Ingredients:

BBQ Chicken

• 2 cups shredded chicken

• 1/2 cup BBQ sauce

Queso Sauce

• 2 1/2 tablespoons unsalted butter

• 3 tablespoons flour

• 1 cup milk

• 8 ounces shredded white cheddar cheese

• salt and pepper to taste

Nachos

• 12 ounces thick tortilla chips

• 4 ounces shredded white cheddar cheese

• 1/2 cup corn

• black beans

• 1 thinly sliced jalapeno

• 1/2 cup pickled red onions

• 1/2 bunch cilantro leaves

• 6 lime wedges

Instructions

Make the chicken:

1. cook your chicken (I like to use the insta pot). Once cooked, shred chicken. If oyu have a kitchen aid mixer, add the chicken to it a turn to a low speed. It will shred it perfectly in just a few seconds.

2. Add shredded chicken to BBQ sauce and set aside.

Make the Queso Sauce: 

1. Place saucepan over medium heat and melt butter. Once butter has melted, whisk in flour. Continue to whisk until no lumps remain, 1 to 2 minutes.

2. Add milk to saucepan and whisk until no lumps remain. Continue to whisk together until mixture thickens enough to coat the back of a spoon.

3. season with salt and pepper and stir in (8 ounces)shredded cheddar a small handful at time, until all cheese has been added and sauce is smooth. Set aside.

Make the Nachos:

1. Preheat oven to 350˚F.

2. Spread tortilla chips onto a sheet pan in a single layer and evenly sprinkle with half of shredded cheese, BBQ chicken, remaining shredded cheese, then corn kernels, and black beans.

3. Place sheet pan in oven for 6 to 7 minutes or until cheese has just melted.

4. Remove sheet pan from oven and drizzle cheese sauce over pan. Top with sliced jalapeno, pickled red onion, and cilantro leaves. Serve.