Fact: Not all nachos are created equal. You’ll agree after you reach into this pile of tortilla chips loaded with mouth-watering layers of shredded chicken drenched in homemade BBQ sauce, melted cheese and pickled jalapeños.

Ingredients

BBQ Shredded Chicken
1 cup ketchup
¼ cup apple sauce
1 tbsp apple cider vinegar
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
1/8 tsp ground cloves
¼ tsp cinnamon
1 tsp ground ginger
1 tbsp smoked paprika
½ tsp dried thyme
½ cup water
2 chicken breasts

Pickled Jalapeños
½ cup white vinegar
½ cup water
2 cloves garlic, smashed
1 tbsp sugar
1 tsp salt
3 jalapeños, sliced
1 350g bag of nacho chips
1½ cup shredded cheddar cheese
2 tomatoes, diced
½ red onion, diced
½ cup cilantro

Optional garnish : fresh cilantro

Preparation

In a medium bowl, combine the sauce ingredients and transfer to an 8x8 baking dish. Place chicken breast in the dish, making sure they are submerged in the sauce.
Steam for 25 minutes and once cooled slightly, shred the chicken.
Select the Convection mode and set the temperature to 375°F to preheat the oven.
Put back the shredded chicken in the oven and bake for another 25 minutes, until the sauce caramelizes.
In the meantime, procced to pickling the jalapenos. Combine all the pickling ingredients in a pot and bring to a boil. Remove from heat and add in the sliced jalapenos and allow to cool.
On a metal tray, place a layer of ½ chips, ½ the cheese, tomatoes and onions as well as half the chicken. Repeat with next layer and then sprinkle with pickled jalapenos.
Bake for 10 minutes and serve with guacamole, sour cream and cilantro if required.