for 4 portions
1 tablespoon canola oil
2 chicken breasts, finely diced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
¾ cup BBQ sauce (215 g)
13 oz tortilla chips (370 g), 1 bag
2 cups cheese (200 g), grated
½ red onion, thinly sliced
1 tomato, diced
8 slices bacon, cooked, crumbled
2 tablespoons fresh parsley, finely chopped
½ cup sour cream (115 g)
1 avocado, diced
Preheat the oven to 176°C. Heat the oil in a frying pan over high heat. Cook the chicken with salt, pepper, garlic powder and chilli powder for two to three minutes.
Add the barbecue sauce and cook until the sauce has reduced by half, about five minutes. Remove from heat.
In a large skillet, spread two large handfuls of tortilla chips. Arrange half the barbecue chicken, then half the cheese, onion, tomato, bacon and parsley. Repeat with remaining ingredients.
Bake in the oven for 15 minutes.
Drizzle with sour cream and sprinkle with avocado. Serve!