BBQ Chicken Nacho’s

Wondering what to do with that leftover Costco rotisserie chicken?  I bought one the other day and in 3 days, we barely made a dent in it.  They are so inexpensive, so it’s hard not to grab one when I’m at Costco, but it was such a busy weekend that we didn’t even have time to sit down and eat.  One of our family favorite uses for left over chicken is BBQ chicken nacho’s.  They are easy and delicious!

I’m one of those “crazy” people that likes to make my own nacho chips.  It’s a great way to use that already opened corn tortillas, and it only takes a few minutes.  Heat up a pan with an inch of canola or other vegetable oil.  Cut the corn tortillas into 4 or 6 inch pieces and fry on each side until lightly browned.  I usually sprinkle them with a little salt at the end and place them on a wire rack lined with paper towels.  You can also use your favorite gluten-free corn chips as well.  I’ve used blue corn chips and scoops and they work great too.

Next, shred the rotisserie chicken and cover with your favorite BBQ sauce.  I like to use a combination of several kinds to give it spice and sweet flavors.  My favorite combination is Kraft BBQ sauce and Bullseye brand.  Make sure you read the ingredient list for any hidden gluten (i.e. soy sauce, malt flavoring, etc.).  Heat BBQ coated chicken on a stove top in a cooking spray covered pan until warmed completely.

I’ve used different pans to assemble my nacho’s, but found that using one with sides works the best.  Coat pan with non-stick spray and begin layering chips, chicken and sharp cheddar cheese.  Top with a layer of cheese and heat in a broiler until the cheese is melted.  After it comes out of the oven, put a bit more BBQ sauce on and top with whatever Mexican fixings you like; onions, black beans, cilantro, corn, sour cream, salsa, guacamole, re-fried beans, jalapeno peppers, etc.

The list is endless of what you can serve on them.

Try it and let me know what you think!

BBQ Chicken Nacho Recipe

  • Shredded Chicken
  • Bag of Shredded Sharp Cheddar Cheese
  • Bag of Gluten-Free Tortilla Chips
  • Mexican Fixings (Guacamole, Sour Cream, Sweet Corn, Salsa, Chopped Onions, Chopped Cilantro)

I only sprinkled 1/2 with onions and cilantro so my kids wouldn’t scream!


Gluten-Free Stuffed Tomato’s

4 large or 6 medium tomatoes / insides removed and tops cut off
3/4 c. Fresh or Frozen Corn (Thawed)
3 scallions chopped
1 can Black Beans – Rinsed and Drained
1/2 c. sharp cheddar cheese
1/2 c. Brown Rice
1/4 c. Gluten Free Bread Crumbs
1/4 t. Cumin
1/2 t. Dried Cilantro
Salt & pepper

Cook Corn and Scallions in Olive Oil until Corn is lightly Browned.   Add spices and Black Beans, Cheese, Rice and Bread Crumbs until combined.
Add to Tomato’s.  Sprinkle with Bread Crumbs  and drizzle with olive oil.
Bake in lightly covered aluminum foil at 450 degrees for 15 min.  Remove foil and bake
Additional 10 minutes

Crunchy Fish – Tilipia

My husband grew up in Wisconsin (Yes – He IS a Cheese Head).  For years he told me about a favorite past time…”Fish Fry Friday.”  Being a Catholic my whole life, I expected your typical greasy lenten church fried fish served in a paper bowl.  Let me tell you, Wisconsin fish fry is NOTHING like what the Catholic church ladies prepared in Western, PA.  It’s fresh Cod that is thick and crispy and browned to perfection.

After we got married, we discovered “Fish Taco’s” while living in Southern California.  They were served in warm tortilla’s with fresh cabbage and mexican spices.  We loved all the textures and flavors with the fresh grilled fish.

It was my goal after we moved back to Pennsylvania to bring those two recipes together.  My kids LOVE it, so I make gluten-free for me and gluten-full for them.

I use Costco’s frozen and individually wrapped tilapia loins.  I’m sure that other mild white fish (like Cod) would work fine, but tilapia holds it’s shape during frying and is convenient for me to store in my freezer.

After they thaw, I dust lightly with corn starch or rice flour.  Then I dip in egg and finally in gluten-free bread crumbs.

I like to combine Glutino Original GF bread crumbs and Kinnikinnick brand crumbs.  The combination makes a crispy coating that adheres well to the egg coating.

Another great coating is broken-up corn chips.  It’s a great way to get rid of those last few chips at the bottom of your bag.

After I make my gluten-free fillets, I insert a toothpick in them and keep them in a 200 degree oven to stay warm.

Finally, I add gluten-full panko style breadcrumbs to the remaining breadcrumbs and continue frying for the rest of the family.

In my house, everyone knows the gluten-free items because they are served with a toothpick sticking out of it.

I always make extra fish and serve it the next day with warmed corn tortillas, cole slaw or broccoli slaw, and hot sauce.  They are even better the 2nd day!

They aren’t exactly Wahoo’s Fish Taco’s or the Port Washington’s Cod, but Bebe’s Fish Taco’s are always popular in our house!  Enjoy!



4 Tilipia Fillets (Thawed)

1/2 c. Corn Starch or Rice Flour (For dusting)

1-2 eggs (Beaten)

1/2 c. G.F. Panko Style Bread Crumbs

Dry Fillets and dust with Flour

Dip into Beaten Egg

Dredge in Panko

Fry both sides in Hot Veggie Oil (Canola) until brown and 140 degrees

Serve with Cole Slaw or Brocolli Slaw

Serve 2nd Day as Fish Tacos