1/2 pound boneless skinless chicken breasts, cooked and shredded
1/2 cup Agave BBQ Sauce divided
1 cup shredded cheddar cheese
3 tablespoons pickled jalapeno
1/2 cup tomatoes, diced
2 tablespoons black olives, sliced
Directions
Preheat oven to 400°F. Line a sheet pan with greased foil. Spread chips evenly on pan.
In a medium bowl, combine chicken with 1/4 cup Agave BBQ Sauce. Layer chicken and remaining ingredients over top of chips making sure to evenly distribute ingredients.
Bake 12-15 minutes, or until cheese is melted. Drizzle with remaining 1/4 cup Agave BBQ Sauce over nachos and serve immediately.
