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SIMPLE Loaded Sheetpan BBQ Chicken Nachos - rotisserie chicken, red onion, 3 different cheeses, bbq and tortilla chips make an epic appetizer #simplepartyfood

SIMPLE Fully Loaded BBQ Chicken Nachos

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  • 3 Cups Shredded Cooked Chicken (store bought or grilled)
  • 45 Strips Bacon
  • 1/2 Red Onion, diced
  • 3/41 Cup Smoky BBQ Sauce (we recommend STUBBS)
  • 3/41 Cup Monterey Jack Queso Sauce
  • 3 Cups Shredded Smoked Gouda Cheese
  • 1 Cup Shredded Cheddar Cheese
  • 1 Large Bag Restaurant Style Tortilla Chips


  1. Line a baking sheet with parchment paper and place the bacon on it. Place it in a cold oven and turn it to 400°F. When the temperature reaches 400° turn a timer on for 10 minutes. When the bacon is crispy, remove, pat dry and chop up.
  2. Combine 3 cups chicken with most of the BBQ sauce, leave some to brush on the chips.
  3. Line another baking sheet with parchment paper and place tortilla chips in one layer.
  4. Brush (or spoon) BBQ on the chips (no need to be exact).
  5. Layer 1/2 the chicken over the chips.
  6. Drizzle with 1/2 the Queso sauce.
  7. Layer with 1/2 the red onion and bacon, Gouda and Cheddar cheese.
  8. Repeat.
  9. Drizzle BBQ all over the top of the nachos and bake in the preheated oven at 400°F for 10 minutes or until cheese is melted.
  10. Top with thinly sliced jarred (or fresh) jalapeno peppers and serve with sour cream, guacamole, salsa on the side.


  • Serving Size: 1

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