August 24th, 2012
Recipe by Paula Bowman
Preheat oven to 375°F.
In a bowl, combine chicken and barbeque sauce and toss until coated.
Arrange tortilla chips in a single layer on a large rimmed sheet pan. Spoon chicken mixture evenly over chips and sprinkle with corn, red onion followed by grated cheese. Bake in oven until cheese is melted and bubbling, about 12 - 15 minutes. Nachos can be finished under a hot broiler until cheese is slightly browned, if desired. Sprinkle with cilantro and diced avocado and serve immediately with bowls of salsa and sour cream for dipping.
Based on 6 servings, not including sour cream and salsa: 570 calories, 30 g fat, 34 g protein, 4 g fibre, 43 g carbohydrates, 591 g sodium. A good source of vitamin B12 and folate. An excellent source of vitamin E, calcium, magnesium and zinc.