Ingredients:

  • 3 cups shredded rotisserie chicken breast
  • 1/2 cup low-sugar BBQ sauce
  • 1 tsp smoked paprika
  • 12 oz thick-cut corn tortilla chips
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/4 cup thinly sliced red onion
  • 2 tbsp pickled jalapeños, sliced
  • 2 tbsp fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt
  • 1 medium avocado, diced

Instructions:

  1. Mix the chicken. In a medium mixing bowl, combine the shredded rotisserie chicken, low sugar BBQ sauce, and smoked paprika. Stir until the chicken is thoroughly coated. Note: Don't over sauce or the nachos will get wet.
  2. Prep the pan. Line a large rimmed baking sheet with parchment paper and spread the tortilla chips in a single, even layer.
  3. Create the barrier. Sprinkle half of the shredded sharp cheddar and Monterey Jack cheeses over the chips. Note: Ensure every chip has a little cheese on it to block the sauce.
  4. Add the protein. Distribute the BBQ chicken mixture evenly across the cheese layer.
  5. Add the zing. Scatter the thinly sliced red onions and sliced pickled jalapeños over the chicken.
  6. Lock it in. Top with the remaining shredded cheese to keep everything from sliding off the chips.
  7. Bake the nachos. Place the pan in a preheated 400°F (200°C) oven for 10–12 minutes until the cheese is bubbly and the edges of the chips are toasted.
  8. Add the finish. Garnish with chopped fresh cilantro.
  9. Serve and side. Plate the pan or serve it directly on the parchment with diced avocado and plain Greek yogurt on the side.