This weekend my husband Robby and I made one of our favorite meals of all time – barbecue chicken nachos. We started making these a couple of years ago, and we have been hooked ever since. We literally cannot get enough of them. This usually ends up being our Friday night cheat meal, and honestly I think we both love it even more than going out to eat.
I simply cannot express enough how much I love these nachos. If you’ve never made nachos this way before, you definitely need these in your life. And I am SO excited to introduce them to you!
You don’t need much to make these nachos. Just make sure you have some chicken and your favorite barbecue sauce as well as plenty of tortilla chips and cheese. The rest of the toppings can be adjusted to your preferences.
Making these couldn’t be easier. We always assemble them on a foil-lined cookie sheet and bake in the oven for about 10 minutes. Sometimes in the summer we will make them in little foil pouches and throw them on the grill. Doing it this way also makes for an AWESOME camping recipe! Nachos are perfect for almost any occasion – a party, the Super Bowl, camping, or just because you can.
What You’ll Need
- 1 large chicken breast, diced (about 2 cups cooked)
- 1/2 cup of your favorite barbecue sauce (we like Sweet Baby Ray’s) plus extra for drizzling
- 1/4 tsp each of smoked paprika, garlic powder, and cayenne pepper
- 2 tbsp olive oil
- Shredded Mexican blend cheese
- Tortilla chips
- Toppings – diced green pepper and onion, diced avocado, ranch dressing, extra barbecue sauce
Preheat oven to 350.
Heat the olive oil in a pan on medium heat and add the chicken breast. Toss in the seasonings and cook for about five minutes or until chicken is completely cooked through.
Once the chicken is cooked, add the barbecue sauce and cook until heated through.
Next, line a cookie sheet with aluminum foil. You could certainly just make a whole sheet of nachos to share (great idea for a party), but we like to make separate little foil pouches so we can each have our own.
Begin assembling chips, queso, shredded cheese, cooked chicken, green pepper and onions. Repeat so you have two layers. I really don’t have measurements for this part. Just add what looks good to you! I also added a few jalapenos to Robby’s.
I always start with what I think is a small pile of chips, but then it ends up being a huge mountain of nachos (not that I’m complaining). Drizzle the top with a little more barbecue sauce and bake in the oven for about 10 minutes or until cheese is melted.
Once they’re done cooking, add avocados, drizzle with ranch dressing, and DEVOUR!
No matter what kind of week you’ve had, these nachos will make everything right in the world. Promise.
I’m excited to hear what you guys think of this recipe. As always, try it out this weekend and let me know how it goes!
Barbecue Chicken Nachos
- 2 cups chicken breast, diced
- 1/2 cup barbecue sauce
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- shredded Mexican blend cheese
- tortilla chips
- green pepper, diced
- onion, diced
- avocado, diced
- ranch dressing, for drizzling
- extra BBQ sauce, for drizzling
Preheat oven to 350 degrees.
Heat the olive oil in a pan on medium heat and add chicken breast and seasonings. Cook for 5 to 10 minutes or until chicken is completely cooked through.
Add the barbecue sauce and cook until heated through.
Line a cookie sheet with aluminum foil.
Assemble nachos in this order - tortilla chips, queso, shredded cheese, cooked chicken, green pepper, and onion.
Repeat with a second layer of chips and toppings.
Drizzle extra barbecue sauce on top of the nachos.
Bake in oven for 10 minutes or until cheese is melted.
Remove nachos from the oven. Add diced avocado and drizzle with ranch dressing.