Chipotle Barbacoa Nachos with Quick Pico

Ingredients

• 4 cups Tortilla chips
• 1 cup Chipotle barbacoa (cooked, shredded)
• 3/4 cup Cheddar cheese (shredded)
• 1/4 cup Monterey Jack cheese (shredded)(optional)
• 1/4 cup Red onion (finely diced)
• 1 cup Roma tomatoes (diced)
• 2 tbsp Cilantro (chopped)
• 1 tbsp Jalapeño (minced)(optional)
• 1 tbsp Lime juice
• 1/4 tsp Kosher salt
• 1/8 tsp Black pepper

Instructions

1. 1

   Quick pico de gallo (10 minutes): In a bowl, combine diced tomatoes, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, salt, and black pepper. Stir and set aside.

2. 2

   Assemble and bake nachos (10 minutes): Preheat oven to 425°F (220°C). Spread tortilla chips on a baking sheet. Evenly layer chipotle barbacoa over the chips, then sprinkle cheeses on top.

3. 3

   Melt and crisp (10 minutes): Bake until cheese is melted and edges of chips are crisp, about 10 minutes. Remove from oven.

4. 4

   Finish (5 minutes): Spoon quick pico over the nachos and serve immediately.