I don’t know about you guys but we had some leftovers from our latest BBQ hanging out in fridge. They were way too good to toss out, but they needed a new look. This is how Cowboy Nachos were born.
It is no secret that I like to concoct crazy things in the kitchen every now and then. You should just feel sorry for my poor husband. He just smiles and eats whatever put in front of him. I must say the first few years of marriage were probably pretty tough on the ol’ boy. Now with 20 years of cooking experience under my belt the culinary faux-pas have been kept to a minimum, with an occasional “Oh no I forgot the rolls…. oh, I charred the rolls” in occurrence.This was our full menu from the Fourth of July BBQ, and my tablescape post . So my latest kitchen creation consist of some of our Fourth of July leftovers. I basically created nachos, by adding chips and cheese. I utilized the bourbon baked beans with bacon chunks, in place of the traditional refried beans. This was done by mashed them up with a potato masher to create a bean paste similar to that of refried beans. Next I shredded the brisket up like fajita meat, with the help of meat claws.Then I sliced the corn on the cob off to make a corn salsa mixed with lime juice and cilantro, if you have a tomato you could most certainly stir it in as well. I topped it with a little sour cream and BBQ sauce.
My husband loved this one so much I had to post it to share with everyone. The best past this is not limited to just 4th of July leftovers you can use this trick all summer long after any backyard BBQ. Whether it is chicken, pork or beef all of them would be great. Don’t forget to pin this one for later!
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Meat Claws
- 1 lb Chicken Breast
- 1 medium Vidalia Onion minced
- 2 tbsp Foxx Brothers Spice Rub
- 32 oz Foxx Brothers BBQ Sauce
- 1 bag Tortilla Chips
- 32 oz Bushes BBQ Baked Beans
- 14 oz Corn Drained & Rinsed
- 1 large Tomato Diced
- 4 cups Nacho Taco Shredded Cheese
- 1 pint Sour Cream
- 1 Jalapeno Sliced to garnish
- First set your Instant Pot to Sauté. Add olive oil and minced onions to the pot and sweat until translucent.
- Next coat chicken breast with a really good BBQ spice rub, and place in Instant Pot on top of onions. Top it all with 1 cup of your favorite sauce.
- Secure the lid and seal the steam release valve. Cook at High Pressure Manual Cook High for 18 minutes and allow to naturally vent when done
- Allow Instant Pot to naturally vent and decompress before opening. Remove chicken and shred meat. I like to use a set of meat claws but two forks will work just fine too.
- Coat all meat with remaining barbecue sauce. *You may need to open the additional bottle at this point.
- Assemble Cowboy Nachos- layer BBQ Baked Bean, which are slightly mashed with a potato masher, to make a paste on top chips. Next layer on your BBQ Chicken. Then add corn, onions, and jalapeno peppers.
- Top with a Mexican Cheese and toast under the broiler or in your Ninja Air Fryer for 5-10 minutes until cheese is melted and gooey.
- Once your Cowboy Nachos are toasted top with sour cream, and garnish with optional scallions and fresh tomatoes. Drizzle with a little extra barbecue sauce and serve.
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For a really cute way to serve these up try single serve cast iron skillets they are really cute and make a sweet little statement piece. Plus they are really function later on for cobblers, pizookies, and pizzas.
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