Description
Loaded BBQ Chicken Nachos deliver the perfect mix of smoky, tangy, and cheesy flavors. Crispy tortilla chips are piled high with saucy BBQ chicken, melty cheddar and mozzarella, and fresh toppings for brightness and crunch — ideal for game day, movie night, or any time you want a shareable, flavor-packed platter.
Ingredients
Scale
For the Nachos:
- 4 cups tortilla chips (about 300g)
- 2 cups cooked chicken breast, shredded (about 250g)
- 1/2 cup BBQ sauce (120ml)
- 2 cups shredded cheddar cheese (200g)
- 1 cup shredded mozzarella cheese (100g)
- 1/2 cup cooked black beans, drained and rinsed (85g)
- 1/2 cup corn kernels, cooked (85g)
- 1 fresh jalapeño, thinly sliced
For Toppings:
- 1 cup fresh tomato, diced (150g)
- 1/2 cup red onion, finely chopped (75g)
- 1 large avocado, diced
- 1/2 cup sour cream (120g)
- 1/4 cup fresh cilantro, chopped (15g)
- Lime wedges, for serving
Instructions
- Coat the chicken: In a medium bowl, toss shredded chicken with BBQ sauce until evenly coated.
- Preheat & prep: Heat oven to 375°F (190°C). Line a baking sheet with parchment and spread chips in an even layer.
- Layer: Sprinkle half the cheddar and mozzarella over the chips. Add BBQ chicken, black beans, corn, and jalapeño. Top with remaining cheese.
- Bake: 10–12 minutes, until cheese is melted and bubbling.
- Finish: Top with tomato, red onion, avocado, and cilantro.
- Serve: Immediately with sour cream and lime wedges.
Notes
- Keep chips crisp: Lightly bake chips 5 minutes before topping.
- Cheese combo: Use cheddar for flavor and mozzarella for stretch.
- Even coverage: Spread toppings so every chip gets something.
- Oven temp: Avoid going too hot or chips can burn before cheese melts.
- Variations: Swap BBQ for taco seasoning + salsa; drizzle hot honey before baking; use chopped fried chicken; go vegetarian with grilled veggies and extra beans.
- Common mistakes: Don’t overload with wet toppings; always preheat; don’t skip fresh toppings for brightness.
- Presentation: Serve on cast-iron or a wooden board; garnish with radishes or mini bell peppers.
- Storage: Refrigerate leftovers up to 2 days; reheat at 350°F (175°C) for 5–7 minutes. Freeze cooked chicken separately up to 2 months; don’t freeze assembled nachos.
- FAQs: Prep ahead by keeping components separate; rotisserie chicken works; spice it up with extra jalapeños, hot sauce, or chili flakes; dairy-free with plant-based cheese and yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Keywords: Loaded BBQ Chicken Nachos, BBQ chicken nachos, baked nachos, sheet pan nachos, game day snacks, easy chicken nachos, cheddar mozzarella nachos, party appetizer