Recipe of the Week: Rotisserie Chicken Nachos


  • 2 cups shredded rotisserie chicken
  • 1 (250g) bag tortilla chips
  • 2 cups grated mozzarella cheese
  • 1 cup corn kernels
to serve
  • guacamole
  • sour cream
  • chopped tomato
  • coriander leaves
  • lime wedges


  1. Pre-heat the grill of your oven to high.
  2. Spread half of the tortilla chips in a sheet pan then top with half of the chicken, corn and cheese.
  3. Repeat and finish with the remaining cheese.
  4. Place in the oven and allow to cook until the cheese has melted and the top is golden brown.
  5. Remove from the oven then top with spoonfuls of guacamole, sour cream, tomato and coriander.
  6. Serve with lime wedges.

Recipe of the Week: Beer Pulled Pork Nachos


  • 2 lbs. pork butt
  • 2 cups brown ale
  • ½ cup brown sugar
  • 1/3 cup French’s Classic Yellow Spicy Mustard
  • ¼ cup molasses
  • 1 teaspoon cinnamon
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • ½ garlic powder
  • ¼ teaspoon cayenne pepper
  • 8 oz. tortilla chips
  • 2 lbs. cheese
  • ¾ cup corn
  • ¾ cup black beans
  • 1 cup jalapenos
  • ¼ cup sliced red onions
  • ¼ cup sweet barbeque sauce

Optional toppings

  • ½ cup sour cream
  • 1 avocado, diced
  • cilantro
  • lime


  1. To make pulled pork: Place pork but in the bottom of slow cooker. In a large bowl combine and mix remaining ingredients. Pour mixture over pork butt. Set slow cooker to low for 8 hours.
  2. To assemble nachos: Heat oven to 350 degrees F. Lightly cover baking sheet with nonstick spray. Place half of the chips, pulled pork, corn, black beans, jalapenos and onions and cheese. Repeat with remaining ingredients for one more layer. Bake until cheese is melted, 20-25 minutes.

*Optional: Serve with sour cream, avocado, cilantro and lime.

Recipe of the Week: Buffalo Chicken Nachos with Blue Cheese Sauce


  • 1/4 cup + 3 tablespoons unsalted butter
  • 1 1/4 cups Frank’s Red Hot Sauce
  • 2 cups shredded chicken breast
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 3/4 cup blue cheese crumbles
  • 1 1/2 cups Monterey Jack cheese
  • 5 cups blue corn tortilla chips
  • sliced green onions (for garnish)


  1. Preheat your oven to 400 degrees F and line a large baking sheet with foil. Spray with a non-stick spray and set aside.
  2. In a large saucepan, melt 1/4 cup of butter over medium heat. Stir in the hot sauce and then add the chicken breast. Toss to coat and then remove from heat. Set aside.
  3. In another large saucepan, melt the remaining 3 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes or until golden. Slowly whisk in the milk and continue to whisk until no clumps remain and the sauce has thickened, about 3-4 minutes. Turn the heat to low, and stir in 1/2 cup of the blue cheese crumbles and Monterey Jack cheese, continuing to stir until the cheese has melted. It is ok if a few blue cheese crumbles remain in tact. Remove from heat.
  4. Add half of the blue corn tortilla chips to the baking sheet and then top with half of the cheese sauce, half of the chicken and 2 tablespoons of the remaining blue cheese crumbles. Repeat this step once more, ending with the remaining 2 tablespoons of blue cheese crumbles.
  5. Place in the oven and bake until cheese is melty, about 8 minutes. Remove from heat and sprinkle with green onions.