Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) paprika
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and pepper to taste
  • 1 cup (240ml) BBQ sauce
  • 1 large bag (10-12 oz, or 280-340g) tortilla chips
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 cup (150g) frozen corn, thawed
  • 1/2 red onion, thinly sliced
  • 1 jalapeño, thinly sliced (optional)
  • 1/2 cup (120ml) sour cream or Greek yogurt (optional)
  • 1/4 cup (60ml) chopped fresh cilantro (optional)
  • 1 avocado, diced (optional)
  • Hot sauce (to taste, optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with paprika, garlic powder, onion powder, salt, and pepper. Cook until cooked through, about 6-8 minutes per side.
  2. Remove chicken from skillet and let cool slightly. Shred chicken using two forks. Toss shredded chicken with BBQ sauce.
  3. Preheat oven to 350°F (175°C). Spread tortilla chips in a single layer on a baking sheet.
  4. Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the chips. Top with black beans, corn, red onion, and jalapeño (if using).
  5. Distribute the BBQ chicken evenly over the toppings.
  6. Sprinkle the remaining cheddar and Monterey Jack cheese over the chicken.
  7. Bake in preheated oven for 10-12 minutes, or until cheese is melted and bubbly.
  8. Remove from oven and top with sour cream (or Greek yogurt), cilantro, and diced avocado.
  9. Serve hot with your favorite hot sauce.