lines. You’ll need one long thin piece that vertically, and then 3 shorter pieces that run horizontally. The masking tape create the laces.
Pour in your drink and ta-da! You’ve turned your glass into a football. When game day is over just pull the tape off and wash the glasses like normal.
I don’t know about your game day parties, but I like to make sure mine have some dessert options as well. And while you’re picking up a package of naan for the nachos you can grab another package for your dessert.
This dessert is delicious and couldn’t be simpler, it only takes about 5 minutes to make. Take your naan, spread a nice layer of chocolate hazelnut spread over it, and then top it with strawberries (or another fruit of your choice). Slice it up and it’s ready to serve.
With Fiesta BBQ Flatbread Nachos, your football glasses, and a quick dessert recipe you’re game day ready!
Fiesta BBQ Flatbread Nachos
Prep time: 45 minutes
16 oz boneless, skinless chicken
Original Stonefire naan
3/4 cup canned fiesta corn
1/2 cup barbecue sauce
8 oz shredded Cheddar Jack cheese (about 2 cups)
1 cup cherry tomatoes, halved
1/2 small red onion, finely chopped
3 scallions, thinly sliced
1/2 cup fresh cilano, finely chopped
1/4 cup pickled jalapeños, chopped (optional)
Hot sauce for serving (optional)
1. Cook chicken in a skillet over medium heat with olive oil, salt, and pepper. When thoroughly cooked cut into small pieces.
2. Preheat oven to 400 degrees. Cut naan into triangle pieces, brush with olive oil, and sprinkle with salt. Cook for 10 minutes.
3. Pour chicken and barbecue sauce into a bowl and stir to coat.
4. Layer (in order) naan chips, 1/2 of the cheese, corn, chicken, tomatoes, and the remaining cheese.
5. Place the dish in the broiler and cook for 2 to 3 minutes, until the cheese melts.
6. Add the onions, scallions, cilantro, and jalapeños (optional).
7. Serve with hot sauce (optional).