BBQ Chicken Nacho Sheet Pan

$- 2 cups cooked shredded chicken - 1 cup BBQ sauce (your favorite variety) - 1 bag (12 oz) tortilla chips - 2 cups shredded cheese (a mix of cheddar and mozzarella for creaminess) - 1 cup black beans, rinsed and drained - 1 jalapeño, thinly sliced (seeds removed for less heat if desired) - 1 cup corn (fresh, canned, or frozen, thawed if frozen) - 1/2 red onion, finely diced - 1 avocado, diced - Fresh cilantro, roughly chopped, for garnish - Sour cream, for serving - Lime wedges, for a zesty finish You can swap some ingredients if needed. Use rotisserie chicken for speed. Any BBQ sauce works well. For the cheese, try pepper jack for heat or keep it simple with just cheddar. If you don't have black beans, kidney beans work too. Frozen corn is just fine if fresh isn't available. You can leave out the jalapeño if you want no heat. For a creamier topping, sour cream can be replaced with Greek yogurt. Choose fresh, high-quality items for the best taste. Look for tender chicken, ideally shredded at home or from a trusted source. Select a BBQ sauce you love; it makes a big difference. Go for chips that are sturdy enough to hold toppings. When picking cheese, fresh blocks melt better than pre-shredded. Lastly, look for ripe avocados and vibrant cilantro; they add flavor and color. Start by gathering all your ingredients. You'll need cooked shredded chicken, BBQ sauce, tortilla chips, and cheese. Don't forget black beans, corn, jalapeños, red onion, avocado, cilantro, sour cream, and lime. Preheat your oven to 400°F (200°C). This step is key for even baking. In a bowl, mix the chicken with the BBQ sauce until all pieces are coated. This adds flavor and moisture to your nachos. Grab a large sheet pan. Spread out the tortilla chips in one layer. It’s important they don’t overlap too much. Then, spoon the BBQ chicken over the chips evenly. Next, scatter the black beans, corn, jalapeños, and red onion across the nachos. This mix gives great taste and color. Finally, sprinkle a generous layer of shredded cheese on top. This will melt perfectly when baked. Place the sheet pan in the preheated oven. Bake for about 10-15 minutes. Keep an eye on them. You want the cheese to melt and bubble, turning golden. When it’s ready, take the pan out and let it cool for a few minutes. This helps prevent burns. Then, add the diced avocado and fresh cilantro for a burst of flavor. Serve with sour cream and lime wedges for a great finish. Enjoy your delicious BBQ chicken nachos! To get your nachos crispy, start with a single layer of tortilla chips. This helps all chips get even heat. Bake them for just a few minutes before adding toppings. This quick step makes a big difference. You can also use a mix of chips, like blue corn and regular. The variety adds fun and crunch. Serve your nachos straight from the sheet pan. It looks great and keeps your nachos warm. Offer sides like sour cream and lime wedges. They add creaminess and zest. You can also pair nachos with a fresh salad. A simple cucumber and tomato salad balances the rich flavors of the nachos. For extra flavor, add spices to your chicken mix. A bit of smoked paprika or cumin can elevate the taste. You can also swap the cheese. Try pepper jack for heat or gouda for smokiness. Don’t forget fresh toppings! Chopped green onions or diced tomatoes add freshness. {{image_4}} You can easily make a vegetarian version of BBQ nachos. Instead of chicken, use black beans or lentils for protein. Mix your beans with BBQ sauce for flavor. Add fresh veggies like bell peppers, corn, and zucchini for crunch. Top with cheese and bake as usual. These nachos are just as tasty and perfect for everyone. If you like heat, try spicy BBQ chicken nachos. Use a spicy BBQ sauce for an extra kick. Add diced jalapeños or sliced serrano peppers on top. You can also sprinkle some crushed red pepper flakes before baking. This version packs a punch and is great for those who enjoy bold flavors. Experiment with different cheeses for your nachos. While cheddar and mozzarella work great, try pepper jack for heat or gouda for a smoky flavor. Mixing cheeses can create a rich taste. Use any cheese you love. Just ensure it's good for melting, and you'll have a cheesy delight every time. To keep your leftover nachos fresh, place them in an airtight container. Layer parchment paper between the nachos to prevent sogginess. Store them in the fridge for up to three days. Avoid stacking them too high, as this can lead to mushy chips. For the best taste, reheat your nachos in the oven. Preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat them for about 10 minutes or until the cheese melts again. This method keeps the chips crispy. You can also use a microwave, but the chips may get soft. If you have extra ingredients, you can freeze them. Place shredded chicken, black beans, corn, and cheese in separate freezer bags. Make sure to squeeze out all the air before sealing. These can stay fresh for up to three months. Just thaw in the fridge overnight before using. Yes, you can prep most of these nachos ahead. Cook the chicken and mix it with BBQ sauce a day early. Store it in the fridge. You can also chop veggies and keep them in a container. When you’re ready to eat, layer the nachos and bake them. This makes for a quick meal. Your favorite BBQ sauce works best. I love using a sauce with a sweet and smoky flavor. It adds a great taste to the chicken. If you prefer spice, pick a sauce with a kick. You can also try homemade BBQ sauce for a personal touch. To make a healthier version, consider these tips: - Use baked tortilla chips instead of fried ones. - Choose low-fat cheese or a smaller amount. - Add more veggies like bell peppers and spinach. - Use grilled chicken instead of fried. - Serve with Greek yogurt instead of sour cream. These changes keep all the flavor while cutting down on calories. You now have all the tools to create BBQ Chicken Nacho Sheet Pan magic. Start with quality ingredients, layer them wisely, and bake to cheesy perfection. Don't forget the tips to make them extra crispy and fun variations to try. Store your leftovers properly too, so nothing goes to waste. Follow these simple steps for tasty nachos everyone will love. Enjoy your cooking adventure and impress your friends and family!$

