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These sheet pan BBQ chicken nachos are the ultimate solution for whenever you crave a crowd pleasing appetizer or an easy weeknight dinner. Bright with tangy barbecue sauce, gooey with melted cheese, and piled high with all your favorite toppings, these nachos come together quickly and disappear even faster. If you are feeding friends for game night or just want something extra fun for dinner, this recipe will never let you down.
The first time I made these nachos was for an unplanned family movie night. I was hooked at my first bite by how the sweet and smoky barbecue pulled everything together. Now my kids ask for them every time I mention nachos.
Ingredients
- Cooked shredded chicken: Provides protein and a hearty base — use rotisserie chicken for speed
- BBQ sauce: Delivers signature sweet tang and smoky notes — homemade or your favorite bottled brand both work
- Tortilla chips: Sturdy chips hold up to all the layers and toppings — look for thick cut white or yellow corn chips
- Shredded Monterey Jack or cheddar cheese: Gives a perfect pull and melt — look for cheese blocks you can shred yourself for creaminess
- Chopped red onion: Adds bite and color — choose onions that feel heavy for their size and have shiny smooth skins
- Mild pickled jalapenos: Build flavor with mild heat and zesty kick — drain well and slice evenly
- Queso blanco: Creates luscious creamy drizzles — go for high quality queso from the refrigerated section if possible
- Chopped cilantro: Offers fresh herb flavor — pick leaves that are bright green and not limp
Step-by-Step Instructions
- Prep the Pan:
- Line a large baking sheet with parchment paper or a silicone mat. This keeps cleanup easy and prevents sticking so no nachos are lost to the pan.
- Mix Chicken and BBQ Sauce:
- In a medium mixing bowl toss the cooked shredded chicken with BBQ sauce. Stir until every strand of chicken is coated and glossy — the sauce is what ties every layer together.
- Layer the Nachos:
- On the lined pan scatter half the tortilla chips so they cover most of the surface. Spoon on half the BBQ chicken mixture then sprinkle with half the shredded cheese. Build a second layer neatly with the rest of the chips chicken and cheese.
- Add Toppings:
- Evenly scatter the chopped red onion and pickled jalapenos across the entire surface. The onions will mellow in the oven while jalapenos bring pops of tang and gentle heat.
- Bake to Melt Cheese:
- Slide the sheet pan into a 350 degree oven. Bake for twelve minutes until the cheese is melted and bubbling and chips are toasted at the edges. Watch carefully near the end to avoid overbaking.
- Finish with Queso and BBQ Sauce:
- Remove the pan from the oven. Drizzle warmed queso blanco and a bit more BBQ sauce over the top. Return the nachos to the oven for three or four minutes just until the queso gets extra melty.
- Serve with Cilantro:
- Sprinkle with chopped cilantro just before serving and bring the whole pan to the table. Add any extra toppings you love like sliced avocado or a squeeze of lime.
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The cheese is my favorite part of these nachos I always splurge on blocks of Monterey Jack so I can shred it fresh right before making the nachos When my son celebrated his birthday last spring he wanted nothing but these nachos for dinner complete with extra cheese
Storage Tips
Nachos are best enjoyed right after baking when the chips are crisp and cheese is stretchy. If you need to store leftovers use an airtight container in the fridge. Eat within one or two days. When reheating try using the oven or toaster oven to re-crisp the chips and melt the cheese again. Avoid microwaving as the chips will turn soggy.
Ingredient Substitutions
If you do not have shredded chicken try using pulled pork or black beans for a different twist. Grated mozzarella cheese can stand in for Monterey Jack or cheddar. For a spicy kick substitute hot pickled jalapenos. If cilantro is not in season fresh parsley or thinly sliced green onions will add a fresh finish.
Serving Suggestions
Serve right on the sheet pan for casual parties or portion onto plates for sit down meals. Add extra toppings like sliced avocado, chopped tomatoes, or a dollop of sour cream. If you want to stretch the meal further pile the nachos over a big bed of shredded lettuce for a BBQ chicken salad vibe. Keep a bowl of extra BBQ sauce handy for even more tang.
Cultural and Historical Context
Nachos are a classic Tex-Mex creation originally made with fried tortilla pieces and melted cheese. In this version sweet and smoky barbecue flavors bring an American twist inspired by Southern cookouts. The recipe is all about sharing and improvising with whatever you have on hand just like the original nachos invented in the 1940s.
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Try inviting everyone to top their section of nachos with personalized choices before baking. That way every bite is a new surprise and the nachos bring everyone together around the table.
Common Questions
- → Can I use store-bought BBQ chicken?
Yes, rotisserie or leftover BBQ chicken works well and saves time for this dish.
- → What cheese melts best for nachos?
Both Monterey Jack and cheddar melt smoothly, creating gooey, satisfying layers atop the chips.
- → How do I prevent soggy nachos?
Layer chips and toppings evenly, and bake until cheese is thoroughly melted for the best texture.
- → Are the jalapenos very spicy?
Using mild pickled jalapenos keeps the spice level moderate, but you can adjust to taste.
- → Can I add extra toppings?
Absolutely. Sour cream, avocado, diced tomatoes, or extra cilantro all enhance flavors and freshness.