8 oz tortilla chips (a little less than a standard bag)
2 cups sharp cheddar cheese, freshly shredded
1 cup black beans, drained
½ lb skinless chicken breasts, cooked and shredded (rotisserie is okay)
1 cup of BBQ sauce, and more for topping
½ avocado, diced
¼ red onion, finely diced
¼ cup chopped green onions
¼ cup chopped fresh cilantro
1 jalapeño, thinly sliced
Sour cream, for topping
Preheat the oven to 425 F.
Arrange the tortilla chips on a rimmed baking sheet in an even layer. Top chips with cheddar cheese, and black beans.
In a small bowl mix together shredded chicken breast and 1 cup of your favorite BBQ sauce until the chicken is evenly coated. Top chips with BBQ chicken and bake for 10-15 minutes or until the cheese is bubbling.
Drizzle a bit more BBQ sauce to the tops of nachos.
Top nachos with avocado, red onion, green onions, cilantro and jalapeno. Dollop the sour cream in 4-5 parts of the nachos and serve right away.