Sizzling Stacked BBQ Chicken Nachos

Allergens

Gluten (in tortilla chips)

Ingredients

• 1. 12 oz tortilla chips 2. 1 lb cooked shredded chicken breast (smoked or grilled) 3. 2 cups shredded cheddar cheese 4. 1 cup BBQ sauce (homemade or store
• bought) 5. 1/2 cup sour cream 6. 1/4 cup sliced green onions 7. 1/4 cup chopped fresh cilantro 8. 1 jalapeño, thinly sliced (optional) 9. 1 lime, cut into wedges

Instructions

1. Preheat oven to 350°F (175°C).
2. Arrange a single layer of tortilla chips on a large baking sheet or pizza stone.
3. Spread a thin layer of BBQ sauce evenly over the chips.
4. Top with half of the shredded chicken, distributing it evenly.
5. Sprinkle 1 cup of shredded cheddar cheese over the chicken.
6. Repeat layers: tortilla chips, BBQ sauce, remaining shredded chicken, and 1 cup shredded cheddar cheese.
7. Bake in the preheated oven for 8 10 minutes or until cheese is melted and bubbly.
8. Remove from oven, let cool slightly, then drizzle with sour cream and top with green onions, cilantro, and jalapeño slices (if using). Serve immediately with lime wedges.

Chef’s Insight

Experiment with different sauces and cheeses to create your own signature version of these sizzling nachos!

Notes

For a true BBQ Smokehouse experience, serve with sides like coleslaw and cornbread.