Crispy chips piled with BBQ chicken, mango salsa, cheese, beans, corn, and fresh toppings for festive sharing.
# What You'll Need:
→ BBQ Chicken
01 - 2 cups cooked chicken breast, shredded
02 - 1 cup BBQ sauce (ensure 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 Assembly
10 - 8 ounces tortilla chips (opt for gluten-free if preferred)
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
# Steps to Follow:
01 - Set oven temperature to 400°F (200°C) and allow to fully preheat.
02 - Combine shredded chicken breast with BBQ sauce in a mixing bowl and toss evenly to coat.
03 - In a separate mixing bowl, combine diced mango, red onion, jalapeño, red bell pepper, chopped cilantro, lime juice, and salt. Stir gently to blend. Set aside for flavors to meld.
04 - Arrange half the tortilla chips on a large baking sheet or ovenproof platter. Evenly distribute half the BBQ chicken, black beans, corn kernels, and shredded cheese over the chips.
05 - Top with the remaining tortilla chips, followed by the rest of the BBQ chicken, beans, corn, and cheese for complete coverage.
06 - Transfer to the oven and bake for 10–12 minutes until the cheese is melted and bubbling.
07 - Remove nachos from oven. Immediately top with mango salsa, diced avocado, sliced green onions, and dollops of sour cream as desired. Serve warm.
