Fried corn tortillas topped with Mexican cheeses, black beans, and Citrus Chipotle BBQ chicken. Garnished with guacamole, jalapeno, and cilantro.
12 ea Corn tortillas, quartered, fried
6 fl-oz Mexican cheese blend, grated
2 fl-oz Refried black beans
6 fl-oz Pulled chicken meat
2 fl-oz Sweet Baby Ray's Citrus Chipotle Barbecue Sauce
2 fl-oz Guacamole
12 ea Jalapeno, slices, seeded
12 ea Cilantro, leaves
Lay fried corn tortillas out on sheet pan and top each tortilla with 1 tablespoon of grated Mexican cheeses and place in cheese melter or hot oven at 400F until cheese is melted.
Remove from oven and top each tortilla with 1 teaspoon of hot beans, 1 tablespoon of hot pulled chicken meat tossed with Sweet Baby Ray's Citrus Chipotle Barbecue Sauce, 1 teaspoon of guacamole, 1 jalapeno slice and 1 cilantro leaf.
Remove each tortilla nacho from sheet pan and arrange on a hot serving platter.
Sprinkle with chopped cilantro and serve.
