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BBQ Chicken Nachos

INGREDIENTS:

• 19oz (2 bags) tortilla chips
• 1 pack Cades Cove BBQ Chicken
• 8oz shredded cheddar cheese
• 2.5oz bacon bits
• 6oz baked beans
• 3/4 cup Mexiacan crema
• 1 tbsp finely chopped chives

Preparation

1.Preheat the oven to 350 degrees.
2.Cover bottom of cast iron skillet (or pan) with tortilla chips
3.In small stove pot, heat beans until warm throughout.
4.Prepare Cades Cove BBQ Chicken per instructions on side and stir meat and sauce, ensuring even mix.
5.Add beans, bacon bits, and BBQ Chicken to oven-safe pan/skillet. Cover with cheese.
6.Place in oven and cook for 10-12 minutes.
7.Remove skillet from oven, add Mexicam crema, and garnish with chives.
***For added flavor, top with sliced jalapenos and red onion.

Buffalo Chicken dip

INGREDIENTS:

• 19oz (2 bags) tortilla chips
• 1 package Cades Cove Buffalo Chicken
• 8oz shredded cheddar cheese
• 2/3 cup hot sauce
• 12 oz cream cheese
• 3/4 cup sour cream
• 1/3 cup blue cheese crumbles
• 1 tbsp finely chopped chives

Preparation

1.Preheat the oven to 350 degrees.
2.In small mixing bowl, melt cream cheese in microwave to soften and mix in sour cream until blended evenly.
3.Add hot sauce and 1/2 amount of chopped onions.
4.Prepare Cades Cove Buffalo Chicken per instructions on side and stir meat and sauce, ensuring even mix.
5.Add chicken to contents of mixing bowl and stir until evenly blended. Place contents in oven-safe pan/skillet.
6.Sprinkle cheddar cheese on top and bake in oven 10-12 minutes.
7.Remove skillet from oven, and add remaining chives and blue cheese crumbles.
***Add additional hot sauce and red pepper flakes for increased heat and flavor.

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