Playoff week 2 and the votes are in - NACHOS

The second week's secret ingredient was barbecue sauce. BBQ sauce is a staple in our house and frequently shows up in the bar. We were looking forward to what Kate and Lauren would cook-up in this week's recipes.

Lauren submitted Mesquite Chicken Pizza Sticks. This combination of chicken, peppers, sauce and pizza dough was very temping. The dipping part won over the little ones. What kid, little or big, doesn't love to dip sauces. The big Struble would have liked a little more kick to put it over the top.

Kate's recipe was Bowl Game BBQ Nachos. Nachos are always a popular choice. The ease of this recipe and the ability to prepare the chicken ahead of time was a big hit with the moms in the audience. If we were making this recipe we might substitute Italian dressing for something with a little more punch. Since we're spicy people, a few jalapenos or serranos might be added to our version.

But the winner for BBQ Sauce week is KATE! Congrats Kate! Below is her recipe that is on Goodies by Kate.

Check in next week for the final week of the HighLowAha playoffs.

Also, Struble Suds will be hosting a Digiorno Game Day Believer Party. Thanks to Digiorno and House Party for providing us with some great pizza.

Bowl Game BBQ Nachos by Goodies by Kate

INGREDIENTS

1. 6 frozen skinless, boneless chicken breast halves
   
2. 1 (12 oz ) bottle of your favorite barbecue sauce. We prefer Sweet Baby Rays
   
3. 1/2 cup Italian dressing
   
4. 1/4 cup brown sugar
   
5. 2 tbsp Worcestershire sauce
   
6. 1 bag Tostitos Blue Corn Tortilla Chips
   
7. 1 jar Tostitos Monterray Jack Queso Cheese Dip
   
8. 2 cups shredded Mozzarella Cheese
   

DIRECTIONS

1. Place the frozen chicken in the crock pot.
   
2. In a different bowl, combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce.
   
3. Pour over the chicken and cover. Cook for 3-4 hours on high or 6-8 hours on low.
   
4. With about 1 hour left, pull each breast out, shred it with a fork, and put it back in the crock pot.
   
5. Preheat oven to 400 degrees
   
6. Lay the blue corn chips in a single layer on a cookie sheet
   
7. Lightly cover the chips with the shredded chicken barbecue
   
8. Drizzle the queso dip evenly over the chips. I didn't use the whole jar, but use as much as you like to achieve your desired cheesiness!
   
9. Sprinkle with 2 cups shredded mozzarella cheese
   
10. Bake in the oven for 5 minutes at 400 degrees.