How to Make BBQ Chicken Nacho Poppers?

Ingredients

• For 24 poppers,
• Nacho filling
• 8 oz whipped cream cheese(225 g)
• 3 cups shredded cheese blend(300 g)
• 2 cups shredded chicken(250 g), cooked
• ½ cup red pepper(50 g), diced
• ½ cup green pepper(50 g), diced
• 2 tablespoons fresh parsley, finely chopped
• ½ cup BBQ sauce(145 g)

• Breading
• 3 cups all-purpose flour(375 g)
• 6 eggs, beaten
• 30 oz nacho cheese chip(850 g), finely crushed
• 5 qt vegetable oil(5 L), for frying

• For serving
• 1 tablespoon fresh parsley, finely chopped, for garnish
• 1 ½ cups guacamole(335 g)
• 1 ½ cups salsa(335 g)
• 1 ½ cups sour cream(345 g)

Method

• In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
• Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
• Cut the block into 32 triangle poppers.
• Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
• Heat the oil in a large pot to 375°F (190°C).
• Fry the poppers, four at a time, for 40 seconds, or until golden brown.
• Sprinkle parsley on top of the poppers.
• Serve with guacamole, salsa, and sour cream.
• Nutrition Calories: 5819 Fat: 588 grams Carbs: 127 grams Fiber: 9 grams Sugars: 10 grams Protein: 28 grams
• Enjoy!