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When I want something super tasty that everyone can dive into, I’ll throw together some sheet pan BBQ chicken nachos. There’s tangy BBQ sauce, melted gooey cheese, pieces of juicy chicken, and some bacon all baked till everything’s golden and crispy at the edges. Forget boring snacks—this is the first thing gone at my parties and always brings people together.
I whipped these up for a movie night and it turned into our family go-to. Soon as I set them down, everyone swarms the pan. No chance of leftovers, ever.
Dreamy Ingredients
- Bacon: Brings extra crunch and loads of smoky punch. Go thick-sliced if you can, it’s better
- Chicken breasts and thighs, skinless and boneless: Mixing both means you get tender bites and just enough lean
- Extra virgin olive oil: Makes the chicken juicy and helps it cook nice and even
- Lemon pepper seasoning: Adds bright zip—the kind with real lemon zest tastes the freshest
- Sweeter BBQ sauce: Pulls all the flavors in. I like ones with a touch of smoke for extra depth
- Tortilla chips: Use sturdy chips so they hold up under all your cheesy, meaty toppings
- Monterey Jack cheese: Gives you that melty creamy layer you want—shred it at home
- Sharp cheddar cheese: Bold flavor and melt factor; grate your own for best results
- Red onion: Sliced thin so you get bite and color—pick out firm, deep purple ones
- Fresh cilantro: Toss plenty over the top for color and a burst of fresh, herby flavor
Step-by-Step Directions
- Start With Bacon:
- Pop the bacon in a frying pan over a medium flame, flip it so it gets nice and crisp. Usually takes about eight minutes. Once it’s done, drain on paper towels then break it into pieces.
- Roast Chicken:
- Heat your oven up to 400 degrees, spread chicken breasts and thighs out on a baking sheet. Coat with olive oil and a generous shake of lemon pepper. Roast for eighteen to twenty minutes. The chicken should hit at least 165 degrees inside—use a meat thermometer if you’re not sure.
- Toss Chicken With Sauce:
- Let the chicken chill for a few minutes. Tear it up into shreds using a couple forks. Mix chicken in a bowl with BBQ sauce till each piece is coated but not swimming.
- Chip Prep And Oven Down:
- Turn oven down to 325 and give it a second to cool. Spread chips on a clean sheet pan, just slightly overlapping so no bare spots. Sprinkle part of both grated cheeses on the chips—this makes them less soggy later.
- Top Everything:
- Add BBQ chicken on top, then the rest of your cheese and the chopped bacon. Scatter on sliced red onion. Try to cover all the chips with something so everyone gets a loaded bite.
- Final Sauce And Bake:
- Spoon the last of your BBQ sauce over the nachos (hang onto some for dipping if you want). Slide into the oven and bake for ten to fifteen minutes, just till the cheese is totally melty and the edges start bubbling.
- Finishing Touch:
- Sprinkle a pile of chopped cilantro right over the hot nachos. Serve fast while everything’s gooey and crunchy.
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After loads of batches, I swear fresh cilantro on top takes it over the top. Mom used to chop it for taco nights and those smells always bring me back. These nachos totally have that family kitchen vibe.
Keeping It Fresh
Pop leftovers in an airtight container in the fridge for up to two days. Reheat on a baking sheet in a hot oven—get the cheese melted and chips crunchy again. Microwaves make them soggy so I wouldn’t. They’re best right after baking, but a quick broil can help perk them up.
Swap Outs
Got leftover or store-bought rotisserie chicken? Use that to save time. Turkey also works in place of chicken. Swap in black beans if you want to go meatless. Pick your favorite BBQ sauce—there are so many spicy, tangy, smoky choices you really can’t go wrong.
Serving Up Ideas
Bring out dishes of salsa, sour cream, and guac so everyone can scoop what they like. Cool dips and fresh toppings really balance those bold BBQ flavors. Add more jalapeno or splash on hot sauce if you want a little fire.
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History And Fun Facts
Nachos started in northern Mexico, but this sheet pan BBQ version mixes American BBQ with Tex Mex flair. They probably popped up at backyard BBQs first and now they’re just a laid-back way to share local flavors with a crowd.
Frequently Asked Questions
- → How do I keep these nachos crispy?
Put down a layer of cheese on the chips before any chicken or toppings. The cheese melts to make a shield so your chips don't get soft.
- → Can I swap the cheese type?
Of course. Use mozzarella, pepper jack, or even a bag of shredded Mexican cheese mix if you want a new twist and different melting texture.
- → Can I make chicken early?
Yes! Cook and shred the chicken whenever you want. Just stash it in your fridge until you’re ready to load up the nachos and bake.
- → What toppings are good with this?
Try piling on sliced jalapeños for heat, a dollop of sour cream for coolness, some creamy guac, or fresh salsa—totally up to you.
- → Can I just use store-bought rotisserie chicken?
You bet. Shred up a rotisserie chicken, mix with BBQ sauce, and go from there.
- → Should I eat these nachos right away?
For sure—nachos taste the best when the cheese is still gooey and the chips are crisp right out of the oven.