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Crispy tortilla chips, saucy BBQ chicken, and golden melted cheese all come together in this sheet pan nachos recipe that is pure weeknight comfort. What I love about this dish is you can toss it in the oven and feed a crowd without fuss or a sink full of pans—it is my go-to for game nights and unexpected company.
My friends beg for this every time I host movie night and I never have to worry about leftovers. It is always gone by the last credits.
Ingredients
- Cooked shredded chicken: Adds satisfying protein and soaks up all the sauce. Rotisserie chicken is a time-saving choice.
- BBQ sauce: Brings that sweet smoky tangy punch. Opt for a sauce you love—thicker styles coat the chicken better.
- Tortilla chips: Create the sturdy base. Go for thick-cut chips so they don’t get soggy.
- Shredded Monterey Jack or cheddar cheese: Gives a perfect melty layer. Freshly shredded melts smoother than pre-bagged.
- Pickled jalapenos: Add just enough heat and a zingy bite. Look for sliced, mild versions if sharing with spice-sensitive eaters.
- Queso blanco: Drizzled on top means extra richness. The creamy kind in a jar works best for easy pouring.
- Chopped red onion: Offers freshness and crunch.
- Chopped cilantro (optional): Gives a bright herbal finish. Pick leaves that look full and green.
Instructions
- Prep Your Sheet Pan:
- Line your largest baking sheet with parchment paper or a silicone mat to prevent sticking and for easy cleanup.
- Mix the Chicken and BBQ Sauce:
- In a mixing bowl combine the pulled chicken and BBQ sauce until every piece is well coated. This ensures every bite has bold flavor.
- Layer the Nachos:
- Spread half the tortilla chips evenly across the pan. Cover with half the BBQ chicken mixture and half the shredded cheese, distributing each layer for maximum coverage. Repeat with remaining chips, chicken, and cheese for two solid layers.
- Add Toppings Before Baking:
- Scatter pickled jalapenos and chopped red onion over the top. Adjust the amount to taste—less if serving kids, more for heat lovers.
- Bake Until Bubbly:
- Slide the pan into a preheated oven at 350 degrees Fahrenheit. Bake for about twelve minutes or until cheese melts completely and the edges of the chips turn golden.
- Drizzle and Finish:
- Take the nachos from the oven. Drizzle queso blanco in zig-zags over the hot nachos and add an extra spoon of BBQ sauce for extra sauciness. Return to the oven for three more minutes to set the queso.
- Garnish and Serve:
- Scatter fresh cilantro on top and serve straight away. Let everyone dig in while it is gooey and warm.
My favorite part is the crispy edge pieces loaded with cheese—I always try to snag a corner after pulling the pan out. My kids still talk about the night we made these for the playoffs and ate every last chip right off the tray.
Storage and Leftover Tips
Keep leftovers in an airtight container in the fridge. Reheat in the oven to revive crunch. Add fresh cheese and a little extra BBQ sauce to refresh before serving. These nachos rarely last long enough to need storage but if you do tuck them away they actually make a fun leftover topping for baked potatoes the next day.
Easy Ingredient Swaps
Switch out chicken for pulled pork or crumbled tofu for a vegetarian twist. Try pepper jack cheese if you want an extra kick. Swap pickled jalapenos for sliced fresh if you love extra heat. No BBQ sauce on hand I have used buffalo sauce and everyone loved the new flavor.
Perfect Ways to Serve This
Pair with guacamole and a simple salad for a full meal. Add bowls of extra toppings like sour cream or diced avocado on the side. Serve as a colorful party starter along with cold drinks and good company. My crowd always gathers around the kitchen island waiting for the first cheesy pull.
Any night can be nacho night with this recipe. You will find yourself coming back to these flavors over and over—just as I do every time friends call for a kitchen hangout.
Recipe Q&A
- → What type of BBQ sauce works best?
Use your favorite BBQ sauce, whether sweet, tangy, or smoky. Adjust to taste for either a mild or bold flavor.
- → Can I use rotisserie chicken?
Yes, rotisserie chicken is an excellent shortcut. Just shred and toss it with BBQ sauce as instructed.
- → How do I keep nachos from getting soggy?
Layer ingredients carefully and bake just until the cheese melts. Serve immediately for best texture.
- → Can I swap the cheese variety?
Absolutely! Monterey Jack, cheddar, or even a Mexican cheese blend are all delicious on these nachos.
- → Are there optional toppings?
Try adding sliced avocado, sour cream, chopped fresh cilantro, or extra BBQ sauce for added flavor.