1 whole super market cooked rotisserie chicken
2 tbsp. pure honey
1 tsp. cinnamon
1 red bell pepper
1 red onion
2 tbsp. minced garlic
1 package Mexican cheese blend
1 bag multi-grain tortilla chips
fat-free nonstick cooking spray
Sweet Baby Ray's Honey Chipotle Bbq Sauce
1 head romaine lettuce
1 jar of salsa mild/medium/Hot

Turn oven to 375°F.

Pull all meat off of the cooked at grocery store rotisserie chicken and shred with your hands. Dice the onion and pepper. Spray a large frying pan with non-stick cooking spray. Cook onions and peppers for 10 minutes on medium heat. Add the pulled chicken and cook for 6 minutes on medium heat. Add minced garlic and honey. Let it heat up another minute and mix very well. Add BBQ sauce a little at a time and mix well until mixture is lightly covered and has a nice light color to the meat and vegetables.

Sprinkle a light coat of cinnamon over the mixture. The key is to have just enough cinnamon so you can taste it but only when you mention that you put it in your nachos. It gets people all the time. I say I put cinnamon in it and everyone who has not had them yet goes oh yeah, I can taste it. It gets me every time. Turn heat down to medium/low and let sit for 3-5 minutes while you set up the baking sheet. Spray large baking sheet with non-stick spray. Cover the whole pan with 2 to 3 layers of tortilla chips. Shred the lighter green part of the romaine as it stays crunchy even when warm. Pull mixture off the stove.

With a spoon, shovel mixture onto the chips and spread out mixture, avoiding big clumps. After chips are covered, take your BBQ sauce and with quick left to right motions squeeze the bbq sauce over the mixture and chips. Add enough for your liking. I like a good amount and never have any complaints, so it is always good to go big in my house.

Take handfuls of the cheese blend and lightly cover all the chips (usually a little less than a whole bag). Put in oven until cheese is melted completely then pull pan out and put on pan holders right on the table. Take two handfuls of shredded romaine and sprinkle over the entire baking sheet of nachos.

Serve with salsa and enjoy!

Submitted by: Bobby Blaze