BBQ Chicken Sweet Potato Nachos

Name: BBQ Chicken Sweet Potato Nachos
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Try something new for game day.

By Tina MartinezPublished: Jan 10, 2023

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bbq chicken sweet potato nachos on a blue plate

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

616

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Switch up your usual nachos with sweet potato chips layered with barbecue chicken and melty cheese. Garnished with pickled onions and dabs of sour cream, these are nacho average nachos—sorry, we had to!

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Ingredients

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 cup
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 cup
sour cream
1/2 cup
cilantro leaves

Directions

1. Step 1Heat oven to 400°F. Line rimmed baking sheet with parchment paper.
2. Step 2In 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.
3. Step 3In medium bowl, toss shredded chicken and barbecue sauce to coat.
4. Step 4Arrange 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.
5. Step 5Meanwhile, in small bowl, combine sour cream, lime zest, and remaining 2 teaspoons lime juice.
6. Step 6Top nachos with pickled red onion and jalapeño. Drizzle with sour cream sauce and sprinkle with cilantro.