Last month I shared the recipes for my favorite BBQ shredded chicken, and my favorite meal to make with it, BBQ chicken sandwiches. Today I have another BBQ chicken recipe for you, but something a little more fun and a little less practical, BBQ chicken nachos. This recipe makes a full half sheet pan, double-layer of homemade nachos that are perfect for sharing. They’re super easy to throw together and a very fun twist on traditional nachos.
The first time I ever tried BBQ chicken nachos, I was a little hesitant about the flavor combo, but after you take the first bite, it’s surprisingly irresistible. The tangy sweetness of the bbq sauce and chicken is just so good with the crunchy, salty chips and melty cheese. If you like some sweet with your savory, you will love these.
Ingredients
BBQ shredded chicken: I included the recipe for my favorite bbq shredded chicken in the recipe card below, but if you have leftover bbq chicken that will work just fine. A mix of cheeses: In the recipe, I call for a mixture of Monterey, sharp cheddar, and smoked gouda cheese. I like the way Monterey melts for nachos, the sharp bite of the cheddar, and the smokey flavor of the smoked gouda is really delicious paired with the chicken. But you can use whatever melty cheese or cheese combo you’d like here. If you want to keep things simple, a Monterey cheddar blend will work great. I do not recommend using all smoked gouda as it doesn’t melt quite as prettily on nachos as the other cheeses. Onions, tomatoes, and jalapeños: If you’re not a fan of heat, the jalapeños are optional. You can also replace the onions, tomatoes, and jalapeños with store-bought pico de gallo if you’re in a hurry. Cilantro: Cilantro looks pretty sprinkled over the top of the nachos, but it also really helps bring all the flavors of the nachos together. Unless you don’t like cilantro, don’t skip it!
How to Make BBQ Chicken Nachos
Additional Toppings
You can add any toppings you’d like to these nachos like…
Guacamole Sour cream Black beans (warm before adding) Corn (warm before adding) Chopped pineapple
Tips and Tricks
Be sure you’re using warm chicken when assembling the nachos. They don’t cook long enough to reheat cold chicken. If your chicken has begun to cool by the time you’re ready to make the nachos, reheat it on the stove or if using leftover chicken, warm it in the microwave before assembling.
Can I make these nachos ahead of time?
I don’t recommend it. Nachos are always best right out of the oven. Don’t try to bake them in advance. But you can cook the BBQ chicken and cut/shred the rest of your ingredients ahead of time. Assembling the nachos takes less than 5 minutes if the rest of your ingredients are all ready to go.
Can I make these nacho fries instead of using chips?
Sure! Like my carne asada fries and carnitas fries, bbq chicken fries are totally irresistible. Use a 28-ounce bag of frozen fries and bake them according to package instructions until they are just done. Add the toppings and continue to bake until the cheese is melted, about 5 minutes.
This makes too many nachos. Can I cut the recipe in half?
Absolutely. This recipe halves with no preparation changes needed. A half batch can be baked on a quarter sheet baking pan or in a 9×13-inch casserole dish. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
More Favorite Recipes for Sharing
Nacho Cheese Homemade Carnitas (or Slow Cooker Carnitas) Country-style Pork Ribs Peanut Butter Oatmeal Cookies
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
