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This crunchy platter of BBQ Chicken Nachos is a crowd-pleaser made for game nights and cozy date nights at home. Packed with savory shredded chicken, bold barbecue sauce, and bubbling cheese, every chip is a bite of comfort and flavor.
I first whipped this up on a lazy Friday night when we wanted the flavor of our favorite restaurant without leaving the couch and now it is a go to snack for weekends and holidays
Ingredients
- White corn tortilla chips: provide the perfect crispy base for layering and baking
- Cooked shredded chicken: absorbs the barbecue sauce for juicy flavorful bites
- Barbecue sauce: choose a smoky or sweet version to build bold flavor
- Mozzarella cheese: melts beautifully and gives that gooey texture
- Mild cheddar cheese: adds a sharp contrast and classic nacho color
- Red onion: adds a bit of tangy crunch and color
- Fresh chopped cilantro: adds brightness and fresh herb finish
- Garlic powder: enhances the savory meat blend
- Onion powder: gives an extra layer of seasoning
- Salt and pepper: round out the chicken mixture
- Roma tomato: optional but brings freshness and balance
- Pickled jalapenos: optional for heat lovers
- Ranch dressing or sour cream: optional to cool and complement the spice
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup
- Season the Chicken:
- In a large mixing bowl combine the cooked shredded chicken with garlic powder onion powder salt and pepper then pour in your desired amount of barbecue sauce and stir until well coated
- Layer the Nachos:
- Evenly spread the tortilla chips over the baking sheet making sure to slightly overlap the edges then distribute the barbecue chicken mixture across the chips
- Add Cheese and Onion:
- Sprinkle both Mozzarella and cheddar cheese generously over the chicken and top with finely diced red onion for a touch of bite and color
- Bake:
- Place the tray in the oven and bake for 12 minutes or until the cheese is fully melted and starts to bubble for that irresistible texture
- Finish with Toppings:
- Remove from the oven and immediately sprinkle with chopped cilantro and if desired add tomato jalapeno slices and a drizzle of ranch or sour cream then serve warm
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Storage Tips
Store any leftovers in an airtight container in the fridge and reheat in the oven to bring back the crisp texture microwave reheating will result in soggy chips
Ingredient Substitutions
Use rotisserie chicken if short on time and try pepper jack cheese for a spicier variation barbecue jackfruit is a solid vegetarian swap
Serving Suggestions
Serve as a hearty appetizer during a game or pair with a green salad for a more balanced casual dinner consider adding guacamole or black beans for even more depth
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Cultural Context
Nachos originated in northern Mexico and were popularized in Tex Mex cuisine combining them with barbecue brings an American fusion twist that reflects both comfort and creativity
My favorite part of this recipe is watching the cheese melt over the hot chips while the barbecue aroma fills the kitchen it always reminds me of a cozy date night in with Kale where we split a tray and never leave a single chip behind
Commonly Asked Questions
- → What type of chicken works best?
Cooked, shredded chicken breast or thigh meat works great. Rotisserie chicken is a quick option for convenience.
- → Can I use different cheeses?
Yes! Mozzarella and mild cheddar are recommended, but pepper jack or Monterey Jack add extra flavor.
- → How do I prevent soggy nachos?
Layer ingredients evenly and bake just until cheese is melted. Serve immediately for the best crunch.
- → Are there topping variations?
Yes—try chopped tomatoes, sliced jalapeños, avocado, or a drizzle of ranch or sour cream for variety.
- → Is this dish spicy?
Not inherently. It depends on your BBQ sauce and toppings. Add jalapeños for more heat if desired.
- → Can I make these ahead of time?
Prep ingredients in advance, but assemble and bake just before serving to keep chips crispy.