Layered BBQ Chicken Nachos
Prep: 15 minutes
Broil: 8 minutes • Serves: 8
1-1/4 cups shredded skinless rotisserie chicken breast meat
1/4 cup lower sodium barbeque sauce
1 bag (8 ounces) lower sodium blue corn tortilla chips (about 8 cups)
3/4 cup drained and rinsed lower sodium pinto beans
1/2 cup drained no salt added sweet corn
3/4 cup shredded sharp Cheddar cheese
1 cup quartered cherry tomatoes
3/4 cup finely shredded green and/or purple cabbage
1/4 cup chopped green onions
1.Preheat broiler to low. Line large rimmed baking pan with nonstick foil; spray with cooking spray. In small bowl, toss chicken and 2 tablespoons barbeque sauce.
2.Spread half the tortilla chips on prepared pan; layer with half each of the chicken mixture, beans, corn and cheese. Repeat layers with remaining tortilla chips, chicken mixture, beans, corn and cheese; broil 8 minutes or until cheese melts.
3.Serve nachos topped with tomatoes, cabbage and onions drizzled with remaining 2 tablespoons barbeque sauce. Makes about 10 cups.
Approximate nutritional values per serving (1-1/4 cups):
268 Calories, 11g Fat (3g Saturated), 27mg Cholesterol,
232mg Sodium, 30g Carbohydrates, 4g Fiber, 13g Protein