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- 1 lb cooked chicken breast, shredded - 1 cup smoky BBQ sauce - 1 bag tortilla chips (10 oz) - 2 cups shredded cheddar cheese - 1 cup black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 jalapeño, sliced (optional) - 1/2 cup red onion, finely chopped - 1/2 cup fresh cilantro, chopped - 1 avocado, diced - Sour cream or Greek yogurt, for drizzling - Lime wedges, for serving - Salt and pepper to taste - Additional spices (if desired) When making my smoky BBQ chicken nachos, I focus on quality ingredients. For the chicken, I use tender, shredded chicken breast mixed with smoky BBQ sauce. This gives the dish a rich taste that stands out. The tortilla chips form a perfect base that holds all the toppings. I love adding cheese. Cheddar cheese melts beautifully over the hot chicken and chips. For added texture, I sprinkle black beans and corn on top. These ingredients not only add flavor but also a nice crunch. Toppings can be personal. I often add sliced jalapeños for a little heat. Red onions give a nice sharpness, while fresh cilantro brings a burst of color and flavor. Diced avocado adds creaminess, balancing the smoky BBQ sauce. Seasoning is key. I always use salt and pepper to enhance the flavors. If you want more kick, feel free to add your favorite spices. The right blend can really elevate your nachos. With these ingredients, you’re set for a delicious plate of smoky BBQ chicken nachos that everyone will love! Start with 1 pound of cooked chicken breast. If you have leftover chicken, that works great too. Shred the chicken into small pieces using two forks. In a mixing bowl, combine the shredded chicken with 1 cup of smoky BBQ sauce. Toss it all together until the chicken is well coated. This step adds rich flavor to your nachos. Grab a large sheet pan. Spread out 1 bag of tortilla chips in a single layer. Make sure the chips cover the bottom without too many overlaps. Next, sprinkle 1 cup of rinsed and drained black beans evenly over the chips. Then, add 1 cup of corn on top. This mix gives a great texture and taste. Now, spread the BBQ chicken mixture over the chips and beans. Aim to cover as much area as possible. Finally, generously sprinkle 2 cups of shredded cheddar cheese on top. Preheat your oven to 400°F (200°C). This temperature helps the cheese melt perfectly. Place the sheet pan in the oven and bake for 15 to 20 minutes. Keep an eye on it until the cheese is bubbly and melted. When done, take the sheet pan out of the oven and let it cool for a minute. This wait helps avoid burns when you dig in. Choosing the right BBQ sauce Pick a smoky BBQ sauce for depth. A sweet sauce adds a nice touch. If you prefer heat, choose one with a kick. Try different brands to find your favorite. Spice up your nachos Add extra spices like chili powder or cumin. These spices give your nachos a special twist. You can also toss in some cayenne pepper for extra heat. Fresh jalapeños are great if you want a spicy crunch. Cheese selection and layering technique Use sharp cheddar cheese for a strong flavor. You can mix in Monterey Jack for a creamier texture. Layer the cheese thick on top of the chicken. This helps it melt evenly. For best results, add cheese halfway through cooking. Accompaniments such as lime wedges and dips Serve your nachos with lime wedges for a zesty pop. A side of sour cream or Greek yogurt cools the heat. You can also offer guacamole for extra creaminess. Fresh cilantro on top adds a lovely touch. {{image_2}} You can switch up the protein in this dish. Instead of chicken, try shredded beef. It adds a rich taste. For a lighter option, use turkey. You can also go plant-based. Use jackfruit or tofu for a fun twist. Both options soak up flavors well. Just make sure to season them with smoky BBQ sauce. Want a meat-free nacho? Just skip the chicken. Use black beans as your base protein. They are packed with protein and fiber. You can also add lentils for a different texture. For cheese, try vegan cheese or nutritional yeast. This keeps it creamy and cheesy without dairy. You can drizzle with a vegan yogurt for tang. Get creative with your BBQ sauce. Try a spicy version for extra heat. You can also use a honey BBQ for sweetness. Adding smoked paprika can enhance the smoky flavor. If you like, throw in some chipotle powder for a kick. Experiment with different spices like cumin or chili powder. Each twist gives your nachos a new life. After enjoying your smoky BBQ chicken nachos, store any leftovers right away. Let them cool to room temperature first. Then, transfer them to an airtight container. This helps keep them fresh. You can store the nachos in the fridge for up to three days. To reheat nachos, you want to keep them crispy. Start by preheating your oven to 350°F (175°C). Spread the nachos on a baking sheet in a single layer. Bake for about 10 minutes. Check them often to avoid burning. You can also use an air fryer for a quicker option. This way, they will stay crunchy. You can freeze some nacho components but not the whole dish. For best results, freeze the chicken and toppings separately. Use freezer-safe bags or containers. The tortilla chips should not be frozen, as they will become soggy. When you're ready to eat, thaw everything in the fridge overnight. Then, assemble and reheat as needed. To make nachos crispy, start by using a single layer of tortilla chips. If you pile them high, they can turn soggy. Bake at 400°F for 15 to 20 minutes. Keep an eye on them. You want the cheese to melt but not burn. You can also try baking them longer if needed. The right time helps get that crunch you crave. Yes, you can use store-bought BBQ chicken. It saves time and effort. Just shred the chicken and mix it with your favorite BBQ sauce. This option is great if you’re busy or want a quick meal. You can find pre-cooked BBQ chicken at many grocery stores. Just remember to check the flavor. Some brands are sweeter, while others are smokier. If you don’t have tortilla chips, you can use several alternatives. Try pita chips or even baked potato chips. You can also make your own by baking flatbreads or corn tortillas. Just cut them into triangles, brush with oil, and bake. This gives you that crunchy base for your nachos. Don't be afraid to get creative! This article covered how to create delicious sheet-pan smoky BBQ chicken nachos. We explored the key ingredients, step-by-step instructions, and useful tips. Don't forget to try different toppings and seasonings for extra flavor. You can even switch proteins or make it vegetarian. Remember, leftovers can be stored well and reheated for a tasty snack. Now, get ready to enjoy this fun and easy dish with friends or family!

