BBQ Chicken Nachos
These BBQ Chicken Nachos are made with sturdy tortilla chips, shredded BBQ chicken, melted cheese, pickled jalapeños, guacamole, red onion, cilantro, and a final drizzle of BBQ sauce. Bake them on a sheet pan and add fresh toppings after baking for the best texture.
Servings: 8
Calories:
Ingredients
For the Nachos
- 10 oz tortilla chips I used Late July Sea Salt & Lime
- 2 ½ cups BBQ Shredded Chicken
- ½ cup Shredded Cheese I used white sharp cheddar or an Italian cheese blend
- ¼ cup Pickled jalapeños
- ¼ cup Red Onion finely diced
- 4 oz Guacamole use homemade (click for my recipe) or prepared guacamole
- BBQ sauce for drizzling after baking
Optional Toppings & Garnishes
- fresh cilantro chopped
- jalapeños fresh, sliced thin
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a baking sheet with foil for easier cleanup, if desired.
- Layer the chips: Spread the tortilla chips in an even layer on the baking sheet.
- Add the warm toppings: Top the chips with the BBQ shredded chicken, shredded cheese, and pickled jalapeños. Try to spread everything evenly so each section gets some chicken and cheese.
- Bake the nachos: Bake for 10 to 15 minutes, or until the cheese is melted and the chicken is warmed through.
- Finish with fresh toppings: Remove the nachos from the oven. Drizzle with BBQ sauce, then add the guacamole, diced red onion, cilantro, and fresh sliced jalapeños, if using. Serve right away.
Notes
- Use sturdy chips: Thin chips can break or soften under the chicken, cheese, and toppings.
- Lightly sauce the chicken: The chicken should have BBQ flavor without being wet.
- Season plain chicken first: If using plain rotisserie chicken, add BBQ seasoning before tossing it with BBQ sauce.
- Spread toppings evenly: Add the chicken and cheese across the pan so each section gets some topping.
- Add fresh toppings after baking: Guacamole, red onion, cilantro, salsa, and sour cream stay fresher this way.
- Drizzle BBQ sauce at the end: This adds flavor without soaking the chips.
- Serve right away: Nachos have the best texture when the cheese is melted and the chips are crisp.
