grilled chicken nachos (2 ways)
INGREDIENTS
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24 ounce bag of tortilla chips
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salt and pepper to taste
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sour cream for serving
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salsa for serving
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guacamole for serving (see related recipe)
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for mexican style chicken nachos:
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1 cup cooked chicken, shredded (we used rotisserie chicken)
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1 cup mexican blend cheese
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1 can black beans, drained and rinsed
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½ cup plum or cherry tomatoes, diced
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½ onion, diced and carmelized
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1 tablespoon chicken taco seasoning
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for bbq chicken nachos:
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1 cup cooked chicken, shredded
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1 cup shredded queso cheese
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½ cup bbq sauce (we used blues hog)
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2 tablespoons fresh cilantro, minced
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½ onion, diced and carmelized
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