Giveaway open to US residents only. Winner will have 48 hours to respond or a new winner will be selected. Prize will be distributed directly from SunChips/Zocalo Group. Entries will be verified so no funny business.
This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.
Thank you to SunChips for sponsoring this post. As always, all opinions are my own.
First off, Happy New Year! I very much enjoyed the holidays and time off but I’m ready to get back into the swing of things.
During the holidays, I got the opportunity to try out the new SunChips Sweet & Spicy BBQ chips (you might have seen my tweet). These “nachos” that I made would have been the perfect appetizer for a NYE party, but really, they’ll be great for any party. Or, if you’re like me, you’ll make them and eat them for dinner.
At first, I thought I was going in the wrong direction with the flavor combination but the sweet & spicy from the SunChips combined with the slight spice from the salsa paired so well together.
I’ve been a SunChips fan since high school and they were often a snack between classes in college, but these new sweet & spicy BBQ chips renewed my love. The BBQ flavor is definitely there but it’s mild enough even for me who has been dealing with a ton of pregnancy reflux/heartburn. Fun stuff, let me tell you.
So, the best part of me trying out these chips is that I get to host a giveaway so YOU can try them, too. You’ll win the same prize pack I received – a bag of Sweet & Spicy BBQ SunChips, a tote bag, a tumbler, a chip bowl, a napkin set, and some recipe cards. Enter below the recipe via Rafflecopter.
~1 lb boneless skinless chicken breasts, cooked & shredded
1 cup mild salsa (use your favorite & add as much or as little as you want)
1 package “fiesta” rice (I used one of the microwavable rice packs with corn & peppers already added)
shredded Mexican blend cheese
sour cream, optional
Cook your chicken – I trimmed, seasoned (with 1 Tb taco seasoning, salt & pepper), boiled, then shredded using my favorite KitchenAid technique). [You could also make it in the crock pot, if you have time.]
In a large bowl, add the shredded chicken, salsa to taste, and warmed rice. Stir it all up.
Lay out some SunChips then top with about a tablespoon of the chicken mixture.
Sprinkle shredded cheese on top (if it doesn’t melt on its own, microwave them for a few seconds to melt the cheese).
Serve & enjoy! I ate mine with a fork (so classy) and dipped them in sour cream. But these would make a great finger food at a party.
(Visited 432 times, 1 visits today)
Join Persnickety Plates on