BBQ Nachos with Pineapple Salsa

Fun fact: we were sorority sisters and roommates at The University of Alabama, and were raised college football fans (Roll Tide!)! So, when @dudley_stephens launched their college collection, we made the perfect game day snack to celebrate! These nachos are SO good and the pineapple salsa makes them extra special! You can find us cozy in our Dudley all football season, eating these nachos! Photo 📸: @juliadags

BBQ Nachos with Pineapple Salsa

For the salsa:

1/2 cup minced red onion
2 Tablespoons lime juice
1 teaspoon salt
2 Tablespoons Olive Oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 1/2 cup small diced pineapple
1 jalapeno, seeds and membranes removed, minced (about 2 Tablespoons)
1/2 fresno chili, seeds and membranes removed, minced (about 1 Tablespoon) *if you can not find a fresno chili just used one extra jalapeno
1/4 cup finely chopped cilantro

Combine the red onion, lime juice and salt and let sit while you prepare other ingredients.

Whisk together the olive oil, cumin and coriander. Add pineapple, jalapenos, fresno chilis, cilantro and red onion mixture and stir until everything is combined.

For the nachos:

12 oz bag of corn tortilla chips
2 cups of shredded chicken (we used rotisserie)
1 cup of BBQ sauce (we used a Memphis-style BBQ sauce)
1 can of black beans, drained
1 cup of shredded cheddar cheese
1 cup of shredded Monterey Jack cheese
1 avocado, cubed
1 cup sour cream
Extra BBQ sauce for drizzling

Preheat oven to 425 degrees

Lay out tortilla chips on a baking sheet (we lined ours with parchment paper), being careful not to include the chips that have become small crumbs. Mix the shredded chicken and bbq sauce together. Spoon chicken mixture over the chips, then spoon black beans and sprinkle with cheese.

Place nachos in the oven for 12 minutes, or until cheese is melted and bubbly.

Once out of the oven, top with avocado, sour cream, pineapple salsa and an extra drizzle of bbq sauce.