Loaded BBQ Chicken Nachos (Double-Layered)
Nothing's more perfect than having a serving of loaded BBQ chicken nachos while watching a football game. Here's a recipe you can try at home.
Equipment
Large rimmed baking sheet (18x13 inch / 46x33cm)
Aluminium foil
10-inch non-stick skillet
Silicone spatula or wooden spoon
Instant-read thermometer
Ingredients
9 ounces tortilla chips - 255g
3 cups cheddar cheese - (sharp) shredded, 12 oz / 340g
4 stalks green onions (scallions or green shallots) - thinly sliced
¼ medium red onion - chopped
1 lb ground chicken - cooked, 450g
½ cup BBQ sauce - 120ml, or to taste
2 medium tomatoes - halved, squeezed, and chopped
1 medium jalapeño - seeded and chopped
2 ¼ ounces black olives - drained and sliced, 64g
1 cup sour cream - 240ml, for serving
1 cup salsa - 240ml, for serving
1 cup guacamole - 240ml, for serving
Instructions
- Preheat oven to 375°F / 190°C (170°C fan-forced). Line a large rimmed baking sheet (18x13 inch / 46x33cm half-sheet pan) with aluminium foil for easy cleanup.
- Spread one-half of the tortilla chips on the baking sheet.9 ounces tortilla chips
- Scatter half of the BBQ chicken evenly over the chips, then top with half of the shredded cheddar, half the scallions, half the red onion, half the chopped tomatoes, half the jalapeño, and half the sliced black olives.3 cups cheddar cheese, 4 stalks green onions (scallions or green shallots), 1/4 medium red onion, 1 lb ground chicken, 1/2 cup BBQ sauce, 2 medium tomatoes, 1 medium jalapeño, 2 1/4 ounces black olives
- Add the remaining tortilla chips in an even layer, then repeat with the remaining BBQ chicken, cheddar, scallions, red onion, tomatoes, jalapeño, and black olives.9 ounces tortilla chips, 3 cups cheddar cheese, 4 stalks green onions (scallions or green shallots), 1/4 medium red onion, 1 lb ground chicken, 1/2 cup BBQ sauce, 2 medium tomatoes, 1 medium jalapeño, 2 1/4 ounces black olives
- Bake for 10 minutes or until the cheese is thoroughly melted.
- Remove from the oven and immediately dollop with sour cream, salsa, and guacamole. Serve straight from the tray while the cheese is still bubbling.1 cup sour cream, 1 cup salsa, 1 cup guacamole
Notes
Storage: Cooked BBQ chicken can be stored in a sealed container in the fridge for up to 2 days. Reheat in a skillet to 165°F (74°C) before assembling. Assembled nachos do not store or reheat well — chips go soft.
Make-Ahead: Cook and sauce the ground chicken up to 2 days ahead. Chop all fresh toppings and store separately. Assemble and bake just before serving.
Substitutions: Swap ground chicken for shredded rotisserie chicken, ground turkey, or ground beef. Use Monterey Jack or a Mexican blend in place of sharp cheddar for a milder, stretchier melt.
Feeding a Crowd: Assemble and bake in separate batches rather than holding one large tray. Keep cooked chicken warm at 200°F (93°C) between batches.
Pro Tip: Let the sauced chicken sit in the skillet off-heat for 1-2 minutes before layering — if it looks soupy, the chips will go soft before the cheese melts.
Gluten-Free Note: This recipe is naturally gluten-free provided your tortilla chips and BBQ sauce are certified gluten-free. Check labels carefully, as some BBQ sauces contain soy sauce or malt vinegar.
Nutrition Note: This is a generous shareable appetiser. Many people will split a serving, effectively halving the per-person nutrition.
Nutrition
Serving: 1servingCalories: 1145kcalCarbohydrates: 77gProtein: 49gFat: 75gSaturated Fat: 28gPolyunsaturated Fat: 12gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 216mgSodium: 1902mgPotassium: 1603mgFiber: 11gSugar: 20gVitamin A: 2425IUVitamin C: 24mgCalcium: 794mgIron: 3mg
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