Champ’s cheese crisp

Ingredients:

  • 1-1/2 pounds boneless, skinless chicken thighs

  • 3/4 cup Champ’s Chip Sauce

  • 2 tablespoons butter

  • 1 pkg ranch salad dressing mix

  • 1 pkg (10 ounces) hearts of romaine salad mix

  • 1 cup julienned carrot

  • 1 medium ripe avocado, peeled and cubed

  • 1/2 cup crumbled blue cheese

  • 1/2 cup blue cheese salad dressing

Directions

  1. Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with Champ’s Chip Sauce, butter and ranch dressing mix. Cook, covered, on low for 2-1/2 to 3 hours or until thermometer inserted in chicken reads 165°.

  2. Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through.

  3. Place romaine salad mix in a serving dish. Top with chicken, carrot, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.

Champ’s Chicken Salad

Ingredients:

  • 1-1/2 pounds boneless, skinless chicken thighs

  • 3/4 cup Champ’s Chip Sauce

  • 2 tablespoons butter

  • 1 pkg ranch salad dressing mix

  • 1 pkg (10 ounces) hearts of romaine salad mix

  • 1 cup julienned carrot

  • 1 medium ripe avocado, peeled and cubed

  • 1/2 cup crumbled blue cheese

  • 1/2 cup blue cheese salad dressing

Directions

  1. Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with Champ’s Chip Sauce, butter and ranch dressing mix. Cook, covered, on low for 2-1/2 to 3 hours or until thermometer inserted in chicken reads 165°.

  2. Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through.

  3. Place romaine salad mix in a serving dish. Top with chicken, carrot, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.

Champ’s Pork nachos

Ingredients:

  • 3 lbs Pork Shoulder

  • 1/2 tsp cumin

  • 1 tsp red pepper flakes

  • 2 tsp smoked paprika

  • 2 tsp onion powder

  • 1 tbsp parsley

  • 1 tsp chili powder

  • 1 tsp oregano

  • Salt and pepper to taste

  • 4 cloves garlic, diced

  • 2 oranges, juiced

  • 2 limes 

  • 14.5 oz Crushed tomato

  • 1 cup Champ’s Chip Sauce

  • 1 bag tortilla chips

  • 2 cups Mexican Cheese Blend

  • Cilantro, for garnish

  • Avocado, for garnish

  • Sour Cream, for garnish

  • Jalapeño, for garnish

Directions

  1. Preheat oven to 325 degrees F.

  2. Remove fatty layer from pork shoulder (if applicable) and season with salt and pepper, to taste. Add cumin, red pepper flakes, smoked paprika, onion powder, parsley, chili powder, and oregano to a small bowl and whisk together until combined. Coat pork with seasonings and add to a large Ziploc bag.

  3. Squeeze oranges and lime juice into Ziploc bag and add diced garlic cloves. Allow pork to marinate in the refrigerator for 30 minutes to an hour.

  4. Coat the bottom of an oven safe dutch oven in avocado oil. Heat oil on high. Remove pork from Ziploc bag and sear on both sides, about 4-5 minutes per side. Add Champ’s Chip Sauce and crushed tomatoes. Season with additional salt.

  5. Braise in the oven for 4 hours, until pork is fork tender. Keep oven on.

  6. On a large plate, add tortilla chips/nachos as the first layer. Sprinkle cheese and add the pulled pork. Add more tortilla chips on top and then another layer of cheese and pulled pork. Add to the oven for about 5 minutes so that the cheese can melt.

  7. Top with Champ’s Chip Sauce, avocado, sour cream and cilantro – and any toppings you’d like to add! Squeeze lime juice on top and serve immediately.

Champ’s Best Breakfast Burrito

Ingredients:

  • Bacon (6 slices)

  • Russet Potatoes (2 medium)

  • 1 medium yellow onion

  • 1 can green chiles

  • 6 eggs

  • ¼ cup Champ’s Chip Sauce

  • Shredded Cheese

  • Flour tortillas

  • Avocado

  • Fresh cilantro

Directions

  1. Cut 6 pieces of bacon in to about ¼ to ½ inch pieces and sauté 'til crispy (breakfast sausage or chorizo works great here too).

  2. Remove the bacon and set aside.

  3. Dice two medium size potatoes in to ½ inch cubes (russet are preferred by me because they stay together better, but any variety will work).

  4. Dice one medium onion.

  5. Cook potatoes and onions together in the bacon fat (or remove it and add your fat/oil of preference) until potatoes are fork tender

  6. Add 1 can green chiles (substitute fresh jalapeños or your favorite pepper).

  7. Then, scramble 6 eggs in to the burrito mix. Once eggs are to desired doneness, add the bacon back in.

  8. Mix in ¼ cup Champ’s Chip Sauce.

  9. Add your favorite cheese to the mix, or add directly to your tortilla!

  10. Wrap in a warm flour tortilla (or make a taco with smaller corn tortillas).

  11. Don't forget to add some fresh avocado and cilantro.