Lunch: Fully Loaded Buffalo Chicken Nachos

Recipe by Judy Kim It's time to meet the food mashup you never even knew you needed.

Ingredients

2 limes, zested and juiced
3 tbsp. Frank's Red Hot Original Sauce
kosher salt
1 rotisserie chicken, bones removed and shredded
2 plum tomatoes, seeded and diced
1/2 c. diced red onion
1 bag restaurant-style tortilla chips
15 oz. can black beans, rinsed and drained
8 oz. shredded Monterey Jack cheese
8 oz. shredded Cheddar cheese
1 avocado, seeded and diced
1/2 c. sour cream

Instructions

Remove top rack in oven and preheat to 375 degrees F. Line half a sheet pan with parchment paper.
In a medium bowl, mix together 1 tablespoon lime juice, hot sauce, and 1 teaspoon salt. Add chicken and coat thoroughly.
In a small bowl, prepare pico de gallo. Mix together tomatoes, red onion, cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1 teaspoon salt. Set aside.
Spread half of tortilla chips evenly across the sheet pan and layer with half of chicken, beans, and cheese; repeat once.
Bake until cheese is melted, about 5 to 7 minutes. Top with avocado, pico, and sour cream. Serve immediately.

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