About the Recipe
Combine two favorites into one fun and easy dinner, or serve it as game
day snacks. Family and friends will love big pile of this cheesy, saucy
deliciousness.
Ingredients
For the Nachos:
3 cups cooked and shredded chicken
1 1/4 cups of T-Bones BBQ Sauce, divided
one 11-13 oz. bag of tortilla chips
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack or Pepper Jack cheese
1 jalapeno or sweet mini bell pepper, thinly sliced
1/2 cup cherry tomatoes, chopped
1/2 cup chopped pineapple
1/4 cup red onion, thinly sliced Avocado Lime Cream (see below) or guacamole, if desired Cilantro for garnish, if desired
For the Avocado Lime Cream:
one avocado
1/2 cup plain Greek yogurt or sour cream
2 Tablespoons fresh lime juice
salt and pepper
Instructions
For the Nachos:
Preheat the oven to 400°F.
In a bowl, toss the chicken with 1 cup of the T-Bones BBQ Sauce until thoroughly coated.
Scatter the tortilla chips on a sheet pan.
Place chicken evenly over nachos.
Evenly sprinkle with ½ cup cheddar cheese, pepper, tomatoes, pineapple, red onion, and all of the remaining cheddar and Monterey Jack cheese.
Bake nachos for 7-10 minutes until the cheese is melted.
Serve immediately with desired toppings. Try the last ¼ cup of T-Bones BBQ Sauce, cilantro, and Avocado Lime Crema or guacamole.
For the Avocado Lime Cream:
Cut the avocado in half and scrape out the flesh into a small blender, food processor, or bowl. Add the Greek yogurt or sour cream and lime juice.
Notes
Tip: Split everything up into foil packs so everyone can make their own individual nacho packets with their favorite toppings. Or pile everything on baked sweet potato fries.