Sheet-Pan BBQ Chicken Nachos
Heritage Shaved Chicken Breast crowns a mountain of melted cheese-covered tortilla chips, topped with red onions, tomatoes, jalapeños, cilantro, and a drizzle of cumin-infused sour cream for a flavor-packed delight.
Ingredients
- 1 14oz. package of Heritage Shaved Chicken Breast
- 1 1/2 cups sour cream
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 cup barbecue sauce
- 2 13 oz. bags tortilla chips
- 5 cups shredded cheddar cheese
- 1/2 cup pickled red onions
- 3 plum tomatoes, seeded and chopped
- 1 small jalapeño, thinly sliced
- Fresh cilantro leaves, for garnish
Prep time: 20 minutes
Cook time: 15 minutes
Ready in: 35 minutes
Serves: 4-6
Directions
- Preheat oven to broil. In a small bowl, combine sour cream and cumin. Set aside for topping nachos.
- In a large skillet over medium-high heat, heat oil. Add Heritage Shaved Chicken Breast and cook, stirring occasionally, until light golden-brown, about 6 minutes. Stir in barbecue sauce and continue to cook until chicken is thoroughly cooked and coated, about 1-4 minutes.
- Place tortilla chips on a large rimmed baking sheet. Top with cheese, and broil until melted, about 3-5 minutes. Top with chicken mixture, red onions, tomatoes, jalapeñoes and cilantro. Drizzle with sour cream mixture, and enjoy.
