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To make the best Sheet-Pan BBQ Chicken Nachos, gather these tasty ingredients: - 2 cups shredded cooked chicken - 1 cup BBQ sauce - 8 ounces tortilla chips - 1 cup black beans, drained and rinsed - 1 cup corn (canned or frozen) - 1 cup shredded cheese (cheddar or a blend) - 1/2 cup red onion, diced - 1 jalapeño, sliced (optional for heat) - 1 avocado, diced - Fresh cilantro, chopped - Sour cream Using shredded cooked chicken, like rotisserie, saves time and adds flavor. Choose your favorite BBQ sauce for a personal touch. The tortilla chips create a crunchy base. Black beans and corn add protein and sweetness. Shredded cheese ties everything together and melts nicely in the oven. Diced red onion gives a nice crunch, while jalapeños can add heat if you like it spicy. Fresh avocado adds creaminess, and cilantro gives a fresh taste. Lastly, sour cream on the side cools everything down. These ingredients combine to create a fun and flavorful snack that everyone will enjoy! - First, preheat your oven to 400°F (200°C). This step is key. - Next, take a bowl and combine the shredded chicken with the BBQ sauce. Mix well. You want the chicken to be fully coated. - Now, spread the tortilla chips evenly on a large baking sheet. Cover the whole sheet. - After that, sprinkle the black beans and corn over the chips. This adds flavor and texture. - Then, distribute the BBQ chicken mixture over the chips. Make sure it’s even. Add diced red onion and jalapeño slices if you like some heat. - Generously top the nachos with shredded cheese. Cover all the chips. - Place the baking sheet in the oven for 10-12 minutes. Bake until the cheese is melted and bubbly. - Carefully take the nachos out and let them cool for a few minutes. This helps avoid burns. - After cooling, top with diced avocado and fresh cilantro. These add freshness. - Serve immediately with dollops of sour cream on the side. Enjoy your fun snack! For the best BBQ chicken nachos, pick a tasty BBQ sauce. I like a tangy sauce with a hint of sweetness. Some great options are: - Honey BBQ - Spicy BBQ - Smoky BBQ These sauces add a nice flavor punch to your nachos. Next, choose the right cheese. I recommend using shredded cheddar or a cheese blend. Cheddar melts well and adds great flavor. A blend of Monterey Jack and cheddar makes it even better. To keep your nachos from getting soggy, layer wisely. Start with a base of tortilla chips. Then add black beans and corn. Spread the BBQ chicken mix evenly on top. Finally, cover with cheese. Bake your nachos for 10-12 minutes at 400°F (200°C). Watch for the cheese to melt and bubble. This timing gives a crunchy chip with gooey cheese. Serve your nachos with side dishes that complement the flavors. Some great options are: - Fresh salsa - Guacamole - Spicy pickles For garnishes, think about diced avocado and fresh cilantro. These add color and freshness. You can also sprinkle lime juice for a tangy kick. These tips will help you create a fun snack that everyone will love! {{image_2}} You can make nachos your own by changing the protein. Instead of chicken, use beef or pulled pork. Each choice brings new flavors and textures. Want a meat-free version? Try black beans or grilled veggies. Both options are tasty and filling. Spice up your nachos with extra seasonings or hot sauce. A dash of chili powder can add warmth. You can also mix in your favorite hot sauce for a kick. For toppings, think beyond the basics. Jalapeños add heat, while olives bring a briny flavor. Consider adding pickled onions or sliced radishes for a fresh crunch. The more toppings, the better! To store your leftover nachos, use an airtight container. Glass containers work well. You can also use plastic containers if you prefer. Make sure to cover the nachos tightly to keep them fresh. Store them in the fridge. Leftover nachos last about three days. After that, they may lose flavor and texture. When it comes to reheating, the oven is best. Preheat your oven to 350°F (175°C). Place the nachos on a baking sheet. Heat them for about 10 minutes. This keeps them crunchy. If you use a microwave, the nachos can get soggy. Heat them in short bursts, about 30 seconds. Check often to avoid mushy nachos. To keep them crispy, cover them loosely with a paper towel. This helps absorb moisture as they warm up. To keep your nachos crispy, layer them well. Start with a base of tortilla chips. Spread them in a single layer. Next, add the black beans and corn evenly. Then, spread the BBQ chicken mixture on top. This way, the moisture stays on the top. Finally, sprinkle cheese on the very top. This keeps the chips dry and crunchy. Yes, you can use frozen chicken. Just remember it will take longer to cook. Thaw the chicken first before shredding. You can boil it or use the microwave. Once thawed, mix it with BBQ sauce. The cooking time will vary, so check it often. Make sure it reaches 165°F (74°C) before serving. BBQ chicken nachos pair well with many sides. Try serving a fresh salad for some crunch. You can also add guacamole or salsa for extra flavor. For drinks, serve soda or iced tea. If you want something stronger, try a light beer. These choices will enhance your nacho experience. This blog post covered everything you need for perfect BBQ chicken nachos. From the ingredients to step-by-step instructions, you can easily make this dish at home. I shared tips to keep your nachos crispy and ideas for creative variations. In the end, nachos are versatile and fun. Feel free to try new flavors and ingredients. Enjoy making them and sharing with friends!

Sheet-Pan BBQ Chicken Nachos

Indulge in these delicious Sheet-Pan BBQ Chicken Nachos that are perfect for any gathering! Loaded with shredded chicken, BBQ sauce, and all your favorite toppings, this easy recipe is a crowd-pleaser. With just a few simple steps, you can create a cheesy, savory snack that everyone will love. Ready to impress your guests? Click through to discover the full recipe and make nacho night unforgettable!
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works well)

1 cup BBQ sauce (your favorite brand)

8 ounces tortilla chips

1 cup black beans, drained and rinsed

1 cup corn (canned or frozen)

1 cup shredded cheese (cheddar or a blend)

1/2 cup red onion, diced

1 jalapeño, sliced (optional for heat)

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, combine the shredded chicken and BBQ sauce, making sure the chicken is well-coated.

      On a large baking sheet, spread out the tortilla chips evenly in a single layer.

        Sprinkle the black beans and corn over the tortilla chips.

          Evenly distribute the BBQ chicken mixture over the chips, followed by the diced red onion and jalapeño slices if using.

            Generously top with shredded cheese, ensuring that it covers the entire sheet pan.

              Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

                Carefully remove the nachos from the oven, and let them cool for a couple of minutes.

                  After cooling, top with diced avocado and a sprinkle of fresh cilantro.

                    Serve immediately with dollops of sour cream on the side.

                      Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4