BBQ Chicken Nachos Delight (Print)
BBQ chicken nachos with cheese, corn, black beans, and jalapeños. A quick, delicious snack for family or friends.
# Ingredients:
01 -
2 ½ cups shredded cooked chicken
02 -
¾ cups BBQ sauce, divided
03 -
6 cups tortilla chips (approximately 10oz/350g)
04 -
2 cups shredded cheddar cheese
05 -
½ cup canned corn, drained
06 -
½ cup canned black beans, rinsed and drained
07 -
½ cup thinly sliced red onion
08 -
¼ cup pickled jalapeno slices
09 -
2 tbsp chopped fresh cilantro (optional, for garnish)
10 -
Sour cream and extra BBQ sauce, for serving
# Directions:
01 -
Preheat the oven to 400°F.
02 -
In a medium bowl, toss the shredded chicken with ½ cup of BBQ sauce until it is evenly coated.
03 -
Spread the tortilla chips in an even layer across the sheet pan. Sprinkle half the cheese over the chips. Distribute the BBQ chicken, corn, black beans, red onion, and jalapeños on top. Finish with the remaining cheese and BBQ sauce.
04 -
Bake for 10–12 minutes, or until the cheese is fully melted and bubbly.
05 -
Remove from the oven and sprinkle with fresh cilantro. Serve immediately with sour cream and extra BBQ sauce.
# Notes:
01 -
For the chicken, rotisserie works perfectly and saves time, but any cooked and shredded chicken will do.
02 -
Use sturdy, restaurant-style tortilla chips so they don’t get soggy under the toppings.
03 -
Switch up the cheese by mixing cheddar with Monterey Jack or pepper jack for extra flavor.
04 -
Serve with sour cream, guacamole, salsa, or even a drizzle of ranch for more topping options.
05 -
These nachos are best eaten right away, but leftovers can be stored in the fridge for up to 2 days and reheated in the oven.
06 -
Freezing nachos isn’t recommended, though you can freeze the BBQ chicken mixture on its own for up to 3 months.