These Sheet Pan BBQ Chicken Nachos are a fun and tasty meal everyone will love! Crispy tortilla chips are piled high with BBQ chicken, gooey cheese, and your favorite toppings!
The best part? You can make them all on one baking sheet—easy clean-up, yay! I can’t resist adding extra jalapeños for a little kick. Perfect for movie nights or casual get-togethers!
Key Ingredients & Substitutions
Tortilla Chips: I recommend using sturdy tortilla chips that can hold up to the toppings. If you’re looking for a healthier option, baked chips are a great substitute. You could also use pita chips for a different twist!
Shredded Chicken: Rotisserie chicken is super convenient for this dish because it’s already cooked and full of flavor. If you have leftover grilled chicken, that works, too! For a vegetarian option, try using black beans or grilled veggies instead.
BBQ Sauce: Choose your favorite BBQ sauce! Sweet, tangy, or even a spicy variety can really change the dish’s flavor. If you don’t have BBQ sauce, you can make a quick version with ketchup, brown sugar, and a dash of vinegar.
Cheese: Cheddar and Monterey Jack are a classic combo. You could also mix in pepper jack for a little heat or go with a vegan cheese alternative if you’re dairy-free.
Red Onion: They add a nice crunch and a bit of sharpness. If you’re not a fan of raw onions, green onions (scallions) are milder. For a sweeter option, use caramelized onions.
How Do You Ensure the Nachos Don’t Get Soggy?
To keep your nachos crispy, it’s essential to layer wisely. Start with a solid layer of tortilla chips as your base. The key is to use just enough BBQ chicken and cheese without overloading the chips.
- Don’t let the chicken sit on the chips too long before baking. Work quickly!
- Layer cheese on top and add your chopped bacon. This creates a barrier that helps keep moisture away from the chips.
- When baking, keep an eye out! You want the cheese melted but not so long that it turns your chips mushy.
- Serve right away! Nachos are best enjoyed fresh out of the oven to keep that crunch.
Sheet Pan BBQ Chicken Nachos
Ingredients You’ll Need:
For the Nachos:
- 1 large bag (about 12 ounces) tortilla chips
- 2 cups cooked chicken, shredded (rotisserie or grilled chicken works well)
- 1 cup BBQ sauce, divided
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 slices cooked bacon, chopped
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- Optional: sliced jalapeños or pickled jalapeños for heat
How Much Time Will You Need?
This recipe takes about 30 minutes total, with around 10-15 minutes of prep time and 10-15 minutes of baking. It’s quick and perfect for a gathering or a fun weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This will ensure that your nachos bake evenly and the cheese gets nice and melted!
2. Prepare the Sheet Pan:
Line a large sheet pan with parchment paper or give it a light greasing with cooking spray. This will help prevent the tortilla chips from sticking.
3. Layer the Tortilla Chips:
Spread the tortilla chips evenly across the sheet pan. Make sure they cover the bottom without too many overlaps, so every chip gets loaded with toppings!
4. Mix the BBQ Chicken:
In a medium bowl, toss the shredded chicken with about 3/4 cup of BBQ sauce. Make sure the chicken is well coated in the sauce for the best flavor.
5. Assemble the Nachos:
Distribute the BBQ chicken evenly over the chips. Then, sprinkle both the cheddar and Monterey Jack cheese over the top. Be generous with the cheese for that gooey goodness!
6. Add Bacon:
Scatter the chopped bacon over the cheesy chicken layer. This adds extra flavor and a delightful crunch!
7. Bake:
Place the sheet pan in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid burning!
8. Garnish the Nachos:
Once baked, remove the pan from the oven. Sprinkle the diced red onions and chopped cilantro over the nachos for a fresh kick.
9. Drizzle and Serve:
Drizzle the remaining BBQ sauce and sour cream over the top. For added heat, throw on some jalapeños if you’d like!
10. Enjoy:
Serve immediately while they’re warm and gooey. Grab some plates and dig in—enjoy your delicious Sheet Pan BBQ Chicken Nachos with friends or family!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using store-bought rotisserie chicken is a great time-saver and adds fantastic flavor to your nachos. Just shred the meat and mix it with BBQ sauce as directed in the recipe.
How Can I Make This Vegetarian?
To make these nachos vegetarian, simply replace the chicken with black beans or sautéed vegetables like bell peppers and zucchini. You can also add extra toppings like corn for extra flavor and texture!
What’s the Best Way to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and bake at 350°F (175°C) until warmed through, which will help restore some of that crispy texture.
Can I Make the Chicken Ahead of Time?
Definitely! You can prepare the BBQ chicken a day in advance. Simply store it in the refrigerator after mixing it with the BBQ sauce. When you’re ready to make your nachos, warm it up before assembling.
