Sizzling Sheet Pan BBQ Chicken Nachos

$- 2 cups shredded cooked chicken - 1 cup BBQ sauce - 1 bag tortilla chips (about 12 oz) - 2 cups shredded cheddar cheese - 1 cup black beans, rinsed and drained - 1 cup corn kernels (canned or frozen) - 1 jalapeño, sliced (optional) - 1/2 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - Sour cream - Guacamole Gathering the right ingredients is key. Start with shredded cooked chicken. I often use leftovers for this dish. BBQ sauce adds the sweet and tangy flavor we love. Choose your favorite brand to make it personal. Tortilla chips serve as the crunchy base. Go for a sturdy brand to hold all the toppings. Next, add black beans for protein and fiber. They pair well with the chicken. Corn kernels add sweetness and color. You can use canned or frozen corn. For a spicy kick, slice a jalapeño. This step is optional but tasty. Finally, red onion gives a nice crunch and sharpness. Don’t forget the toppings! Fresh cilantro adds brightness. Sour cream and guacamole bring creaminess and richness. These flavors blend well with the BBQ chicken. Enjoy customizing your nachos! {{ingredient_image_1}} First, gather your ingredients. You need shredded cooked chicken and BBQ sauce. In a bowl, mix the chicken with the BBQ sauce. Make sure the chicken is well coated with the sauce. This step gives the chicken great flavor. While you mix the chicken, preheat your oven to 375°F (190°C). This temperature is perfect for melting the cheese later. Now it’s time to build your nachos. On a large sheet pan, spread out the tortilla chips evenly. This helps each chip get some toppings. Next, layer the BBQ chicken mixture over the chips. Spread it out so every bite has chicken. Then, sprinkle the rinsed black beans and corn evenly over the nachos. These add texture and taste. Finally, top everything with shredded cheddar cheese. Make sure the cheese covers the chips well to melt nicely. After assembling, it’s time to bake. You can add sliced jalapeños and chopped red onion on top if you like. Place the sheet pan in the preheated oven. Bake for about 15-20 minutes. You want the cheese to melt and bubble. Keep an eye on it to avoid burning. When done, remove the pan from the oven and sprinkle fresh chopped cilantro on top. Serve immediately with sour cream and guacamole on the side for a tasty treat. - Choosing the right BBQ sauce: Pick a sauce that you love. Sweet and smoky sauces work great. If you like heat, try a spicy BBQ sauce. It adds a nice kick to your nachos. - Cheese recommendations: Cheddar cheese is a classic choice. It melts well and gives a rich flavor. You can also mix in Monterey Jack for a creamier texture. For a fun twist, try pepper jack for some spice! - Techniques for crispy nachos: To keep your nachos crisp, layer your ingredients wisely. Spread the chips evenly on the tray. Don't overload them with too many toppings at once. This helps the chips stay crunchy. - Best baking practices: Bake your nachos at 375°F for about 15-20 minutes. Keep an eye on them. You want the cheese to melt but not burn. If you see bubbling cheese, you're on the right track! - Serving suggestions: Use a large platter for serving. This makes it easy for everyone to dig in. You can also serve them right on the baking sheet for a casual vibe. - Garnishing tips: Fresh cilantro adds a pop of color. Sprinkle it on just before serving. You can also add dollops of sour cream and guacamole on top. It makes the dish look more inviting and adds extra flavor! Pro Tips Use Fresh Ingredients: Fresh cilantro and quality BBQ sauce can elevate the flavors of your nachos significantly. Customize Your Toppings: Feel free to add other toppings like diced tomatoes, avocado, or olives based on your preference. Don't Overload the Chips: Ensure even distribution of toppings to avoid soggy chips; layer thoughtfully! Serve Immediately: Nachos are best enjoyed fresh out of the oven for maximum cheese stretch and crunch. {{image_2}} You can switch the chicken for other meats. Try shredded pork or beef for a twist. You can also use tofu for a plant-based option. Beans add great flavor and texture. Use pinto beans or kidney beans instead of black beans. You can also add refried beans for creaminess. Toppings can change the game. Try