Bbq Chicken Nachos With Cilantro-Lime Crema

• ¼  - Cooked Abalone
• ¼  - Cranberries
• ¼  - Garlic
• ¼  - Soft pretzel
• ¼  - Dry Low Fat 1% Milk
• ¼  - Red wine vinegar
• ¼  - Ricotta Cheese
• ¼  - Flavored Powder Coffee Creamer
• ¼  - Fat free dry grated parmesan
• ¼  - Fruit Bread
• ¼  - Milk chocolate with rice cereal
• ¼  - Kellogg's Special K Blueberry
• ¼  - Sesame seed salad dressing
• ¼  - Rainbow smelt fish
• ¼  - Dehydrated onion flake
• ¼  - Pumpkin seed sunfish
• ¼  - Tapioca
• ¼  - Frozen potato wedges
• ¼  - Reduced calorie honey mustard salad dressing
• ¼  - Black Pepper

Instructions

1. In a small bowl, combine the cumin, chili powder, coriander, garlic powder, onion powder, cayenne, and a pinch of salt. Sprinkle half the spice mix over the chicken, flip, and sprinkle the remaining spice mix over the other side of the chicken. Pat the slice mix to the chicken to adhere.
2. Heat the oil in a pan over medium-high heat. Add the chicken to the pan, and sear for 2-3 minutes per side, until golden brown. Reduce heat to medium.
3. Add the chicken broth to the pan, and bring to a simmer. Cover, and let cook for 8-10 minutes, until the chicken reaches an internal temperature of 165°F.
4. Remove the chicken from the pan, and shred on a cutting board with two forks. Coat with 1/3 cup of BBQ sauce. Taste, and add more sauce and salt, if necessary.
5. Whisk all of the ingredients together in a small bowl. Add additional lime juice or water until desired consistency is reached.
6. Preheat oven to 400°F. Spread half the tortilla chips on a sheet pan or in a baking dish. Sprinkle half the cheese over the chips followed by BBQ chicken and black beans. Layer remaining ingredients on top.
7. Bake the nachos for 5-6 minutes, until the cheese is melty. Sprinkle the jalapeños and pickled onions over the top, and drizzle with the cilantro lime crema. Serve wtih guacamole, salsa, and other desired toppings!