Sheet-Pan Smoky BBQ Chicken Nachos

Elevate your snack game with these Sheet-Pan Smoky BBQ Chicken Nachos! This mouth-watering recipe combines shredded chicken, smoky BBQ sauce, crispy tortilla chips, and melted cheddar for the ultimate crispy bite. Top it with avocado, cilantro, and a drizzle of sour cream for extra deliciousness. Perfect for game nights or gatherings, it’s quick to prepare and sure to impress! Click through for the full recipe and get ready to indulge!
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Ingredients
  

1 lb cooked chicken breast, shredded

1 cup smoky BBQ sauce

1 bag tortilla chips (10 oz)

2 cups shredded cheddar cheese

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 jalapeño, sliced (optional)

1/2 cup red onion, finely chopped

1/2 cup fresh cilantro, chopped

1 avocado, diced

Sour cream or Greek yogurt, for drizzling

Lime wedges, for serving

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, combine the shredded chicken and smoky BBQ sauce. Toss until the chicken is fully coated.

      On a large sheet pan, spread out the tortilla chips in an even layer.

        Sprinkle the black beans and corn over the chips, distributing them evenly.

          Add the BBQ chicken mixture on top of the chips and beans, spreading it out to cover as much area as possible.

            Generously sprinkle the shredded cheddar cheese over the chicken layer.

              Top with sliced jalapeños (if using) and chopped red onion.

                Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and melted.

                  Once done, remove the sheet pan from the oven and let it cool for a minute.

                    Before serving, garnish with diced avocado, chopped cilantro, and a drizzle of sour cream or Greek yogurt.

                      Serve warm with lime wedges on the side for an extra burst of flavor.

                        Prep Time, Total Time, Servings: 15 min | 35 min | 4-6 servings