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- 2 cups cooked shredded chicken - 1 cup BBQ sauce - 1 bag (12 oz) tortilla chips - 2 cups shredded cheese (cheddar, mozzarella, or a blend) - 1 cup black beans, rinsed and drained - 1 jalapeño, sliced - 1 cup corn (fresh, canned, or frozen) - 1/2 red onion, diced - 1 avocado, diced - Fresh cilantro, for garnish - Sour cream and lime wedges, for serving The main ingredients bring the heart of the dish. I love using cooked, shredded chicken. It’s easy to prepare and mixes well with BBQ sauce. Just toss the chicken in a bowl with the sauce. The tortilla chips serve as a crunchy base. They hold everything together and soak up all the tasty flavors. For toppings, I like to layer on cheese. Cheddar or mozzarella works well. You can even mix them for a flavor boost. Black beans add protein and texture. The jalapeño gives heat, while corn adds sweetness. Diced red onion brings a nice crunch. Don't forget the avocado! It adds creaminess and freshness. Finally, fresh cilantro adds a pop of color and flavor. Sour cream and lime wedges are perfect for serving. They give a nice balance to the dish. Each bite is a burst of flavor and texture that everyone will love! First, I preheat my oven to 400°F (200°C). This step is key for crispy nachos. While the oven heats up, I mix 2 cups of cooked shredded chicken with 1 cup of BBQ sauce in a bowl. I make sure the chicken is well-coated. This mix adds great flavor to the nachos. Next, I layer 1 bag (12 oz) of tortilla chips on a large sheet pan. I spread them out in an even layer. Then, I distribute the BBQ chicken evenly over the chips. After that, I sprinkle black beans, corn, diced red onion, and jalapeño slices over the top. Finally, I generously cover the whole thing with 2 cups of shredded cheese. This will melt beautifully in the oven. I place the sheet pan in the preheated oven and bake for 10-15 minutes. I keep an eye on it to watch the cheese melt and become bubbly. Once it looks perfect, I remove the pan from the oven. I let it cool slightly before serving. This cooling time helps avoid burns. After that, I top the nachos with diced avocado and sprinkle fresh cilantro over them. For serving, I add dollops of sour cream and lime wedges on the side. This adds extra flavor and makes it even more fun to eat. Choosing the right cheese blend is key to great nachos. I love a mix of cheddar and mozzarella. Cheddar adds rich flavor, while mozzarella melts beautifully. You can even try pepper jack for a spicy kick. Even distribution of ingredients makes each bite great. Start by spreading the tortilla chips evenly. Then, add the BBQ chicken across the chips. This way, everyone gets a taste of that sweet and smoky flavor. Next, sprinkle black beans, corn, and jalapeños evenly. Finally, cover it all with cheese. This method ensures you have gooey cheese on every chip. You can adjust the spice level with jalapeños. If you like heat, add more slices. For a milder flavor, skip them or use pickled jalapeños instead. Adding other veggies or proteins can make your nachos unique. Try bell peppers, diced tomatoes, or even spinach for a fresh twist. You can also use pulled pork or beef instead of chicken. This dish is all about making it your own! {{image_2}} You can make a tasty vegetarian version of BBQ chicken nachos. Replace the chicken with plant-based options. Some great choices include shredded jackfruit or store-bought meat alternatives. They mimic the texture of chicken well. You can also use seasoned tofu for protein and flavor. Add your favorite BBQ sauce to keep that rich taste. This way, everyone can enjoy this dish. There are many BBQ sauce options to explore. Each sauce brings a unique twist to your nachos. For a sweet flavor, try a honey BBQ sauce. If you like spicy food, a chipotle BBQ sauce will work well. You can also use a tangy vinegar-based sauce for a different vibe. Feel free to mix sauces for a fun flavor. This keeps the nachos exciting at every party. Incorporating regional ingredients can make your nachos special. For a southwestern twist, add diced green chiles or roasted peppers. If you want a Tex-Mex touch, use spicy salsa or guacamole. In the Midwest, try adding corn and black bean salsa for a hearty flavor. Each region has its own flair that can enhance your dish. Get creative with what you have on hand for unique flavors. To keep your BBQ Chicken Nacho Sheet Pan fresh, store leftovers right away. Place them in an airtight container. Make sure to cool the nachos first. This helps to avoid soggy chips. You can keep them in the fridge for up to three days. If you want to save them longer, consider freezing. Just remember, freezing may change the texture of the chips. When it's time to enjoy your leftovers, you want them to taste great. The best way to reheat nachos is in the oven. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat them for about 10 minutes. This method keeps the chips crispy and the cheese melty. Avoid using the microwave, as it can make the chips chewy. If you must use a microwave, heat in short bursts. This way, you can control the texture better. Yes, you can! While tortilla chips are the classic choice, you can try other options. Pita chips add a nice crunch. You can also use potato chips for a salty twist. If you prefer a healthier option, baked chips work well too. Just make sure your chips can hold the toppings. You want them to stay crispy and not get soggy. If you want to swap out the chicken, consider using black beans or chickpeas. They both add protein and flavor. For meat lovers, pulled pork or beef also make great options. If you want a vegetarian option, try mushrooms. They add a hearty texture and soak up the BBQ sauce well. Just make sure to season them to enhance their taste. Scaling up this recipe is easy! Just double or triple the ingredients based on your needs. Use a bigger sheet pan or two pans for more space. Make sure to adjust cooking time if you add more toppings. Check the cheese for melting. It should be bubbly and golden. This way, everyone at your gathering can enjoy the delicious BBQ Chicken Nacho Sheet Pan! This article detailed a tasty nacho recipe using chicken and BBQ sauce. You learned how to prep, assemble, and bake your dish to perfection. Don’t forget the fun toppings to add flavor and color. You can customize your nachos with veggies or different proteins. Enjoy experimenting with sauces and regional twists too. Remember, nachos are a great shareable snack. They are perfect for parties or cozy nights in. Now, grab your ingredients and start cooking! You will enjoy every bite.

BBQ Chicken Nacho Sheet Pan

Indulge in a delicious BBQ Chicken Nacho Sheet Pan that's perfect for game day or a fun family dinner! This easy recipe layers crispy tortilla chips with BBQ chicken, melted cheese, black beans, and fresh toppings like avocado and cilantro. It's a crowd-pleaser you can whip up in just 30 minutes. Click through to explore this mouthwatering recipe and bring some flavor to your next gathering!
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Ingredients
  

2 cups cooked shredded chicken

1 cup BBQ sauce

1 bag (12 oz) tortilla chips

2 cups shredded cheese (cheddar, mozzarella, or a blend)

1 cup black beans, rinsed and drained

1 jalapeño, sliced

1 cup corn (fresh, canned, or frozen)

1/2 red onion, diced

1 avocado, diced

Fresh cilantro, for garnish

Sour cream, for serving

Lime wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, mix the shredded chicken with BBQ sauce until well-coated.

      On a large sheet pan, spread out the tortilla chips in an even layer.

        Evenly distribute the BBQ chicken over the chips.

          Sprinkle the black beans, corn, diced red onion, and jalapeño slices over the top.

            Generously cover the entire sheet with shredded cheese.

              Place the sheet pan in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

                Remove the pan from the oven and let it cool slightly.

                  Top with diced avocado and sprinkle fresh cilantro over the nachos.

                    Serve with dollops of sour cream on the side and lime wedges for squeezing over the top.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6