diced tomatoes, green onions, or olives for extra flavor. If you like crunch, add some crushed tortilla chips on top. If you need vegan options, use jackfruit or tempeh instead of chicken. Choose a BBQ sauce that is free of animal products. For gluten-free nachos, use corn tortilla chips. Check the labels to make sure they are gluten-free. You can also make your own chips from corn tortillas. Want some heat? Add diced jalapeños or a sprinkle of cayenne pepper. You can also use a spicy BBQ sauce to kick up the flavor. For a sweet twist, try a honey BBQ sauce. You can mix in pineapple chunks with the chicken. This adds a nice tropical flavor to your nachos. To keep your nachos fresh, place them in an airtight container. This helps to seal in flavors and moisture. Store the nachos in the fridge. They will last about three days. If you have extra toppings, store them separately. This keeps everything crisp and tasty. You can reheat nachos in two main ways: microwaving and using the oven. For the microwave, place a single layer of nachos on a plate. Heat for about 30 seconds to 1 minute. This works but can make the chips soft. For the oven, preheat to 350°F (175°C). Spread the nachos on a baking sheet. Heat for about 10 minutes. This keeps them crispy and warm. If you want to freeze nachos, it's best to freeze the components separately. First, let the nachos cool. Place tortilla chips in a freezer bag. Then, store the BBQ chicken and toppings in another container. When ready to eat, thaw everything in the fridge overnight. Reheat as needed. This method keeps the taste and texture good. Yes, you can use raw chicken. First, cut the chicken into small pieces. Season them with salt and pepper. Then, cook the chicken in a skillet over medium heat. Cook for about 6-8 minutes, or until it is no longer pink. Once cooked, shred the chicken and mix it with BBQ sauce before layering it on the nachos. To add heat, try these tips: - Use spicy BBQ sauce. Look for options labeled as "hot" or "spicy." - Add sliced jalapeños. You can use fresh or pickled jalapeños. - Toss in some diced fresh chili peppers. These can add a nice kick. - Sprinkle red pepper flakes over the nachos before baking. This adds heat without changing the flavor too much. For nachos, I recommend these flavor profiles: - Sweet BBQ sauce adds a nice balance. It pairs well with cheddar cheese. - Smoky BBQ sauce gives a rich flavor. It adds depth to the dish. - Spicy BBQ sauce adds heat and excitement. This works well if you love spicy food. - Tangy BBQ sauce can brighten up the flavors. Look for sauces with vinegar for that zing. These BBQ chicken nachos come together with easy steps and tasty layers. From prepping the chicken to choosing the right toppings, each part builds flavor. You can make them your own with fun variations and swaps. Remember, presentation is key! Enjoy your nachos fresh or store them well for later. Keep experimenting to find what you love best. Nachos can be fun and delicious for any meal. Dig in and enjoy your creation!$

Sizzling Sheet Pan BBQ Chicken Nachos

Delicious nachos topped with BBQ chicken, cheese, and fresh toppings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

2 cups shredded cooked chicken
1 cup BBQ sauce (your favorite brand)
1 bag tortilla chips (about 12 oz)
2 cups shredded cheddar cheese
1 cup black beans, rinsed and drained
1 cup corn kernels (canned or frozen)
1 jalapeño sliced (optional)
0.5 cup red onion, finely chopped
0.25 cup fresh cilantro, chopped
to taste Sour cream and guacamole for topping

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, mix the shredded chicken with BBQ sauce until well coated.
On a large sheet pan, spread out the tortilla chips evenly.
Layer the BBQ chicken mixture over the top of the tortilla chips.
Sprinkle the black beans and corn evenly over the nachos.
Top with the shredded cheddar cheese, ensuring even coverage.
Add sliced jalapeños and chopped red onion over the cheese if desired.
Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly.
Remove from the oven and sprinkle chopped cilantro over the top.
Serve immediately with dollops of sour cream and guacamole on the side.

Notes

Feel free to customize toppings based on your preference.

Keyword BBQ chicken, nachos, sheet pan