Barbecue Chicken Pizzantini
A combination of pizza, nachos, and barbecue, what’s not to love?
1 Tbsp extra-virgin olive oil
1/2 cup red onion, chopped
Sea salt and freshly cracked black pepper to taste
2 cups shredded chicken (rotisserie chicken works great!)
3/4 cup barbecue sauce, plus more for drizzling
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
3 green onions, thinly sliced
1/4 cup pickled jalapenos
- Preheat oven to 350F. On a foil-rimmed baking sheet, lay out full-size Croccantini crackers.
- While oven is warming up, heat olive oil in a large nonstick skillet over medium heat. Add onions, and season with salt and pepper to taste. Saute onions until soft, about 5 minutes, then add chicken, and stir in barbecue sauce. Cook until heated through, and remove from heat.
- Cover Croccantini with barbecue chicken mixture, then top with cheddar and Monterey Jack cheeses, green onions, and jalapenos. Bake until cheese has melted and Croccantini are golden brown, about 12 minutes. Keep a close eye on the Croccantini to make sure they don’t burn!
- When cheese is melted, remove from oven, and drizzle with barbecue sauce to taste. Serve immediately.