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Nachos have a rich history that originated in Mexico, where they were invented in the 1940s by a man named Ignacio “Nacho” Anaya. His creation, which consisted of tortilla chips topped with melted cheese and jalapeños, quickly gained popularity and has since evolved into a versatile dish enjoyed around the world. The introduction of BBQ Pulled Chicken into this classic recipe takes nachos to new heights, adding a smoky, sweet, and savory twist that enhances the overall flavor profile.

BBQ Pulled Chicken Nachos

Discover the ultimate comfort food with BBQ Pulled Chicken Nachos! This delightful dish features tender, flavorful pulled chicken drenched in tangy BBQ sauce, layered over crispy tortilla chips, and topped with a mix of tantalizing ingredients. Perfect for parties or cozy nights in, these nachos offer an explosion of flavors that everyone will love. Easily adaptable to fit various dietary needs, they invite friends and family to share in a delicious experience. Ready to elevate your snack game?
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Ingredients
  

For the Pulled Chicken:

2 cups cooked chicken (shredded, rotisserie chicken works well)

1 cup BBQ sauce (your favorite brand or homemade)

1 tablespoon apple cider vinegar

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

For the Nachos:

8 ounces tortilla chips

1 ½ cups shredded cheddar cheese

1 cup black beans (rinsed and drained)

1 cup corn (fresh, frozen, or canned)

1 jalapeño (sliced, optional for heat)

½ cup sour cream (for drizzling)

¼ cup green onions (chopped)

¼ cup fresh cilantro (chopped, for garnish)

1 avocado (diced, for topping)

Instructions
 

Prepare Pulled Chicken:

    - In a medium bowl, combine shredded chicken, BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper. Mix well until the chicken is fully coated in the sauce.

      - Transfer the mixture to a saucepan and heat over medium-low for about 5-7 minutes, or until warmed through.

        Assemble Nachos:

          - Preheat your oven to 350°F (175°C).

            - Spread an even layer of tortilla chips on a large baking sheet lined with parchment paper.

              - Evenly distribute the pulled chicken over the chips, followed by the black beans, corn, jalapeño slices, and cheddar cheese.

                Bake:

                  - Place the assembled nachos in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly.

                    Finish and Serve:

                      - Remove the nachos from the oven and let them cool for a minute.

                        - Drizzle sour cream over the top and sprinkle with chopped green onions and cilantro.

                          - Top with diced avocado for a creamy addition.

                            - Serve immediately with extra BBQ sauce on the side for dipping if desired.

                              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6