1 Tablespoon olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup chopped yellow onion
1/2 jalapeno, sliced thin
salt and pepper
1/2 teaspoon paprika
1 1/2 cups shredded cooked chicken
1/4 cup bbq sauce plus extra for drizzling
6 ounces corn tortilla chips (about half a bag)
4 cups extra sharp cheddar, divided
1 tomato, diced
1/4 cup fresh cilantro
1/2 avocado, diced
1/4 cup light sour cream
1/2 lime, juiced
Heat the olive oil in a large skillet over medium-high heat.
Add the peppers, onion, jalapeno, dash of salt and pepper, and the paprika. Cook until they begin to soften, about 5 minutes. Remove from heat.
Toss the shredded chicken with the BBQ sauce and set aside.
Preheat your oven to 400°, and this is optional but makes for easy clean up, if you line your baking sheet with parchment paper.
Lay about half the amount of chips down in an even layer, and sprinkle on about 1 cup of the cheese. Layer the remaining chips on top of that and sprinkle on about 2 cups of the cheese.
Evenly spread on the cooked onions and peppers, and the bbq coated chicken. Sprinkle on the reaming cheese.
Pop in the heated oven for 10-12 minutes until the cheese is bubbly and golden brown.
Sprinkle on the diced tomato, cilantro, and avocado. Stir together the sour cream and lime juice and drizzle that over the top, followed by a drizzle of more bbq sauce.