These BBQ Chicken Nachos combine crispy tortilla chips, smoky BBQ chicken, and melted cheese for a crowd-pleasing meal. Perfect for game day or a satisfying dinner, these nachos deliver maximum crunch and flavor in every bite. Follow this easy method for perfectly layered BBQ Chicken Nachos every time.
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Why You’ll Love This BBQ Chicken Nachos
- Balanced flavors: Tangy BBQ, savory chicken, and sharp cheese create irresistible harmony.
- Easy to customize: Adapt with extra spice, cheese, or veggies to suit your taste.
- Feeds a crowd: Impressive yet simple dish perfect for parties and family dinners.
- Ultimate texture: Enjoy crunch, tenderness, and gooey cheese all in one bite.
Ingredients & Tools
- 450 g boneless, skinless chicken breast, cooked and shredded
- 240 ml your favorite BBQ sauce, plus extra for drizzling
- 1 large bag (about 300 g) sturdy tortilla chips
- 200 g shredded Monterey Jack cheese
- 150 g shredded sharp cheddar cheese
- 1 small red onion, finely diced
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- 120 ml sour cream, for serving
- 60 g fresh cilantro, chopped
- 1 lime, cut into wedges
Tools: Large baking sheet, parchment paper, medium mixing bowl, two small bowls for prep
Notes: Use sturdy, restaurant-style tortilla chips to prevent sogginess. Choose a BBQ sauce you love, as its flavor will shine through.
Nutrition (per serving)
| Calories: | 610 kcal |
| Protein: | 28 g |
| Fat: | 29 g |
| Carbs: | 58 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can make melting less smooth. Taking a minute to shred your own will give you that beautifully gooey, restaurant-quality melt.
- Don’t skip pre-cooking the chicken. The chicken needs to be fully cooked and shredded before it goes on the nachos. You can use leftover rotisserie chicken, grilled chicken, or even poach and shred your own—it’s a great time-saver.
- Choose your chips wisely. A thick, sturdy tortilla chip is non-negotiable. Thin or light chips will quickly become soggy under the weight of the toppings, and we want maximum crunch.
- Customize your heat level. The jalapeño is your main source of spice here. Leave the seeds in for more heat, or remove them for a milder kick. You could even add a pinch of cayenne to the chicken mixture if you’re feeling brave.
How to Make BBQ Chicken Nachos
Step 1: First, preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper. This little step makes cleanup an absolute breeze, and trust me, you’ll thank yourself later. While the oven is heating up, toss your shredded chicken with the BBQ sauce in a medium bowl. You want every strand of chicken to be nicely coated—this is where the main flavor comes from.
Step 2: Now, let’s build our foundation. Spread about half of the tortilla chips in a single, even layer on the prepared baking sheet. You don’t want to overcrowd the pan, but you do want good coverage. The goal is to create a base that will support all our delicious toppings without creating chip-free zones.
Step 3: Time for the first cheesy layer. Sprinkle half of your Monterey Jack and cheddar cheeses evenly over the first layer of chips. Then, spoon half of the BBQ chicken mixture over the cheese. The cheese acts as a glue, helping to hold everything together. You’ll already start to see how fantastic this is going to look.
Step 4: Repeat the layering process with the remaining chips, cheese, and chicken. This double-layer method is the secret to ensuring every single chip gets some love. No one wants a naked chip at the bottom of the pile! Scatter about half of the diced red onion and jalapeño slices over the top.
Step 5: Carefully place the loaded baking sheet into the preheated oven. Bake for 10–12 minutes, or until the cheese is completely melted, bubbly, and starting to get those gorgeous golden spots. You might even see the edges of the chips getting a little toasty—that’s a good sign!
Step 6: Once out of the oven, let the nachos rest for just a minute or two. This allows the cheese to set slightly so it doesn’t all slide off when you try to serve it. Then, it’s time for the grand finale of fresh toppings.
