Barbecue Chicken Nachos

2-4 slices bacon 2 small chicken breasts, 1 1/2-2C shredded salt, to tastepepper, to taste cayenne pepper, to taste 2Tb reserved bacon fat 1/3C barbecue sauce 2-4oz pepper jack cheese, shredded 4oz colby jack cheese, shredded 1/3C corn 1/2C black beans, drained and rinsed well Corn tortilla chips Green onions, for garnish

Preheat oven to 350°F. Cook bacon over medium heat until desired crispness is reached. Drain on papper towels and chop. Discard all but 2 tablespoons of bacon fat. Cook chicken breasts over medium-low heat in reserved bacon fat. Cook until no longer pink in the middle. Shred and season with salt, pepper and a dash of cayenne pepper. Toss chicken in barbecue sauce to coat well. 

In a 13x9-inch jelly roll pan, create two layers of tortilla chips with chicken, bacon, corn, beans and cheese. Cook for 5-10 minutes or until cheese is completely melted. Top with green onions. Serve warm with optional sour cream.