Bbq Nachos Recipe

Preheat & prep baking sheet

Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet or oven-proof platter with foil or parchment for easy cleanup.

Spread 8 cups of tortilla chips in an even layer across the prepared baking sheet, leaving small gaps so melted cheese can seep between chips without making a soggy pile.

Evenly sprinkle 2 cups shredded cheddar and 1 cup shredded Monterey Jack over the chips, reserving a small handful of each for a final melt if desired.

In a medium bowl combine 2 cups shredded cooked chicken with 3 tablespoons BBQ sauce, 1 teaspoon smoked paprika, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt. Toss until the chicken is well-coated. Taste and adjust salt or BBQ sauce if needed.

Distribute the BBQ-coated chicken evenly over the cheese-layered chips so every portion will get protein.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/4 cup finely diced yellow onion and saute 2–3 minutes until softened and translucent.

Add 1/2 cup diced red bell pepper, 0.75 cup corn kernels and 1 cup drained black beans to the skillet. Cook 3–4 minutes more until vegetables are warmed through and corn begins to char slightly. Remove from heat and let cool 1–2 minutes.

Thinly slice 1 jalapeño (remove seeds for milder heat) and scatter across the chips along with the warmed bean-vegetable mixture. Distribute occasionally-pickled jalapeños (2 tablespoons) now if using for extra tang.

Place the loaded baking sheet in the preheated oven and bake 8–10 minutes, or until the cheese is melted and bubbly and edges of chips show light browning. For a deeper char, broil on high 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 1–2 minutes so the cheese sets slightly and toppings settle.

Meanwhile, core and dice 1 ripe tomato into small pieces. Thinly slice 2 green onions on the bias. Roughly chop 1/4 cup fresh cilantro. Zest and cut 1 lime into wedges.

Scatter the diced tomato, sliced green onions and chopped cilantro evenly over the melted nachos. Squeeze lime wedges over the top to taste.

In a small bowl, stir 1/2 cup sour cream with 1 teaspoon hot sauce (optional) to make a slightly spicy drizzle. Dollop or drizzle the sour cream mixture across the nachos. Add extra pickled jalapeños if desired.

Serve immediately while hot. Provide extra BBQ sauce, lime wedges and hot sauce at the table for individual adjustment.