Step 7: Dollop the sour cream over the top, then sprinkle on the remaining red onion, jalapeño, and the fresh cilantro. Give it a final, generous drizzle of extra BBQ sauce for that wow factor. Serve immediately with lime wedges on the side for squeezing over the top. The fresh lime juice really makes all the flavors pop.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; chips become soggy upon thawing.
- Reviving: Reheat on a baking sheet at 350°F for 5–8 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A simple corn and black bean salad — The freshness and acidity provide a lovely contrast to the rich, smoky nachos, balancing out the meal perfectly.
- Cooling avocado slices or a quick guacamole — The creamy texture and mild flavor are the ideal counterpart to the tangy BBQ and spice.
- Spicy pickled vegetables — A tangy, crunchy element that cuts through the richness and adds another layer of complexity.
Drinks
- A crisp, cold lager — The carbonation and mild bitterness cleanse the palate between bites, making each one taste as good as the first.
- Sparkling water with lime — A non-alcoholic option that provides refreshment and helps reset your taste buds for the next delicious mouthful.
- A classic margarita on the rocks — The citrusy tang and tequila kick are a legendary pairing with any cheesy, Tex-Mex inspired dish.
Something Sweet
- Warm churros with chocolate dipping sauce — You’re already in a festive, finger-food mood, so why not lean all the way in with a cinnamon-sugar treat?
- Mango sorbet — It’s light, fruity, and palate-cleansing, offering a sweet and refreshing finish after the savory main event.
- Simple chocolate-dipped strawberries — An effortless yet elegant dessert that feels special without requiring any more time in the kitchen.
Top Mistakes to Avoid
- Overloading the baking sheet. If you pile the chips too high, the ones in the middle won’t crisp up and will steam instead, leading to a sad, soggy situation. A single, even layer is key.
- Using cheese that’s too cold. If your shredded cheese is straight from the fridge, it might not melt evenly or fully in the short baking time. Let it sit out for 10-15 minutes before assembling.
- Adding cold toppings before baking. Sour cream, cilantro, and other fresh garnishes should always be added *after* baking. Putting them on before will make them wilt, melt, or become unpleas
Bbq Chicken Nachos
Make the best BBQ Chicken Nachos for game day or dinner. This easy recipe features crispy chips, smoky chicken, and melted cheese. Get the recipe now!
Ingredients
For the BBQ Chicken Nachos
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450 g boneless, skinless chicken breast (cooked and shredded)
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240 ml your favorite BBQ sauce (plus extra for drizzling)
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1 large bag sturdy tortilla chips (about 300 g)
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200 g shredded Monterey Jack cheese
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150 g shredded sharp cheddar cheese
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1 small red onion (finely diced)
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1 jalapeño (thinly sliced (seeds removed for less heat))
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120 ml sour cream (for serving)
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60 g fresh cilantro (chopped)
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1 lime (cut into wedges)
Instructions
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First, preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper. While the oven is heating up, toss your shredded chicken with the BBQ sauce in a medium bowl.01
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Spread about half of the tortilla chips in a single, even layer on the prepared baking sheet.02
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Sprinkle half of your Monterey Jack and cheddar cheeses evenly over the first layer of chips. Then, spoon half of the BBQ chicken mixture over the cheese.03
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Repeat the layering process with the remaining chips, cheese, and chicken. Scatter about half of the diced red onion and jalapeño slices over the top.04
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Carefully place the loaded baking sheet into the preheated oven. Bake for 10–12 minutes, or until the cheese is completely melted, bubbly, and starting to get those gorgeous golden spots.05
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Once out of the oven, let the nachos rest for just a minute or two.06
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Dollop the sour cream over the top, then sprinkle on the remaining red onion, jalapeño, and the fresh cilantro. Give it a final, generous drizzle of extra BBQ sauce for that wow factor. Serve immediately with lime wedges on the side for squeezing over the top.07
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