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Ingredients:
1 bag of tortilla corn chips, preferably Red, White, and Blue corn chips
2 cups of shredded cooked chicken
1 can of Rotel diced tomatoes, drained
1 can of black beans, rinsed and drained
1 ear of white corn, husk removed
2 avocados, diced
1 cup of shredded pepper jack cheese
1 cup barbeque sauce
3 tbsp oil & vinegar dressing
Salt and pepper
Directions:
Preheat oven to 325. Season corn with salt and pepper, wrap in aluminum foil, and place on the grill. Turn frequently until corn is cooked with light grill marks.
Mix drained Rotel with drained black beans in a small saucepan over low heat. Season with salt & pepper. Cut corn off of cob and add into saucepan. Simmer on low heat for 5 minutes. In a small bowl, add the Oil & Vinegar dressing to the barbeque sauces, spoonful by spoonful, to taste. Mixture should be thin and tangy.
Assemble the tortilla chips into a low baking dish or cookie sheet and sprinkle the shredded chicken on top. Add the Rotel, black bean, and grilled corn mixture. Drizzle with the barbeque vinaigrette. Cover with shredded pepper jack cheese and diced avocado. Place in oven until cheese has melted.
Serve hot and enjoy!
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