BBQ Chicken Nachos
These sheet-pan BBQ chicken nachos are smoky, cheesy, and built for sharing. They use cooked chicken, canned beans, and sturdy tortilla chips, so the whole pan comes together fast.
- Total time
- 27 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 15mCook 12mAmericanAppetizers
BBQ chicken nachos are the kind of snacky dinner or party appetizer that feels generous without asking much from the cook. Start with a bag of sturdy tortilla chips, add saucy shredded chicken, beans, corn, and plenty of cheese, then bake until everything is hot and melty.
The trick is layering. A little cheese under and over the toppings helps hold the chips together and keeps every bite from being either all chip or all topping.
Use leftover chicken, rotisserie chicken, or any simply cooked chicken you have. Choose a barbecue sauce you already like, because its flavor leads the whole pan.
01What you'll need
Ingredients
13 items · 6 servings
- 12 ounces sturdy tortilla chips
- 2 cups cooked shredded chicken breast, about 10 ounces
- 3/4 cup barbecue sauce
- 1 1/2 cups shredded Monterey Jack cheese, about 6 ounces
- 1 cup shredded sharp cheddar cheese, about 4 ounces
- 1 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels, thawed if frozen
- 1/3 cup thinly sliced red onion
- 1 small jalapeño, thinly sliced, seeds removed for less heat if desired
- 1/2 cup diced tomato
- 1 medium avocado, diced
- 1/3 cup sour cream
- 1/4 cup chopped fresh cilantro
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easier cleanup. A rimmed sheet pan keeps stray chips and melted cheese from sliding off.
2. Sauce the chicken
In a medium bowl, stir the shredded chicken with the barbecue sauce until evenly coated. If the chicken is cold from the fridge, break up any clumps so it scatters easily over the chips.
3. Start the first layer
Spread about half of the tortilla chips on the baking sheet. Sprinkle with about one-third of the Monterey Jack and cheddar, then add half of the BBQ chicken, black beans, corn, red onion, and jalapeño.
4. Build the second layer
Add the remaining chips on top. Scatter over the remaining BBQ chicken, beans, corn, red onion, and jalapeño. Finish with the rest of both cheeses, making sure some cheese reaches the edges to catch the outer chips.
5. Bake until melted
Bake for 10 to 12 minutes, until the cheese is fully melted and the toppings are hot. Watch the edges during the last few minutes, since tortilla chips can brown quickly.
6. Add the cool toppings
Remove the pan from the oven. Spoon the diced tomato and avocado over the nachos. Drizzle or dollop the sour cream over the top, then sprinkle with cilantro.
7. Serve right away
Serve the nachos hot, straight from the sheet pan. If you want cleaner portions, use a wide spatula to lift sections onto plates before adding extra sour cream or sauce.
03From our kitchen
Cook's tips
- Make-ahead: Shred the chicken, mix it with barbecue sauce, rinse the beans, slice the onion, and shred the cheese up to 2 days ahead. Store each part separately in the refrigerator. Assemble just before baking so the chips stay crisp.
- Storage: Nachos are crispiest right after baking. Leftovers can be refrigerated in an airtight container for up to 2 days, but the chips will soften. Reheat on a baking sheet at 375°F until hot, about 8 minutes, and add fresh toppings after reheating.
- Chicken swap: Rotisserie chicken works well. You can also use pulled pork, shredded turkey, or canned jackfruit for a meatless-style version, though the nutrition will change.
- Cheese swap: Monterey Jack melts smoothly, while cheddar adds sharper flavor. Pepper Jack is a good choice if you want more heat.
- Keep them from getting soggy: Drain and rinse the beans well, avoid extra-wet salsa before baking, and add tomato, avocado, sour cream, and cilantro only after the nachos come out of the oven.
- Gluten-free note: Corn tortilla chips are often gluten-free, but check the labels on the chips and barbecue sauce if you are cooking for someone who avoids gluten.
Cook's note
For a cleaner drizzle, stir the sour cream with 1 to 2 teaspoons of water or lime juice before spooning it over the nachos. The nutrition estimate is based on the full ingredient list divided into 6 servings and will vary by chip, cheese, and barbecue sauce brand.
04Frequently asked
Questions & answers
Can I use rotisserie chicken for BBQ chicken nachos?
Yes. Rotisserie chicken is a good shortcut. Remove the skin if you want a leaner topping, shred the meat, and toss it with the barbecue sauce before layering.
What kind of chips work best for nachos?
Use thick, sturdy tortilla chips. Thin chips can break or turn soft under the chicken, beans, and cheese.
Can I make these nachos less sweet?
Yes. Use a less-sweet or spicy barbecue sauce, or replace 2 tablespoons of the sauce with hot sauce, salsa verde, or a squeeze of lime juice.
How do I keep the cheese from clumping in one place?
Use freshly shredded cheese if you can, and scatter it in two layers instead of dumping it all on top. Bagged shredded cheese works, but it may melt a little less smoothly because it contains anti-caking starch.
Can I make BBQ chicken nachos in an air fryer?
Yes, but you will need to work in smaller batches. Build the nachos in an air-fryer-safe pan or on a parchment liner made for air fryers, then cook at 350°F for 4 to 6 minutes, until the cheese melts.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat37 g
- 47%
- Saturated Fat13 g
- 65%
- Cholesterol92 mg
- 31%
- Sodium1045 mg
- 45%
- Total Carbohydrate66 g
- 24%
- Dietary Fiber8 g
- 29%
- Total Sugars15 g
- Protein34 g
- 68%
- Vitamin D0.4 mcg
- 2%
- Calcium461 mg
- 35%
- Iron2.6 mg
- 14%
- Potassium656 mg
- 14%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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