Elevate your snack game with this BBQ Chicken Nacho Sheet Pan Delight that's bursting with flavor! Perfect for parties or a fun family dinner, this easy recipe combines tender BBQ chicken, crispy tortilla chips, and a melty cheese blend topped with fresh veggies. In just 30 minutes, you can create a crowd-pleaser that’s as delicious as it is gorgeous. Click through to discover the full recipe and impress your guests today!

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Ingredients

2 cups cooked shredded chicken

1 cup BBQ sauce (your favorite variety)

1 bag (12 oz) tortilla chips

2 cups shredded cheese (a mix of cheddar and mozzarella for creaminess)

1 cup black beans, rinsed and drained

1 jalapeño, thinly sliced (seeds removed for less heat if desired)

1 cup corn (fresh, canned, or frozen, thawed if frozen)

1/2 red onion, finely diced

1 avocado, diced

Fresh cilantro, roughly chopped, for garnish

Sour cream, for serving

Lime wedges, for a zesty finish

Instructions

Preheat your oven to 400°F (200°C), ensuring it’s hot and ready for the nachos to bake evenly.

In a mixing bowl, combine the cooked shredded chicken with the BBQ sauce. Mix well, so all the chicken is evenly coated with the sauce.

On a large sheet pan, spread the tortilla chips out into a single layer, ensuring they are close but not overlapping for even topping distribution.

Carefully spoon the BBQ chicken mixture evenly over the tortilla chips, spreading it out so each chip receives a bit of the delicious chicken.

Next, scatter the rinsed black beans, corn, diced red onion, and jalapeño slices liberally across the nachos, making sure to distribute them well among the chips.

Generously sprinkle the shredded cheese over the entire sheet and ensure that it covers the nachos well for a melty finish.

Place the prepared sheet pan into the preheated oven and bake for approximately 10-15 minutes, or until the cheese is melted and bubbly, with a golden hue.

Once done, remove the sheet pan from the oven and allow it to cool for a few minutes to avoid burning your fingers on the hot ingredients.

As the nachos cool, top them with diced avocado, allowing its creamy texture to complement the dish. Finish by sprinkling chopped fresh cilantro on top for brightness and flavor.

Serve your BBQ chicken nachos with dollops of sour cream on the side and lime wedges ready for squeezing over the top for an extra zing of freshness.

- Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

- Presentation Tips: For an eye-catching display, serve the nachos directly from the sheet pan or transfer them to a large platter. Add a small bowl of sour cream and lime wedges in the center for an inviting and communal dining experience.