BBQ CHICKEN AND SMOKED CHEESE NACHOS
WITH LEMON-PEPPER COLESLAW

8 to 10 ounces cooked chicken-breast meat, diced
2 tablespoons prepared barbecue sauce
4 to 5 ounces corn tortilla chips
3 ounces shredded smoked mozzarella
3 ounces shredded Monterey Jack
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 recipe Lemon-Pepper Coleslaw (follows)

Preheat 475-degree F oven.

In small bowl, toss chicken and barbecue sauce until coated. Arrange chips in single layer on baking sheet. Sprinkle both cheeses evenly over chips. Spoon chicken and onion onto each chip.

Bake nachos for 4 to 6 minutes until cheese is bubbly.

TO SERVE:
Toss Lemon-Pepper Coleslaw over chips and serve.

LEMON-PEPPER COLESLAW

2 teaspoons good-quality mayonnaise
1 tablespoon fresh lemon juice
1 green onion, chopped
1/2 teaspoon ground black pepper
1 cup finely shredded green cabbage

Mix mayonnaise, lemon juice, green onion and pepper. Toss cabbage with dressing just before serving.

Source: Macho Nachos by Kate Heyhoe