Leftover Fried Chicken and Pineapple Nachos
If you’re like me, at least once a month you’ll have leftover chicken and no idea what to do with it except for today, because we’re making Leftover Fried Chicken and Pineapple Nachos.
This is my favourite way to use leftovers, and the result is even better than the first meal!
The best leftover chicken to use is a whole roasted chicken you get at the grocery store.
A day or two old is even better!
How Do I Infuse Weed Into Nachos?
You’re going to use a combination for the sauce that consists of cannabutter, sour cream and jerk sauce.
It will be spicy – so if you’re not into too much spice – just go a little easy on the jerk.
You’re going to mix it all up, taste to make sure it’s what you like, and then enjoy a beautiful weed edible meal or snack!
How Do I Make Cannabutter?
Easy! Follow our step-by-step recipe below and I always suggest you double batch and freeze so you always have weed butter on hand.
Servings: 1 Cup
- 1/4 to 1/2 Ounce Cannabis
- 1 cup Butter
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg
The Recipe: Leftover Fried Chicken and Pineapple Nachos
Make sure you have your chicken shredded and ready to go!
The easiest way to shred chicken is to use two forks, and place the chicken into a large bowl.
Pull apart in opposite directions and go with the grain of the chicken and not against it.
Cost: 15 +/-
- 1/2 cup sour cream
- 2 tbsp cannabis butter
- 2 tsp jerk sauce
- 6 cups tortilla chips
- 3 cups cheddar cheese grated
- 1 cup pineapple cubed
- 1/2 small red onion chopped finely
- 2 jalapeno peppers minced
- 2 green onion stalks chopped finely
- 2 cups leftover chicken shredded
Preheat oven to 400°F. In a small bowl, combine sour cream, cannabutter and jerk sauce. Set aside until serving.
Layer about ⅓ of the tortilla chips on a baking sheet with parchment paper. Top with about ⅓ of cheese, fried chicken, pineapple, red onion and jalapeno peppers. Then repeat with another layer — ⅓ of the tortilla chips, cheese, chicken, pineapple, onion and jalapenos. Place the nachos in the oven to bake for 5 minutes, until the cheese is melted.
Remove the nachos and make another layer using the remaining ingredients, forming a pyramid. Return to the oven for an additional 10 minutes until the cheese is bubbling and tortilla chips are beginning to brown.
Spoon a large dollop of the jerk sour cream on the top of the nachos and sprinkle with green onions. Enjoy!
If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.
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As always, happy canna-cooking!