BBQ Chicken Nachos
BBQ chicken nachos with shredded chicken, shredded cheese, BBQ sauce, coleslaw and more, makes a wonderful appetizer for everyone to share.
Servings: 6
Equipment
- Baking Dish or Cast Iron Pan
Ingredients
- 13 Ounces tortilla chips
- 1 ½ Cups pepper jack cheese shredded
- 1 ½ Cups colby jack cheese shredded
- 1 rotisserie chicken shredded
- 1 Cup BBQ sauce any kind
- 1 Teaspoon garlic powder
- 1 Teaspoon chili powder
- 1 ½ Cups baked beans
- 2 Cups coleslaw
- 12 onion rings cooked
- ½ Cup sour cream
- 1 jalapeno pepper sliced
- ¼ Cup red onion finely chopped
- green onion optional, for garnish
- cilantro optional, for garnish
Instructions
- Preheat the oven to 375°F.
- Lay the tortilla chips in a baking dish or a cast iron pan. Sprinkle half of each kind of cheese over the chips.
- In a large bowl, combine the shredded chicken, BBQ sauce, garlic powder, and chili powder.
- Spoon the chicken mixture over the cheese. Add the baked beans, then top with the remaining cheese, aiming for even layers.
- Bake for 20 to 25 minutes, or until the cheese is melted.
- Remove from the oven and add the coleslaw, onion rings, sour cream, jalapeno slices, red onion, and green onion slices and/or cilantro on top. Serve immediately.
Notes
Spice levels: Although you can adjust the amount of chili powder used, you might want to omit it if making BBQ chicken nachos for kids or for a mixed crowd. Those who like it spicy can season their own portion.
Dips on the side: If you add dollops of sour cream, guacamole and salsa all over your nachos, they're going to get soggy fast, which is why it's better to serve the dips on the side.
Generously layer: Make sure your toppings are spread out evenly but don't skimp on them! You don't want all those goodies gone from the top leaving a naked pile of chips no one wants, neither do you want to be able to see most of the chips under your toppings.
Dips on the side: If you add dollops of sour cream, guacamole and salsa all over your nachos, they're going to get soggy fast, which is why it's better to serve the dips on the side.
Generously layer: Make sure your toppings are spread out evenly but don't skimp on them! You don't want all those goodies gone from the top leaving a naked pile of chips no one wants, neither do you want to be able to see most of the chips under your toppings.
Nutrition
Calories: 908kcal | Carbohydrates: 78g | Protein: 51g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 168mg | Sodium: 1687mg | Potassium: 575mg | Fiber: 8g | Sugar: 18g | Vitamin A: 920IU | Vitamin C: 14mg | Calcium: 583mg | Iron: 3mg
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