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Tailgatin' with Sal: Chicken nachos for the win
TAILGATIN' WITH SAL

Tailgatin' with Sal: Chicken nachos for the win

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I’ve never eaten falcon. I imagine it to be scrawny and without much meat or any flavor.

I think they are obnoxious, not able to decide whether to fly or flee, and having too many options, they usually have none.

I know they are in awe of themselves and their shiny jets and their “Fly Boy” attitude.

So instead of falcon, we’re cooking up chicken and turning them into high-powered, delicious nachos for the noon kickoff against the zoomies at the Air Force Academy.

This is a huge game for numerous reasons.

A win would give the Pokes their eighth of the season, and it’s been awhile.

It would put them 2-0 against Colorado, always a goal.

And it would propel us out of some of the bowls and into others.

What a sendoff for the seniors this win would be.

What a great way to get those 15 extra bowl practices that are so coveted these days.

What a learning experience for our not seniors, who are showing so much promise and guts.

When you have three quarterbacks and they’ve all contributed to wins and none of them are seniors, that’s a great look for the future.

And when your leading running back has a name like a super hero and legs to match, that’s also a great look for the future.

So here’s to 2019. Yup, we were that close to national mention.

Nope, we’re not dwelling on that.

Remember the Novembers when the coach got fired and his wife heard about it at the grocery store? I do.

Remember the family meeting around the breakfast nook when the teary-eyed dad tells his family he is unemployed? I do.

This is not that year.

Wyoming is in great shape, with great leadership.

Build these nachos.

Get the win.

And order your bowl tickets.

In that order.

Loaded BBQ Chicken Nachos

8 ounces boneless, skinless chicken breasts, diced

Kosher salt and freshly ground black pepper, to taste

1 tablespoon olive oil

2 cloves garlic, minced

1/2 shallot, minced

1/2 cup barbecue sauce, homemade or store-bought

1 (8-ounce) package kettle cooked potato chips (because they are crispy) or big ol’ scooper corn chips

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 Roma tomato, diced

1/2 cup diced red onion (only on one side, please)

2 tablespoons sour cream

2 tablespoons chopped fresh cilantro leaves (no!)

Season chicken with salt and pepper, to taste; set aside.

Heat olive oil in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.

Stir in chicken and barbecue sauce, and cook, stirring frequently, until golden brown and the sauce is slightly reduced, about 3-5 minutes; set aside.

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.

Place potato chips in a single layer onto the prepared baking sheet. Top with barbecue chicken mixture and cheeses.

Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.

Serve immediately, topped with tomato, onion, sour cream and cilantro (no!).

(Recipe adapted by Sal from damndelicious.net)

Follow Sally Ann Shurmur on Twitter @wyosas.

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Community News Editor

Sally Ann Shurmur arrived at the Star-Tribune to cover sports two weeks after graduating from the University of Wyoming and now serves as community news editor. She was raised in Laramie and is a passionate fan of Cowboys football, food and family.

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