Baked Naanchos

Name: Baked Naanchos
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 2 jalapenos, thinly sliced into rounds; 1 clove of garlic, peeled; ½ cup white vinegar; ½ cup water; ¼ sugar; ½ tbsp salt; 1 cup Roma tomatoes, ½“ dice; ½ cup red onion, ¼“ dice; ¼ cup cilantro leaves, chopped; 2 tbsp lime juice; 1 avocado, ½“ dice; Salt and pepper to taste; 1 pkg of Panaji Cilantro & Garlic Naan (4 pack); 2 tbsp canola oil; Salt to taste; 2 cups shredded Tex Mex cheese blend; ¼ cup of green onion, sliced; 1/3 cup sour cream; ½ cup water; 1 lb chicken thighs ( boneless, skinless); ½ lb chicken breasts (boneless, skinless); ¼ tsp onion powder; ¼ tsp garlic powder; ¼ tsp smoked paprika; 1 ¼ tsp salt; ¼ cup grated onion; 1 ½ tbsp brown sugar; ½ tsp black pepper; ¾ cup BBQ sauce of your choice; 1 tsp Worcestershire sauce

Layered baked naan wedges with pulled chicken or pork and topped with cheese and green onion. Yum!

Prep

40 Mins

Cook

45 Mins

Serves

Ingredients

Pickled Jalapenos

2 jalapenos, thinly sliced into rounds
1 clove of garlic, peeled
½ cup white vinegar
½ cup water
¼ sugar
½ tbsp salt

Tomato Salsa

1 cup Roma tomatoes, ½“ dice
½ cup red onion, ¼“ dice
¼ cup cilantro leaves, chopped
2 tbsp lime juice
1 avocado, ½“ dice
Salt and pepper to taste

Naan Chips

1 pkg of Panaji Cilantro & Garlic Naan (4 pack)
2 tbsp canola oil
Salt to taste

Topping

2 cups shredded Tex Mex cheese blend
¼ cup of green onion, sliced
1/3 cup sour cream

Pulled Chicken

½ cup water
1 lb chicken thighs ( boneless, skinless)
½ lb chicken breasts (boneless, skinless)
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp smoked paprika
1 ¼ tsp salt
¼ cup grated onion
1 ½ tbsp brown sugar
½ tsp black pepper
¾ cup BBQ sauce of your choice
1 tsp Worcestershire sauce

Cooking Steps

Place the sliced jalapenos in a bowl. In a small pot, add garlic, vinegar, water, sugar, salt and bring to a gentle boil. Cook until salt and sugar are completely dissolved. Poor hot liquid over jalapenos and make sure they are all submerged. Set aside for 30 minutes.
Meanwhile, place pulled chicken ingredients in an Instant Pot (or any pressure cooker) in the following order: water, chicken, onion powder, garlic powder, paprika, salt, onion, sugar, pepper, BBQ sauce, Worcestershire sauce. Note: do not stir – the water needs to stay at the bottom to prevent burning and to create steam.
Cook on high pressure for 20 mins, then natural release for 10 mins. After 10 mins, open the valve to release the remaining steam. Carefully open the Instant Pot and transfer the chicken to a bowl.
Turn the Instant Pot on to simmer the sauce. While the sauce is simmering, use two forks to pull apart and shred the chicken. Return shredded chicken to the simmering sauce. Continue to simmer until sauce has thickened, about 20-25 minutes. When ready, set aside.
Meanwhile, preheat oven to 300°F.
Brush naan with oil and season with salt. Cut naan in half lengthwise. Stack two naan halves so they match up with each other, and then cut into evenly sized triangle shapes. Lay naan triangles flat on a parchment-lined baking sheet, spread apart by ½”. Bake for 25 minutes and set aside to cool.
Mix all salsa ingredients in a mixing bowl. Season with salt and pepper to taste. Set aside.
Preheat over to 400°F.
Pile half the naan chips onto a parchment or foil-lined baking sheet. Top with half of the Tex Mex cheese and half the chicken. Repeat with remaining ingredients and then sprinkle with green onion slices.
Bake for 10 minutes. Remove Naanchos from oven and top with tomato and avocado salsa, a dollop of sour cream, garnish with pickled jalapenos.

Tip : To reduce preparation time, you can purchase store bought pickled jalapenos, pulled chicken and salsa.