BULL'S-EYE Grilled Fish Nachos

• 1 tilapia fillet (8 oz.)
• 1/2 cup BULL'S-EYE Original Barbecue Sauce, divided
• 6 oz. tortilla chips
• 1/2 cup black beans, rinsed
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/4 BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. chopped fresh cilantro

1. Heat greased grill to medium heat.
2. Brush fish with 2 Tbsp.
3. barbecue sauce.
4. Place fish on grill grate; cover with lid.
5. Grill 3 to 4 min.
6. on each side or until fish flakes easily with fork.
7. Cut fish into bite-size pieces.
8. Spread tortilla chips onto large platter.
9. Top with fish, beans and cheese.
10. Drizzle with remaining barbecue sauce; top with spoonfuls of sour cream.
11. Sprinkle with cilantro.

fillet, barbecue sauce, tortilla chips, black beans, four cheese, s, fresh cilantro

Taken from www.kraftrecipes.com/recipes/bulls-eye-grilled-fish-nachos-187084.aspx (may not work)