These easy BBQ chicken nachos are made with my favorite secret method using corn tortillas instead of chips. I learned this trick while working at a Mexican restaurant. This method guarantees that each crispy tortilla chip contains the perfect amount of melty cheese, chicken, sweet barbecue sauce, and all your favorite nacho toppings.
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Pair chicken nachos with grilled corn ribs, turkey chili, and chilled spinach dip for the ultimate game-day spread. Grab a spicy pineapple margarita it is time to make my favorite nachos.
📖Why My Recipe Works
- This recipe is based on a method I learned while working at a Mexican restaurant in college. For these nachos, we use tostadas not tortilla chips.
- Cut into quarters making tortilla chips.This ensures that each chip has the perfect amount of toppings. This method is ideal for sharing.
🧾Ingredient Notes
- Corn Tortillas- Instead of crunchy tortilla chips you are going to use soft corn tortillas to make tostada shells. You can use store-bought tostadas but I recommend making them from scratch using soft white or yellow corn tortillas. The tortillas should be no larger than 6 to 8 inches in diameter.
- Chip Seasoning- Sprinkling a little cumin, chili powder, and salt on the tostada before baking is the best way to layer extra flavor.
- Chicken- I find it easiest to use leftover chicken or rotisserie chicken. Or use leftover BBQ chicken or pollo asado.
- BBQ Sauce- You can use store-bought or your own homemade BBQ sauce.
- Red Onion- This recipe uses both red onion and green onions. If that is too much you can reduce the amount or leave the red onion out and just use the green onions for garnish.
- More Toppings- For the top of the nachos I like to add fresh cilantro, jalapenos, onions, and all the favorite dips like avocado crema and a quick blender salsa.
💭What Is the Best Kind of Cheese for Nachos?
The best cheese for nachos is either a melted queso dip type of cheese or full-fat shredded cheese. The types of cheeses I recommend for homemade nachos are mild cheddar, pepper jack, or Monterey jack. I recommend shredding your own cheese for better melting.
⏲️How to Make BBQ Chicken Nachos
- The tortillas should be in a single layer and not overlap. Brush both sides with oil- go light, we don't want soggy chips.
- Mix together BBQ filling, no secret sauce here. Get it? I love food puns.
- It should essentially look like a mini BBQ chicken pizza once assembled.
- Cut the tostadas into 4 pieces, so you have perfectly shaped chips. Pile onto your platter and garnish.
🥗What to Serve with BBQ Nachos
Making this a main course? Serve with a house salad and refreshing mango and chamoy popsicles for dessert.
👩🏻🍳 Expert Tips
- Try adding crispy bacon to the chicken mixture for an extra smoky kick!
- Bake the tortillas slightly less than our homemade tostada recipe because once you top the nachos they will go back into the oven.
- Because we need to get the tostadas crunchy a fully preheated oven is necessary for success.
- There is no need to line the pan with aluminum foil or parchment paper with this recipe.
- Add a little pickle salsa to the BBQ chicken for a fun twist.
🌡️Storage and Make Ahead
Nachos are best eaten immediately. However, these are easy to prep in advance.
- Make the tortillas and cool. Store in a plastic ziptop bag at room temperature for 1 to 2 days.
- Mix together the chicken filling and shred your cheese. Store in separate airtight containers for 2 to 3 days.
- Assemble and bake according to the recipe.
More Game Day Snacks
💬How do I keep my nachos crispy?
Serving dipping sauces, like sour cream or salsa, on the side can help. Also making your nachos from tostadas rather than dumping several layers of chips onto a sheet pan will help. When chips on set on top of each other in the oven steam is trapped in between making them soggy.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
BBQ Chicken Nachos
Ingredients
- 8 corn tortillas
- 2 Tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- 2 cups shredded chicken cooked
- ½ cup red onion finely diced
- ⅔ cup BBQ sauce homemade or storebought
- ½ cup montery jack cheese
- ½ cup mild cheddar cheese
- ¼ cup cilantro minced
- 1 jalapeno thinly sliced
- 2 spring onions thinly sliced
For Serving
- Sour Cream
- Guacamole
- Pico De Gallo or Salsa
Instructions
- Preheat oven to 400 F. Brush both sides of the tortillas lightly with oil using a pastry brush. Sprinkle with chili powder, cumin, and salt. Bake for 3 minutes, flip bake for 2 more minutes.8 corn tortillas, 2 Tablespoons olive oil, ½ teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon kosher salt
- While the tortillas are baking mix together the chicken, BBQ sauce, and red onion in a medium mixing bowl.2 cups shredded chicken, ½ cup red onion, ⅔ cup BBQ sauce
- Spread the BBQ chicken mixture evenly across the baked tortillas. Top with the two types of cheese. Bake for 8 minutes or until the cheese is melted.½ cup montery jack cheese, ½ cup mild cheddar cheese
- Transfer the tortillas to a cutting board. Cut into 4 pieces and move to a serving platter.
- Garnish with cilantro, jalapenos, and spring onions. Serve with sour cream, pico de gallo, and guacamole.¼ cup cilantro, 1 jalapeno, 2 spring onions, Sour Cream, Guacamole, Pico De Gallo or Salsa
Video
Notes
- Regular tortilla chips or tostada shells can be substituted for the corn tortillas.
- Tortillas should be roughly 6 inches in diameter.
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