LOADED BBQ CHICKEN NACHOS

INGREDIENTS:
• 8 ounces boneless, skinless chicken breasts, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 shallot, minced
• 1/2 cup barbecue sauce, homemade or store-bought
• 1 (8-ounce) package LAY’S Kettle Cooked Original Potato Chips
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 Roma tomato, diced
• 1/2 cup diced red onion
• 2 tablespoons sour cream
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Season chicken with salt and pepper, to taste; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
3. Stir in chicken and barbecue sauce, and cook, stirring frequently, until golden brown and the sauce is slightly reduced, about 3-5 minutes; set aside.
4. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
5. Place potato chips in a single layer onto the prepared baking sheet. Top with barbecue chicken mixture and cheeses.
6. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
7. Serve immediately, topped with tomato, onion, sour cream and cilantro.