Anyway, back to the point. Once upon a time not very long ago at the time of writing this (like, about a month ago!), I made my very first nacho bowl. It was a huge fail! I mean, they weren’t BAD but they weren’t mind blowing. I found them boring. I used blue corn nachos and topped with provolone cheese, Pico de Gallo, sour cream, guacamole, and jalapeños. Eh, I just found there wasn’t much body to these nachos. Plus I didn’t even layer them! Want to see? Then be sure to check out my Instagram, and you can find these nachos in my Sunday Funday series! Sunday Funday is where I show my special weekend meals, where I’m typically experimenting with new recipes. Yes, that certainly was an experiment! I didn’t even layer the nachos! These were just super boring.
Not long after making those underwhelming nachos, I was asked by Chef Grace from Chef Grace’s Place on YouTube (be sure to subscribe!) to do a collaboration called #NachoBowl2021. You can explore that hashtag on YouTube to see many more amazing nacho bowl ideas! After seeing some mouthwatering nacho bowls, I knew I had to step my game up, and those bowls were putting my sad one to shame! To redeem myself, I knew I was seriously going to go ALL OUT!
Whatever you’re looking for, you’ve got it in these Loaded Sheet Pan BBQ Chicken Nachos. This nacho bowl has certainly earned its name! All your cravings will be satisfied in one epic nacho dish! I made these nachos three times in less than a week and I loved every single bite! YUM! There may seem to be a lot going on here, but it honestly won’t take you that long to make these nachos if you time everything correctly! Let’s get to it!
Why Make Loaded Sheet Pan Chicken Nachos
These sheet pan nachos are the perfect option for an awesome game-day appetizer or just for when you want to treat yourself! You’re going to love these nachos because:
- They’re cheesy
- Saucy
- Easy to make
- Minimal active time
- Loaded with everything you love!
- Satisfying and filling
Ingredients for Loaded Chicken Nachos
It may seem like there are a lot of components here, but that’s why these nachos are called “loaded” nachos! There’s not much actual cooking involved here, however, so the prep and assembly time actually goes by quite quick! You can prep everything easily and assemble in no time! Let’s break down all the ingredients:
For the Nachos
- Shredded BBQ chicken. See below
- Fresh Black Bean Salsa
- Authentic Pico de Gallo
- Incredible Homemade Guacamole
- 4-5 handfuls of nacho chips (roughly 40-50 chips)
- Mexican cheese mix (I used hot brick, Monterey Jack and hot Havarti)
- 1 jalapeño, thinly sliced
- Sour cream, to serve
For the BBQ Chicken
- Chicken breast
- Water as needed
- Fresh dill
- Salt to taste
- BBQ sauce. Your favourite! I used a Chipotle flavoured BBQ sauce here.
How to Make Sheet Pan Chicken Nachos
To Make the BBQ Chicken
Poach your chicken using the Simple Poached Chicken recipe, and add the fresh dill. Drain your chicken and shred it using two forks. In a mixing bowl, add the chicken and BBQ sauce and mix well. That’s it!
To Assemble the Nachos
- Preheat oven to 450F
- Line a baking sheet with the nacho chips and add the half of the nacho chips in a singly layer with minimal overlap and gaps.
- Top with half the cheese and layer with half the shredded BBQ chicken. Spread evenly across the first layer.
- Add remaining chips over the top and repeat the layers with cheese, followed by the shredded BBQ chicken.
- Top with jalapeño slices and transfer baking sheet to the oven.
- Bake for 8-12 minutes or until cheese has completely melted and is lightly sizzling in the pan. The nachos should be warmed throughout.
- Optionally, broil for 30 seconds to 1 minute before removing the tray from the oven.
- Top with black bean salsa, Pico de Gallo, drizzle of sour cream and a couple scoops of guacamole. Serve right away and enjoy!
Tips & Tricks for Delicious Sheet Pan Baked Nachos
- Use a sheet of parchment paper to ensure minimal cleanup and to simply slide the nachos off the baking sheet to the serving platter.
- To have the cheesiest experience, lay the nachos in a single layer and leave minimal gap between the chips before adding the cheese.
- Use fresh, ripe tomatoes and avocados for the best pico de gallo and guacamole.
- Toast briefly at the end of the cooking process to lightly toast the chips and char the chicken and jalapeño. Be careful!
MORE MEXICAN RECIPES for a FUN FIESTA!
Head over heels for these nachos? Then check out these other delicious Mexican recipes to accompany these nachos for a true fiesta night!
Frequently Asked Questions
How do you keep sheet pan nachos from getting soggy?▼
Bake the chips with just cheese and chicken first — at 450°F for 8 to 12 minutes until the cheese is fully melted — and add all the cold, wet toppings (black bean salsa, pico de gallo, guacamole and sour cream) only after they come out of the oven. That keeps the chips crisp underneath.
How do you make the BBQ chicken?▼
Poach a chicken breast (the recipe adds fresh dill to the water for flavour), drain it, then shred it with two forks and toss it with about half a cup of BBQ sauce. That's the whole thing — easy, and a great use for leftover chicken too.
Why build the nachos in two layers?▼
You add half the chips, then cheese and chicken, then repeat with the rest. Layering means the chips in the middle of the pile get cheese and toppings too, instead of just the ones on top — so there are no bare, sad chips at the bottom.
Comments
No comments yet — be the first to share your thoughts!
Leave a comment