BBQ Chicken Sweet Potato Nachos

• porties: 4 servings
• totale tijd: 30 minutes

Ingrediënten

1/2 tsp. honey or light agave

1/2 tsp. lime zest plus 2 Tbsp plus 2 tsp lime juice, divided

Kosher salt

1 jalapeño, very thinly sliced

1/2 small red onion, thinly sliced

2 rotisserie chicken breasts, shredded (about 2 c.)

3/4 c. barbecue sauce

1 6-oz. bag thick sweet potato chips (we used Terra)

6 oz. Cheddar cheese, coarsely grated (about 11/2 c.)

1/4 c. sour cream

1/2 c. cilantro leaves

Instructies

Heat oven to 400°F. Line rimmed baking sheet with parchment paper.

In small bowl, whisk together honey, 2 tablespoons lime juice and 1/4 teaspoon salt to dissolve. Add jalapeño and onion and toss to combine; let sit, tossing occasionally, until ready to use.

In medium bowl, toss shredded chicken and barbecue sauce to coat.

Arrange sweet potato chips on prepared sheet in single layer; sprinkle with 1 cup cheese, then chicken, then remaining 1/2 cup cheese. Bake until cheese is melted and chicken is warm, 15 to 18 minutes.

Meanwhile, in small bowl, combine sour cream, lime zest, and remaining 2 teaspoons lime juice.

Top nachos with pickled red onion and jalapeño. Drizzle with sour cream sauce and sprinkle with cilantro.