Description
These BBQ Chicken Nachos are a delicious and easy-to-make appetizer or snack, perfect for sharing. Featuring shredded chicken tossed in smoky BBQ sauce, layered over crispy tortilla chips, and topped with melted cheddar and mozzarella cheeses, these nachos are baked to bubbly perfection. Fresh toppings like red onions, jalapeños, diced tomatoes, and corn add brightness and crunch, while a drizzle of extra BBQ sauce and a sprinkle of cilantro finish them off beautifully. Serve with sour cream or guacamole for a flavorful, crowd-pleasing treat.
Ingredients
Scale
For the BBQ Chicken
- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- 1/2 cup BBQ sauce (your favorite kind)
- 1 tsp smoked paprika (optional for extra flavor)
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Nachos
- 10 oz tortilla chips (about 1 large bag)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional, for extra gooeyness)
- 1/2 cup red onion, thinly sliced
- 1/2 cup sliced jalapeños (optional, for heat)
- 1/2 cup diced tomatoes
- 1/2 cup corn kernels (cooked or frozen)
- Fresh cilantro, chopped (for garnish)
- Extra BBQ sauce for drizzling
- Sour cream or guacamole for serving (optional)
Instructions
- Prepare the BBQ Chicken: In a medium bowl, toss the shredded cooked chicken with BBQ sauce, smoked paprika, garlic powder, and a pinch of salt and pepper. Mix well to ensure the chicken is evenly coated with the flavorful sauce. Set aside to allow the flavors to marinate.
- Assemble the Nachos: Preheat your oven to 375°F (190°C). On a large baking sheet, spread the tortilla chips out evenly in a single layer. Distribute the BBQ chicken mixture evenly over the chips. Sprinkle the shredded cheddar and mozzarella cheeses over the chicken and chips, covering them well to ensure a cheesy finish when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cheese has melted thoroughly and is bubbly. The edges of the tortilla chips will begin to crisp, adding a delightful crunch to your nachos.
- Top and Serve: Remove the nachos from the oven carefully. Immediately top with sliced red onions, jalapeños for heat, diced tomatoes, and corn kernels to add freshness and texture. Drizzle additional BBQ sauce over the top to enhance the smoky flavor and add vibrant color. Garnish with freshly chopped cilantro for a burst of herbal brightness. Serve the nachos hot with optional sour cream or guacamole on the side for dipping.
Notes
- You can substitute cooked rotisserie chicken with leftover grilled or baked chicken.
- For a spicier kick, add more jalapeños or use a hot BBQ sauce.
- Feel free to customize toppings—black beans, olives, or avocado slices make great additions.
- To keep the chips crispy, serve nachos immediately after baking.
- The mozzarella cheese is optional but adds extra gooeyness and creaminess.
