There is so much to love about nachos. There is so much to love about barbecue. Why not pair the two this football season! This week is all about game day favorites! There are many variations of this online, but this is how I make it.

You can add or take away if you don’t like a nice kick!

Ingredients:

• 4 cups shredded rotisserie chicken
• 1 cup barbecue sauce
• 1 12-ounce bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup of Monterey Jack cheese
• 1/2 cup pickled jalapeños
• 2 tbsp creole seasoning
• Sour cream, pico de gallo, sliced scallions, and sour cream, for topping

Directions:

Heat the shredded chicken with the barbecue sauce in a large skillet until hot and bubbling, about 10 minutes.

Spread half of the tortilla chips in the bottom of a large disposable aluminum baking dish. Sprinkle with half of the chicken mixture, 1 cup shredded cheddar and ¼ cup pickled jalapeños. Repeat with the remaining chips, chicken, cheese, and jalapeños.

Cover with foil and grill over medium-high heat until melted, about 10 minutes. Top with sour cream, pico de gallo, sliced scallions and chopped cilantro.