Bbq Chicken Nachos Recipe
Tender shredded chicken with our sweet and tangy BBQ sauce on top of our fresh made tortilla chips. Piled high with shredded Monterey jack cheese, jalapeños and onions. Sour cream and salsa available upon request.
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Ingredients
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BBQ Chicken
Tortilla Chips & Assembly
Finishing (optional)
Method
BBQ Chicken
Poach and shred chicken
Place the chicken thighs or breasts into a medium saucepan and add 2 cups water or low-sodium chicken broth. Add smoked paprika, garlic powder, salt, and black pepper. Bring to a gentle simmer over medium heat, then reduce to low, cover, and poach for 12–15 minutes (thighs) or 10–12 minutes (breasts) until internal temperature reaches 165°F (74°C). Remove chicken and let rest 5 minutes, reserving 1/2 cup of the poaching liquid.
Shred and toss with BBQ
Using two forks, shred the warmed chicken into bite-sized pieces. Place shredded chicken into a bowl and add 3/4 cup barbecue sauce and 2–3 tablespoons of the reserved poaching liquid (if needed) to loosen. Toss until evenly coated. Taste and add an additional pinch of salt or a dash of hot sauce if desired.
Tortilla Chips & Assembly
Preheat and prepare chips
Preheat your oven to 375°F (190°C). Spread 6 cups of tortilla chips in an even single layer (or slightly overlapping) on a large rimmed baking sheet or oven-safe platter. If chips are very dry, lightly brush or mist with 1 tablespoon olive oil to help cheese melt and toppings adhere.
Layer chips with cheese and chicken
Scatter about half (1 cup) of the shredded Monterey Jack evenly over the chips. Distribute the shredded BBQ chicken evenly over the cheese layer. Add remaining 1 cup Monterey Jack and the optional extra 1/2 cup if you like it cheesier. Arrange sliced red onion and pickled jalapeños on top so they warm slightly but keep some texture.
Cheese melt
Bake in the preheated oven for 6–8 minutes, or until cheese is fully melted and just bubbly. For extra browning, switch the oven to broil on high for 30–60 seconds while watching closely to avoid burning.
Finish and garnish
Remove nachos from oven. Sprinkle chopped cilantro and sliced green onions over the top. Add an optional drizzle of hot sauce or chipotle sauce for extra heat. Serve immediately with sour cream, salsa, and lime wedges on the side so guests can add to taste.
Serving Suggestions
Portion the nachos onto plates or leave on the sheet for sharing. Offer sour cream, salsa, and lime wedges for squeezing. If storing leftovers, keep chicken separate from chips and reheat chicken before assembling to preserve chip crispness.