Loaded Sheet Pan BBQ Chicken Nachos
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Need the ultimate nacho bowl to enjoy while watching a game or just to treat yourself? These Loaded Sheet Pan BBQ Chicken Nachos are the answer! Tortilla chips topped with fiesta cheese mix, succulent BBQ chicken, black bean salsa, Pico de Gallo, homemade guacamole, and sour cream. Yes, they’re called loaded nachos for a reason, and you’ll love every bite!
BBQ chicken is something I can’t get enough of! Oh my goodness do I love the stuff! Every time I purchase a new BBQ sauce I run home and before even taking off my shoes I just have to open the lid of the jar, grab a spoon, and have a lick. While some of you may love to enjoy spoonfuls of Nutella or peanut butter right out of the jar - and yes I do that too occasionally! - my true guilty pleasure is spoonfuls of a good old BBQ sauce. Am I crazy? Perhaps! Let me know in the comments if you lick your BBQ sauce! By the way, if you’re looking for some BBQ chicken goodness, you may also like my Open-Faced BBQ Chicken Grilled Cheese Sandwich and my Crispy & Cheesy BBQ Chicken Quesadillas!
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 into 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 BBQ Chicken Nachos
These Loaded Sheet Pan BBQ Chicken 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 BBQ 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 you 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
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 BBQ 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 molten 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 BBQ Chicken Nachos
Use a sheet of parchment paper to ensure minimal cleanup and to simply slide off 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!
Watch How to Make Loaded Sheet Pan BBQ Chicken Nachos Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Loaded Sheet Pan BBQ Chicken Nachos
Ingredients
- 1 1/2 Cup shredded BBQ chicken (see below)
- 1 x Fresh Black Bean Salsa
- 1/2 Cup Authentic Pico de Gallo
- 1 x Incredible Homemade Guacamole
- 4-5 handfuls of nacho chips (roughly 40-50 chips)
- 1 Cup Mexican cheese mix (I used hot brick, Monterey jack and hot Havarti)
- 1 jalapeño, thinly sliced
- sour cream to serve
Instructions
- 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!
- 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 molten 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!
Nutrition Facts
Calories
1160.24Fat (grams)
52.79 gSat. Fat (grams)
16.04 gCarbs (grams)
126.72 gFiber (grams)
7.89 gNet carbs
118.83 gSugar (grams)
31.32 gProtein (grams)
48.84 gSodium (milligrams)
2131.48 mgCholesterol (grams)
141.68 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
