Classic Bbq Nachos Recipe
Two layers of crispy nacho chips, onions, green peppers, tomatoes, BBQ sauce, and our Tex-Mex blend of Monterey Jack, mozzarella and cheddar cheeses. Served with sour cream or salsa.
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Ingredients
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Nacho base
BBQ topping
Cheese blend
Finishes & garnish
Method
Prepare vegetables
- 1
Dice the red onion into small pieces to measure 1/2 cup. Core, remove seeds from the green bell pepper and dice to measure 1/2 cup. Dice one medium tomato to yield about 1 cup. Set aside.
- 2
Prepare BBQ topping
- 3
If your shredded protein is cold, warm it briefly in a small saucepan over low heat or in the microwave until just warm (about 1–2 minutes). Stir in 1/2 cup barbecue sauce until evenly coated. Keep warm.
Assemble nachos (two-layer method)
- 4
First layer
Preheat oven to 375°F (190°C). On a large rimmed baking sheet or an oven-safe platter, spread half of the tortilla chips (about 4 cups) in an even single layer, leaving small gaps so chips heat through evenly.
- 5
First layer toppings
Evenly distribute half of the sautéed onion and pepper mixture over the chips, scatter half of the diced tomato (about 1/2 cup), and sprinkle one-third of each shredded cheese (Monterey Jack, mozzarella, and cheddar) over the chips and veggies. Top with half of the BBQ-coated shredded protein (about 1 cup).
- 6
Second layer
Add the remaining tortilla chips on top in another even layer. Repeat the topping sequence: remaining sautéed vegetables, remaining diced tomato, remaining BBQ protein, then distribute the remaining cheese evenly to cover the second layer.
Bake and finish
- 7
Place the assembled nachos in the preheated oven and bake for 8–10 minutes, or until cheese is melted and bubbly and edges of chips are lightly golden. Keep an eye to avoid burning.
- 8
Remove from oven. Let rest 1–2 minutes. Spoon the sour cream and salsa into small bowls for serving, or dollop directly on the nachos in alternating spots (use about 1/2 cup each). Garnish with optional chopped cilantro and jalapeño slices as desired.
- 9
Serve immediately, using a spatula to lift portions so each serving gets chips, BBQ protein, vegetables, and plenty of melted cheese.
