Effortless Sheet Pan BBQ Chicken Nachos (Print Version)

# Ingredients:

→ Vegetables and Herbs

01 - Half a small red onion, cut up however you like
02 - Chopped fresh cilantro for topping

→ Cheeses

03 - 200 grams Monterey Jack, grated right before using
04 - 200 grams sharp cheddar, freshly shredded

→ Base and Chips

05 - One or two bags tortilla chips (size depends on brand)

→ Sauces

06 - 310 milliliters sweet barbecue sauce, split

→ Oils and Seasonings

07 - Two teaspoons olive oil
08 - Lemon pepper, as much as you want

→ Meats and Proteins

09 - Six strips of bacon
10 - 450 grams boneless skinless chicken breast halves
11 - 450 grams boneless skinless chicken thighs

# Instructions:

01 - As soon as the tray comes out, scatter chopped cilantro on top. Serve right away while things are gooey and chips stay crunchy. You can add some guac, salsa, or sour cream on the side if you want.
02 - Put the nachos in the oven at 160°C. Bake for about 10 to 15 minutes till the cheese goes all melty and the sauce bubbles at the edges.
03 - Pour the rest of your BBQ sauce over everything you just put together. Add as much as you like. The sauce will get sticky and stronger as it cooks.
04 - Grab a clean rimmed baking sheet and lay out the chips so they just barely overlap. Drop on a thin sprinkle of both kinds of cheese. Spread your BBQ chicken all around. Add more cheese on top, then finish with bits of bacon and your red onions.
05 - Drop the oven down to 160°C and let it cool for a bit before moving on.
06 - Toss about 120–180 milliliters of barbecue sauce into your shredded chicken and give it a good mix till every bit is covered.
07 - Take the chicken out and pop it on a chopping board. Let it sit for five minutes. Use two forks to pull it apart into easy-to-eat pieces, then put it all in a big bowl.
08 - Get your chicken thighs and breasts on a rimmed baking sheet. Drizzle olive oil on and toss to coat. Sprinkle lemon pepper all over both sides. Bake in the middle of the oven for about 18 to 20 minutes, or till cooked through to 74°C inside.
09 - Cook bacon strips in a big skillet over medium heat, flipping to make them crunchy. Let 'em drain on some paper towel. Once they're cool, chop into little pieces and set aside.
10 - Set your oven to 200°C and put the rack in the center.

# Notes:

01 - Enough for one big half sheet tray or two smaller quarter sheet pans.
02 - If you grate your own cheese, it melts a lot better compared to the pre-bagged stuff.
03 - Want it spicier? Toss on some sliced jalapenos or shake in some chipotle powder.
04 - Short on time? Using rotisserie chicken instead totally works.

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