Easy Double Decker Loaded BBQ Chicken Nachos

There is nothing better than an afternoon of football watching and snacking on some nice cheesy chicken nachos topped with fresh vegetables and fruit.

Prep:
30
minutes
Cook:
25
minutes
TOtal:
55
minutes

Ingredients

  • 1 Bag tortilla chips (NOTE: Make sure to get thick sturdy ones. You do not want ones that easily break)
  • 1 Lb. boneless skinless chicken breast
  • 1 Cup Lillies Q smoky BBQ sauce (For marinating) + 1/2 cup (after it is cooked)
  • 1 Red onion, 1/2 (sliced in horseshoe shape for the marinating) + 1/2 (finely diced for topping)
  • 2 8 oz. bags shredded cheddar cheese
  • 1 Ripe tomato, chopped
  • 1 Cup fresh pineapple, finely diced
  • 1 Avocado, cubed (optional)
  • 1 12 oz. jar sliced jalapeños (NOTE: I bought them from Whole Foods, but you can also get them by clicking this linkfrom Walmart. Brand: Jeff’s Naturals. They are amazing. So crunchy and flavorful)
  • Cilantro leaves, chopped (optional - for garnish)
  • Sour Cream (optional - serve on the side)
  • Salt, pepper and garlic powder to season the chicken

Instructions

  1. Season you chicken with salt, pepper and garlic powder on both sides. Add to a ziploc bag. Slice 1/2 of your red onion into horse shoe shape, then add to the bag. Add 1 cup Lillies Q smoky BBQ sauce. Close the bag and shake and mix to combine. Place in the fridge to marinate at least 30 minutes prior to cooking.
  2. While your chicken marinates, chop your tomatoes, finely dice your pineapple and red onion and chop your cilantro. Place in separate bowls and place in the fridge until ready to serve. Place your cheese and jalapeños in a separate bowl as well. (NOTE: If you are using the avocado as a topping I would wait to cube that until the last minute so the avocado doesn’t brown).
  3. Heat a pan over medium to high heat and spray with non-stick spray. Add your marinated chicken breasts and cook until no longer pink about 12-15 minutes depending on the thickness. Once cooked, remove from heat and place on a cutting board.
  4. While your chicken is cooling, pre-heat your oven to 400 degrees and spray a sheet pan with non-stick spray.
  5. When chicken has cooled, shred and place in a bowl. When all of the chicken is shredded ad 1/2 cup extra BBQ sauce and mix.
  6. On your sheet pan, add one layer of chips, then chicken, then cheese. Repeat and add a second layer on top: chips, then chicken and cheese.
  7. Bake in the oven at 400 degrees for 8-10 minutes. When done, remove from heat. Top with red onion, then tomatoes, then pineapple, then jalapeño coins and garnish with cilantro. Serve immediately with sour cream and avocado on the side if desired.