Barbecue Chicken Nachos

Barbecue Chicken Nachos

Serves 4 to 8

Ingredients:
Chicken breasts
Fajita seasoning mix
1 yellow onion
Oil
Barbecue sauce
Tortilla chips
Shredded cheese
Sour cream
Cilantro, for garnish

Pico de Gallo:
2 Roma tomatoes, diced
2 teaspoons chopped cilantro
1 teaspoon lemon juice

Seasonings:
1 1/2 teaspoons kosher salt
1/4 teaspoon pepper
1/4 teaspoon granulated garlic
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper, or to taste

Guacamole:
Avocado

Directions:
1. Do ahead: Rub the chicken breasts with the fajita mix. Let rest at least 4 hours, or overnight.
2. Do ahead: For the Pico de Gallo, combine all the ingredients in a medium bowl and refrigerate, covered, until needed.
3. Do ahead: For the Guacamole, mash the avocado pulp with a fork in a medium bowl, then mix in the remaining ingredients. Press plastic wrap onto the surface and refrigerate until needed.
4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
5. Grill the chicken 5 to 6 minutes per side, turning once, until cooked through and no longer pink in the center. Let rest 10 minutes, then cut into small chunks.
6. Sauté the yellow onion in the oil until softened. Drain the oil and stir the onion into the barbecue sauce. Fold in the diced chicken and set aside.
7. Preheat the oven to 375°F.
8. Spread the tortilla chips in a single layer on a baking sheet and heat in the oven just until warm.
9. Spread the chicken mixture on each chip and sprinkle with cheese. Bake until the cheese melts, then serve with sour cream, Pico de Gallo and Guacamole. Garnish with cilantro.

Tip:
Save time by buying fresh pico de gallo and guacamole from the refrigerated section of most markets.