This nacho recipe is the perfect way to use up those BBQ chicken leftovers from your last cookout! Feel free to adjust the ingredients any way you like. Also, consider dividing the nachos over two smaller baking sheets when serving these up for a crowd. You can stagger the cooking time this way there will be hot nachos ready to go out of the oven, after the first tray gets devoured!
1/4 cupsour cream or greek yogurt, thinned with a little water
DIRECTIONS
Preheat oven to 400 degrees F with the baking rack placed in the center. Then spread your tortilla chips out on a large skillet or baking sheet.
Scatter the cheese over the tortilla chips. Then add the leftover BBQ chicken and the beans. Next, add spoonfuls of the beans over the chicken, and cheese, and chips. Add more cheese over
Bake in the oven for about 5-7 minutes or until all the cheese has melted. Leave in closer to 7 minutes if you like the cheese and chips browned and bubbly. Remove from the oven.
Finish the nachos by randomly scattering the rest of the ingredients on top, including the corn, coleslaw, tomatoes, pickled jalapenos, scallions and sliced red onions.
Optional: Before serving, drizzle with BBQ sauce and sour cream/Greek yogurt.