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To make your Sheet Pan BBQ Chicken Nachos, gather these items: - 2 cups cooked chicken, shredded - 1 cup BBQ sauce (your favorite variety) - 1 large bag tortilla chips - 2 cups shredded cheddar cheese - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 jalapeño, sliced - 1/2 cup diced red onion - 1/4 cup fresh cilantro, chopped - 1 avocado, diced (for topping) - Sour cream (for serving) - Lime wedges (for serving) You can swap out some ingredients if you want. Here are a few ideas: - Use rotisserie chicken instead of cooking chicken yourself. It saves time. - Try a different cheese, like pepper jack, for a spicy twist. - Use pinto beans instead of black beans for a different flavor. - Swap corn for sautéed bell peppers for added crunch. - Use Greek yogurt instead of sour cream for a lighter option. The quality of your ingredients matters. Here’s how to pick the best: - Choose fresh chicken. If possible, buy organic or free-range. - Select a BBQ sauce that you love. Taste it before you buy. - Look for thick, sturdy tortilla chips. They should hold toppings well. - Buy block cheese and shred it yourself. It melts better than pre-shredded. - Pick ripe avocados. They should be slightly soft when gently squeezed. These choices will make your nachos taste even better! First, gather your cooked chicken. I like to use leftover rotisserie chicken. It saves time and adds flavor. Shred the chicken into small pieces. In a bowl, mix the shredded chicken with the BBQ sauce. Ensure every piece is well-coated. This step adds a sweet and tangy flavor. You can use any BBQ sauce you love! Now, it’s time to build your nachos. Start by spreading the tortilla chips on a large sheet pan. Make sure they are in a single layer. This helps each chip get its share of toppings. Next, spoon the BBQ chicken mixture evenly over the chips. Don’t hold back; let every chip get some chicken. Now, sprinkle the shredded cheddar cheese on top. Add black beans, corn, jalapeño slices, and diced red onion. These toppings add color and taste! Preheat your oven to 400°F (200°C). Once it’s ready, slide the sheet pan into the oven. Bake for 10-12 minutes. Watch for the cheese to melt and bubble. This is when the nachos turn golden and delicious. After baking, remove the pan from the oven. Garnish with fresh cilantro and diced avocado. This adds freshness and looks great! Serve your nachos straight from the pan. Don’t forget a side of sour cream and lime wedges for an extra kick! To get that gooey, melty cheese, use a mix of cheeses. I recommend sharp cheddar and Monterey Jack. These cheeses melt well and add great flavor. Spread the cheese evenly across the nachos. This helps every chip get some cheese. Bake at 400°F until bubbly. Keep an eye on it; you want it melted, not burnt. Layering is key to tasty nachos. Start with tortilla chips on the bottom. This base holds everything together. Next, add the BBQ chicken. Make sure to spread it all over. Then, sprinkle on the black beans and corn. These add texture and taste. Lastly, finish with cheese. Each layer builds flavor, making every bite better. Choose a BBQ sauce you love. A smoky sauce can add depth to your nachos. If you want extra kick, mix in some spices. A dash of cayenne or smoked paprika can do wonders. You can also add some honey for sweetness. This will balance the flavors and make your BBQ chicken nachos pop! {{image_2}} To make BBQ veggie nachos, swap the chicken for veggies. Use a mix of bell peppers, zucchini, and mushrooms. Sauté them in a pan until they are soft. Then, coat them in your favorite BBQ sauce. Follow the same steps as the chicken nachos. Spread the tortilla chips on a sheet pan. Top with the BBQ veggies, cheese, and your other toppings. Bake until the cheese melts. This version is tasty and colorful. Want a spicy twist? Add heat with diced jalapeños or sliced serrano peppers. You can mix them in with the BBQ chicken or sprinkle them on top. For even more spice, try a hot BBQ sauce. You can also add crushed red pepper flakes to the cheese before baking. This will give your nachos a nice kick. Just be careful not to overdo it if you like milder flavors. Customize your nachos with different toppings! Try black olives for a briny bite. Fresh tomatoes will add a juicy burst. You can also use green onions for a fresh crunch. Swap out the cilantro for fresh parsley if you prefer. If you love avocados, add slices or guacamole. Serve with a side of sour cream for dipping. These options make it easy to please everyone at the table. After enjoying your nachos, store any leftovers in an airtight container. This keeps them fresh and tasty. Let the nachos cool down before you pack them. Layer the chips and toppings carefully. You want to avoid soggy chips. If possible, keep the chips separate from the toppings. This helps them stay crunchy longer. To reheat your nachos, use the oven for best results. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat them for about 10 minutes or until warm. If you want, cover them with foil to keep them from browning too much. You can also microwave them. Just use a microwave-safe plate and heat for 30-second bursts. Check and stir in between until they are hot. Meal prepping is easy with these nachos. You can prepare the chicken with BBQ sauce ahead of time. Store it in the fridge for up to three days. Chop your veggies, like onions and jalapeños, and keep them in separate containers. On nacho night, just assemble everything on the sheet pan. This way, you save time and enjoy a quick meal! Yes, you can! Feel free to mix it up. Some good options are Monterey Jack, pepper jack, or mozzarella. Each cheese adds its own taste. Try a blend for a richer flavor. Just remember to use cheese that melts well for that gooey goodness. You can make small changes. Use baked tortilla chips instead of regular ones. Swap out the cheese for a lighter version, like reduced-fat cheese. Add more veggies, such as diced tomatoes or bell peppers. You can also use grilled chicken instead of BBQ for fewer calories. These nachos pair well with many sides. A fresh salad adds a nice crunch. Guacamole or salsa can also be great dips. For drinks, consider lemonade or iced tea. These options balance the rich flavors of the nachos. In this blog post, you learned how to create delicious BBQ chicken nachos. We covered the key ingredients, helpful tips, and step-by-step instructions. You also discovered variations, like vegetarian options and spicy twists. Finally, you gained knowledge about storing and reheating leftovers. With these insights, you can now make nachos that impress. Enjoy customizing and sharing your tasty dish with friends and family! Happy cooking!

Sheet Pan BBQ Chicken Nachos

Indulge in delicious Sheet Pan BBQ Chicken Nachos that are perfect for game day or a casual get-together! This easy recipe combines shredded chicken, your favorite BBQ sauce, tortilla chips, and a mix of toppings like cheese, black beans, and jalapeños for a flavor-packed dish. Ready in just 27 minutes, these nachos are a crowd-pleaser. Click through to explore this tasty recipe and make your next gathering unforgettable!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup BBQ sauce (your favorite variety)

1 large bag tortilla chips

2 cups shredded cheddar cheese

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 jalapeño, sliced

1/2 cup diced red onion

1/4 cup fresh cilantro, chopped

1 avocado, diced (for topping)

Sour cream (for serving)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

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

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

        Evenly distribute the BBQ chicken mixture over the tortilla chips, making sure every chip gets some!

          Sprinkle the shredded cheddar cheese over the top, followed by black beans, corn, jalapeño slices, and diced red onion.

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

              Remove from the oven and garnish with fresh cilantro and diced avocado.

                Serve straight from the sheet pan with a side of sour cream and lime wedges for drizzling.

                  Prep Time: 15 minutes | Total Time: 27 minutes | Servings: 4-6

                    - Presentation Tips: Serve directly from the sheet pan for a casual feel. Add lime wedges and sour cream on the side for guests to customize their nachos!