BBQ Chicken Butternut Squash Nachos

About This Recipe

Roasted butternut squash topped with rotisserie chicken, melted jack cheese, red onion and jalapeño, and BBQ sauce.

Ingredients

• 1 medium Butternut Squash (peeled and diced (yields about 1 pound or 3 1/2 cups))
• 1/2 Tablespoon Olive Oil
• 3 oz Pulled Rotisserie Chicken Breast
• 2 oz Shredded Monterey Jack Cheese
• 1/4 Red Onion (diced)
• 1 small Jalapeño Pepper (diced (optional))
• 1/4 cup BBQ Sauce
• Fresh Parsley (for garnish)

Instructions

1. Toss the squash in the olive oil and air fry for 12- 15 minutes at 375ºF until the squash is tender and crispy around the edges.
2. Top with an ounce of cheese, followed by the chicken, remaining cheese, onion, and jalapeño.
3. Air fry an additional 2-3 minutes at 375ºF to melt the cheese.
4. Drizzle with your favorite BBQ sauce and garnish with fresh parsley. Serve warm.