Leftover Fried Chicken and Pineapple Nachos
Best way to create a weed-infused leftover meal with chicken, nachos and cannabis butter!
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Side Dish
Keyword: (Cannabutter), Chicken
Servings: 0 people
Author: Steph Van De Ven
Cost: 15 +/-
Baking tray
Parchment Paper
Cheese Grater
Sharp knife
Cutting Board
- 1/2 cup sour cream
- 2 tbsp cannabis butter
- 2 tsp jerk sauce
- 6 cups tortilla chips
- 3 cups cheddar cheese grated
- 1 cup pineapple cubed
- 1/2 small red onion chopped finely
- 2 jalapeno peppers minced
- 2 green onion stalks chopped finely
- 2 cups leftover chicken shredded
Preheat oven to 400°F. In a small bowl, combine sour cream, cannabutter and jerk sauce. Set aside until serving. Layer about ⅓ of the tortilla chips on a baking sheet with parchment paper. Top with about ⅓ of cheese, fried chicken, pineapple, red onion and jalapeno peppers. Then repeat with another layer — ⅓ of the tortilla chips, cheese, chicken, pineapple, onion and jalapenos. Place the nachos in the oven to bake for 5 minutes, until the cheese is melted.
Remove the nachos and make another layer using the remaining ingredients, forming a pyramid. Return to the oven for an additional 10 minutes until the cheese is bubbling and tortilla chips are beginning to brown.
Spoon a large dollop of the jerk sour cream on the top of the nachos and sprinkle with green onions. Enjoy!