BBQ Shredded Chicken Nachos

Ingredients

• 1 lb shredded chicken, such as slow cooker shredded chicken, or leftover rotisserie chicken (450 grams)
• 1/2 cup BBQ sauce, of your choice ( 120 ml)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 8 oz tortilla chips (225 grams)
• 1 1/2 cups canned black beans (drained and rinsed, 14 oz/ 400 grams can)
• 1 1/2 cups reduced-fat sharp cheddar cheese, shredded (150 grams)
• 1 cup Monterey Jack cheese, shredded (or another hard cheese like Colby) (120 grams)
• 1 cup cherry tomatoes (diced)
• 1 avocado (diced)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño (chopped (optional))
• Lime wedges (for serving)
• 1/2 cup light sour cream (120 grams)
• 1 tablespoon lime juice (optional, you could just use sour cream)
• Pinch of salt

Instructions

1. 1

   Prepare the BBQ chicken: In a skillet over medium heat, combine the shredded chicken, BBQ sauce, smoked paprika, chili powder, garlic powder, onion powder and cumin. Cook for 3–4 minutes, stirring occasionally, until warmed through and evenly coated. Remove from heat.

2. 2

   Make the light lime sour cream: In a small bowl, whisk together the light sour cream, lime juice and salt. Refrigerate until ready to serve.

3. 3

   Assemble the nachos: Preheat the oven to 400°F (200°C). Arrange half the tortilla chips on a large sheet pan or oven-safe platter. Top with half the BBQ chicken, cheddar, Monterey Jack and black beans. Repeat with a second layer. Layering this way ensures every bite gets toppings instead of leaving plain chips underneath.

4. 4

   Bake: Bake for 10–12 minutes, or until the cheese is melted, the nachos are heated through, and the edges begin to lightly brown. Remove from the oven.

5. 5

   Finish with fresh toppings: Top with diced tomatoes, avocado, red onion, cilantro and jalapeños (if using). Drizzle with the light lime sour cream and serve immediately with lime wedges.