Nach’yos: 15 minutes to make, 5 minutes to scarf down.  

1 shredded rotisserie chicken

4 handfuls of tortilla chips

3 cups Mexican cheese blend

1/4 sliced red onion

1 cup bbq sauce (I use Lilly’s BBQ Smoky and about 1-2 tablespoons of Frank’s RedHot)

1 sliced jalepeño

1-2 diced roma tomatoes

diced avocado

chopped scallions

chopped cilantro


Preheat the oven to 400°.

Add a small amount of vegetable oil to a large skillet on medium/high heat and cook the red onions for a about 5 minutes or until soft.  Add in the shredded chicken and stir together.  Douse the chicken and onions in bbq sauce and stir.  Turn the heat down to low and continue stirring.

Line a large baking pan with foil and spray with non-stick oil and then cover the pan with tortilla chips.  Sprinkle a layer of cheese over the chips and bake for about a minute or two.

Pull the cheesy chips out of the oven and evenly coat them with the bbq chicken and onions.  Add the jalepeños, tomatoes, and a shit ton more cheese.  Bake for a few minutes until the cheese is all melted and the edges of the chips start to look crispy.  Pull out of the oven and garnish with avocado, scallions, and cilantro.

Dig in.


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