# Components:
→ BBQ Chicken
01 - 2 cups cooked chicken breast, shredded
02 - 1 cup BBQ sauce (gluten-free if needed)
→ Mango Salsa
03 - 1 large ripe mango, peeled and diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and minced
06 - 1/2 red bell pepper, diced
07 - 1/4 cup fresh cilantro, chopped
08 - Juice of 1 lime
09 - 1/4 teaspoon salt
→ Nachos
10 - 8 ounces tortilla chips (choose gluten-free if needed)
11 - 2 cups shredded Monterey Jack or cheddar cheese
12 - 1/2 cup canned black beans, rinsed and drained
13 - 1/2 cup fresh corn kernels or thawed frozen corn
14 - 1 avocado, diced (optional)
15 - 1/4 cup sour cream (optional)
16 - 2 green onions, sliced (for garnish)
# Directions:
01 - Set the oven to 400°F and allow it to fully preheat.
02 - In a mixing bowl, thoroughly combine the shredded chicken breast with BBQ sauce until evenly coated.
03 - In another bowl, mix together the diced mango, red onion, jalapeño, red bell pepper, chopped cilantro, lime juice, and salt. Stir well and set aside.
04 - Arrange half of the tortilla chips on a large baking sheet or oven-safe platter. Evenly distribute half the BBQ chicken, black beans, corn kernels, and shredded cheese over the chips. Repeat with remaining chips and toppings to create a second layer.
05 - Place the layered nachos in the oven and bake for 10 to 12 minutes or until the cheese is melted and bubbly.
06 - Remove nachos from the oven. Immediately top with mango salsa, diced avocado, sliced green onions, and dollops of sour cream if using.
07 - Transfer the nachos to the table and serve while hot for maximum crunch and flavor.
