BBQ Chicken Nachos
An irresistible blend of smoky barbecue flavors layered over crisp tortilla chips and smothered in melted cheese, these BBQ Chicken Nachos are the ideal centerpiece for a casual gathering or spirited game day spread.
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Servings: 4
Ingredients
- ¼ cup chopped cilantro and/or sliced green onions
- 1 large boneless skinless chicken breast (approximately 10 oz), or 1½ cups pre-cooked shredded chicken
- ½ red onion finely diced (about ½ cup)
- 2 cups shredded Monterey Jack cheese
- 6 oz tortilla chips slightly over half a standard 10 oz bag
- 1 small tomato diced
- 1 jalapeño thinly sliced (optional)
- ½ cup barbecue sauce
Instructions
- Place the chicken breast in a large saucepan and add enough water to submerge it by approximately 1 inch. Bring to a gentle boil over medium-high heat, then lower the heat to medium and simmer for 12 to 14 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the water using a slotted spoon or tongs and shred it thoroughly. For quick shredding, use a hand mixer in a deep bowl or process it briefly in a stand mixer. Alternatively, chop finely with a knife.
- Transfer the shredded chicken to a mixing bowl and stir in the barbecue sauce until the meat is fully coated.
- Preheat your oven to 400°F.
- Arrange half of the tortilla chips on a large baking sheet, slightly overlapping them. Distribute approximately ¾ cup of the barbecue chicken over the chips, then sprinkle with half of the diced red onion, half the jalapeño slices (if using), and half of the shredded cheese.
- Layer the remaining chips over the first layer. Top with the remaining chicken mixture, onions, jalapeños, and cheese.
- Bake for 15 to 20 minutes, or until the cheese has melted and taken on a light golden hue.
- Once removed from the oven, garnish with chopped cilantro and diced tomato before serving.
Notes
Leftovers
While best served fresh, any remaining nachos may be stored in an airtight container in the refrigerator for up to 2 days. To reheat, spread them in a single layer on a baking sheet and warm in a 300°F oven for 15–20 minutes, or until heated through and the cheese has melted again.
While best served fresh, any remaining nachos may be stored in an airtight container in the refrigerator for up to 2 days. To reheat, spread them in a single layer on a baking sheet and warm in a 300°F oven for 15–20 minutes, or until heated through and the cheese has melted again.