Sweet and Spicy Nachos

Servings: 2

Chipotle Barbecue Sauce:

• 1          tablespoon canned chipotle pepper in adobo sauce
• 2          tablespoons barbecue sauce
• 2          tablespoons freshly squeezed lime juice
• 1          teaspoon honey

• 3          ounces baked tortilla chips (about 28 chips)
• 1/2       jalapeno, seeded, stemmed and finely minced (optional)
• 2          tablespoons finely diced red onion
• 4          ounces grilled chicken, diced (about 3/4 cup)
• 1/4       cup shredded Monterey Jack cheese
• 1/4       cup queso Cotija Mexican cheese, crumbled
• 1/2       avocado, halved, pitted, peeled and diced
• 1          cup halved California grapes
• 3          tablespoons chopped cilantro

1. Heat oven to broil.
2. In food processor or blender, puree chipotle pepper, barbecue sauce, lime juice and honey until smooth.
3. Line baking sheet with aluminum foil and arrange tortilla chips in single layer.
4. Sprinkle chips with jalapeno, if desired; onion; chicken; and Monterey Jack cheese. Drizzle with Chipotle Barbecue Sauce.
5. Place tray in oven about 6 inches below element; broil 1-2 minutes until cheese is melted. Remove from oven, sprinkle with Cotija Mexican cheese, avocado, grapes and cilantro.