Bbq Nachos Recipe

Prepare protein

If using pre-cooked pulled pork, shredded chicken, ham, or turkey, warm it gently in a skillet over medium-low heat with 1/4 cup of BBQ sauce for 4–6 minutes until heated through and coated. If meat is cold from refrigeration, cover and heat 6–8 minutes, stirring occasionally. Taste and add up to remaining 1/4 cup BBQ sauce if you like it saucier. Keep warm.

If you prefer to crisp ham, toss chopped ham in 1/2 tablespoon neutral oil and sauté 2–3 minutes on medium-high until edges brown; then toss with BBQ sauce and remove from heat.

Preheat the oven to 400°F (200°C). Spread tortilla chips in an even layer on a large rimmed baking sheet or an oven-safe platter. If your chips are slightly stale, brush them very lightly with the optional 1 tablespoon neutral oil to refresh and crisp them (optional).

Make queso

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook 30–45 seconds to form a roux. Slowly whisk in the milk until smooth. Heat until the mixture is gently simmering and slightly thickened, about 2–3 minutes.

Reduce heat to low. Stir in the cubed white American cheese a few pieces at a time, stirring until melted and smooth before adding more. Add cumin, smoked paprika, salt, and pepper. If the queso is too thick, add up to 2 tablespoons more milk to reach a pourable consistency. Remove from heat and keep warm.

Grate the sharp cheddar and have it ready to sprinkle over chips in the oven.

Once oven is at 400°F, take the prepared tray of chips. Spoon 1/2 of the warm queso over chips in an even layer, leaving some chips uncovered to avoid sogginess. Scatter half of the warmed BBQ-coated protein across the chips, then sprinkle half of the shredded cheddar.

Repeat with remaining chips (if stacking on a second tray) or add remaining queso, protein, and cheddar on top of the first layer to form a single loaded tray. Bake in the oven 6–8 minutes, just until cheese is melted and toppings are warmed through. Watch closely so chips do not burn.

Remove nachos from oven. Immediately scatter pickled jalapeño slices and shredded lettuce across the top. Dollop sour cream in small spoonfuls or place in a squeeze bottle and dot the nachos.

Drizzle additional BBQ sauce and/or ranch and chipotle mayo over the nachos as desired. Sprinkle sliced scallions and chopped cilantro (if using) over everything. Serve hot on the baking sheet or transfer to a large platter.

Serve immediately so chips remain crisp. Provide extra napkins and small bowls for additional sauces. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes but will be less crisp.