BBQ Chicken Nachos
BBQ Nachos are the ultimate easy, crowd-please appetizer! Juicy spice-rubbed chicken is baked, brushed with BBQ sauce and piled onto crispy tortilla chips with plenty of melty cheese! Finish with all of your favorite toppings!
Ingredients
BBQ Chicken Ingredients
- 2 chicken breasts 5–6 ounces each, pounded to about ¾-inch thick
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup BBQ sauce divided
Nachos Ingredients
- Tortilla chips your favorite kind
- BBQ chicken cubed
- 1½ cups shredded cheddar cheese
- 1½ cups shredded Monterey Jack cheese
- Diced tomatoes
- Diced red onion
- Sour cream
- Cilantro
- Sliced olives
- Guacamole
Instructions
- Make the BBQ Chicken: Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or lightly spray with nonstick cooking spray.
- Place 2 chicken breasts (5–6 ounces each, pounded to about ¾-inch thick) in a bowl. Add 1 tablespoon olive oil, 1 tablespoon paprika, 1 teaspoon cumin powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon chili powder, ½ teaspoon salt, and ½ teaspoon black pepper. Toss with tongs until the chicken is evenly coated.
- Arrange the seasoned chicken on the prepared baking sheet. Brush the tops with ¼ cup BBQ sauce, reserving the remaining ¼ cup BBQ sauce.
- Bake for 10 minutes, then flip the chicken and brush with the remaining ¼ cup BBQ sauce.
- Continue baking for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the oven and let it rest for a few minutes, then chop or cube it. Set aside.
- Assemble the Nachos: Increase the oven temperature to 400°F (optional but recommended for crispier chips).
- Line a large baking sheet with parchment paper. Arrange tortilla chips in an even layer, slightly overlapping but not piled.
- Sprinkle 1½ cups shredded cheddar cheese and 1½ cups shredded Monterey Jack cheese evenly over the chips.
- Bake for 8–12 minutes, or until the cheese is fully melted and bubbly.
- Remove from the oven and immediately sprinkle the chopped BBQ chicken evenly over the nachos.
- Finish with toppings to taste, including diced tomatoes, diced red onion, sour cream, chopped cilantro, sliced olives, and guacamole. Serve immediately.