Delicious barbecue pulled chicken, queso, jalapenos, tomatoes and chilis combine into a flavorful snack that is perfect for game day!
Make a thick roux by melting the butter over low heat and mixing in the flour. Put the milk over medium heat until it is just about to boil. Do not burn the milk. Once hot, slowly add the milk to the roux while mixing and mix well until uniform creating a thick bechamal sauce.
Turn the bechamal down to low heat and slowly add the shredded cheese. Mix often until the cheese has uniformly melted into a thickened cheese sauce. Add the chopped onions, Rotel, half of the corn and half of the chopped jalapenos and allow to slowly simmer, but not boil. Season with salt and pepper.
Preheat your oven to 350 degrees.
Line the bottom of a 12 inch oven safe skillet with thick tortilla chips. Next, add a layer of the shredded chicken and some of your cheese sauce. Sprinkle on half of the remaining beans and corn, as well as half of the remaining chopped jalapenos.
Repeat by placing another layer of chips, and the remaining chicken, beans, corn, and jalapenos.
Place into oven and cook for ten minutes. After ten minutes top the nachos with your parsley and cilantro. Cook for five more minutes.
After 15 minutes of cook time, remove your skillet and serve with toppings of your choice in separate bowls, or if you want to place toppings on to the nachos, do so right before serving. Bon appetit!