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BBQ Chicken Nachos loaded with shredded chicken, melted cheese, red onions, corn, and drizzled barbecue sauce on tortilla chips.
Daniel

BBQ Chicken Nachos

Crispy tortilla chips loaded with smoky BBQ chicken, melted cheese, and all your favorite toppings for the ultimate game day feast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 3 cups cooked chicken shredded rotisserie chicken works great
  • 0.75 cup BBQ sauce your favorite brand
For the Nachos
  • 14 oz tortilla chips thick restaurant-style
  • 2 cups shredded cheddar cheese freshly shredded
  • 1 cup shredded Monterey Jack cheese freshly shredded
  • 15 oz canned black beans drained and rinsed
  • 0.25 cup pickled jalapeños sliced, optional
For Topping
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup red onion finely diced
  • 1 lime cut into wedges

Equipment

  • Large Rimmed Baking Sheet
  • Medium saucepan
  • Tongs

Method
 

Prep
  1. In a medium saucepan over medium heat, combine the shredded chicken and BBQ sauce. Stir occasionally until warmed through, about 5 minutes. The chicken should be evenly coated and glossy. Remove from heat and cover to keep warm.
Assemble
  1. Preheat your oven to 400°F. Spread half the tortilla chips in an even layer on a large rimmed baking sheet. Scatter half the cheddar and Monterey Jack over the chips. Repeat with remaining chips and cheese to create two layers.
  2. Distribute the warm BBQ chicken evenly over the cheese. Scatter the black beans and pickled jalapeños across the top. Don't overload the center or the chips underneath will get soggy.
Bake
  1. Bake for 10-12 minutes, until the cheese is completely melted and bubbling at the edges. The chips near the edges should be lightly toasted. Keep a close eye - cheese goes from perfect to burnt quickly.
Finish and serve
  1. Remove from oven and immediately dollop with sour cream. Sprinkle with cilantro and diced red onion. Serve right on the baking sheet with lime wedges on the side for squeezing over the top.

Notes

Use freshly shredded cheese from a block - pre-shredded bags contain anti-caking agents that prevent smooth melting. For extra smoky flavor, add a pinch of smoked paprika to the BBQ chicken. Assemble just before baking or the chips will soften - you can prep all components up to 2 hours ahead and store separately.