Barbecued Chicken and Smoked Cheese Nachos

Makes one 12-by-18 tray of nachos

Use a rotisserie chicken or a half chicken from barbecue restaurant that uses real wood for a smoky taste. In a pinch buy smoked chicken or turkey at the supermarket deli. If deli chicken is the only easy choice, buy it in thick slices that can be cut into a medium dice.

You can use supermarket barbecue sauce or your own concoction for the final assembly of the nachos.

The recipe can easily be doubled.

3/4 pound cooked chicken, diced 2 tablespoons barbecue sauce 5 ounces corn tortilla chips, about 4 cups 1 1/2 cups shredded Monterey Jack 1 1/2 cups smoked mozzarella, grated * 1/2 cup minced red onion

Preheat broiler. Arrange a rack 6 inches from the broiler unit.

Toss the chicken with the barbecue sauce.

Arrange the chips in a single layer on a 12- by 18-inch cookie sheet or ovenproof platter. Sprinkle the Monterey Jack cheese evenly over the chips. Spoon the barbecued chicken and red onion onto each chip and sprinkle the grated smoked mozzarella on top. Broil until the cheese is melted and bubbly, two to three minutes.

  • Use any smoked cheese such as smoked Gouda.

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