Sweet-and-Spicy-Nachos

DIRECTIONS

In a food processor or blender, pureé chipotle pepper, barbecue sauce, lime juice, and honey until smooth. Line a baking sheet pan with aluminum foil and arrange the tortilla chips on it in a single layer.

Sprinkle the chips with jalapeño, onion, chicken, and Monterey Jack cheese; drizzle with the Chipotle Barbecue Sauce. Heat oven to broil then place tray in oven about 6 inches below the element and broil for 1 to 2 minutes until cheese is melted. Remove quickly from the oven, sprinkle with Cotija Mexican cheese, avocado, grapes, and cilantro. Serve immediately.

Ingredients

Chipotle Barbeque Sauce
1 tablespoon canned chipotle pepper in adobo sauce
2 tablespoons prepared barbecue sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon honey

3 ounces baked tortilla chips (about 28 chips)
1/2 jalapeño, seeded, stemmed, finely minced (optional)
2 tablespoons finely diced red onion
4 ounces grilled chicken, diced (about 3/4 cup)
1/4 cup shredded Monterey Jack cheese
1/4 cup queso Cotija Mexican cheese, crumbled
1/2 avocado, halved, pitted, peeled, diced
1 cup halved California grapes
3 tablespoons chopped cilantro

DIRECTIONS

In a food processor or blender, pureé chipotle pepper, barbecue sauce, lime juice, and honey until smooth. Line a baking sheet pan with aluminum foil and arrange the tortilla chips on it in a single layer.

Sprinkle the chips with jalapeño, onion, chicken, and Monterey Jack cheese; drizzle with the Chipotle Barbecue Sauce. Heat oven to broil then place tray in oven about 6 inches below the element and broil for 1 to 2 minutes until cheese is melted. Remove quickly from the oven, sprinkle with Cotija Mexican cheese, avocado, grapes, and cilantro. Serve immediately.

Notes

To make homemade, baked tortilla chips, heat oven to 375 F. Brush or spray a small amount of oil on each side of corn tortillas. Cut into 6 triangles and place on a baking sheet pan. Bake for about 10 minutes.
Recipe created by Malena Perdomo, M.S., R.D., C.D.E. for the California Table Grape Commission.

This is a Gluten-free recipe

Servings

Makes 2 servings

Nutritional Information

Nutritional analysis per serving: Calories 570; Protein 27 g; Carbohydrate 58 g; Fat 27 g (35% Calories from Fat); Saturated Fat 8 g (13% Calories from Saturated Fat); Cholesterol 90 mg; Sodium 710 mg; Fiber 3 g.