Layered chips with BBQ chicken, mango salsa, cheese, beans, and garnishes make a festive sharing platter.
# Ingredients:
→ BBQ Chicken
01 - 2 cups shredded cooked chicken breast
02 - 1 cup barbecue sauce (ensure gluten-free if required)
→ Mango Salsa
03 - 1 large ripe mango, peeled and diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño pepper, seeded and minced
06 - 1/2 red bell pepper, diced
07 - 1/4 cup chopped fresh cilantro
08 - Juice of 1 lime
09 - 1/4 teaspoon salt
→ Nachos Assembly
10 - 8 ounces tortilla chips (select gluten-free if required)
11 - 2 cups shredded Monterey Jack or cheddar cheese
12 - 1/2 cup canned black beans, rinsed and drained
13 - 1/2 cup fresh or thawed frozen corn kernels
14 - 1 avocado, diced (optional)
15 - 1/4 cup sour cream (optional)
16 - 2 green onions, sliced for garnish
# Directions:
01 - Set oven temperature to 400°F (200°C) and allow to heat fully.
02 - In a mixing bowl, toss shredded chicken breast with barbecue sauce until chicken is generously coated.
03 - Combine diced mango, red onion, jalapeño, red bell pepper, chopped cilantro, lime juice, and salt in a separate bowl, stirring gently to mix. Reserve until assembly.
04 - Arrange half the tortilla chips on a large baking sheet or ovenproof platter. Top evenly with half the BBQ chicken, black beans, corn kernels, and cheese. Repeat layers with remaining chips and ingredients.
05 - Transfer layered nachos to oven and bake for 10 to 12 minutes or until cheese is thoroughly melted and bubbly.
06 - Remove nachos from oven. Immediately top with prepared mango salsa, diced avocado, sliced green onions, and dollops of sour cream as desired.
07 - Present nachos while warm, ensuring toppings remain fresh and vibrant.
