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These BBQ chicken nachos are loaded with saucy chicken, melty cheese, hot peppers, and bright cilantro lime crema! Inspired by traditional nachos, these are made in the oven for a sweet, savory, and easy party snack. All you do is pile everything on a sheet pan and let your friends go to town. Save this recipe for game day and casual get-togethers!

A gold sheet pan with loaded BBQ chicken nachos with cilantro lime crema on a beige counter next to beer, an orange linen, and brown bowls of salsa and crema.

There’s a Weeknd concert this Sunday and I guess also a football game? What is the over-under that he’ll show up with puffy AF cheeks all wrapped up in gauze? Lemme know what you think!

As I’m sure you can gather, I remain firmly committed to Team Snacks. Even though my hometown officially has its very own football team (hi, Raiders), I’m honestly just here for the food.

So this year, when planning my menu, I wanted to go all out. Think garlic butter chicken wings, cheesy Sicilian-style pizza, crunchy spicy ranch snack mix, and the holy grail of Game Day foods, nachos.

This recipe is definitely not authentic, but it is inspired by classic Mexican nachos which were created in Piedras in 1940 by Ignacio “Nacho” Anaya. (The New York Times has a great article if you want to learn more about the history of nachos – it’s super cool!) I added sweet, saucy chicken for Tex Mex vibes and cilantro lime crema for a hint of freshness. I’ve been making this recipe ever since I was in culinary school and everyone loves it!

Homemade or store-bought shredded chicken

White and brown bowls of chicken, beans chilis, salt, lime juice, spices, BBQ sauce, lime zest, oil, chicken broth, cilantro, crema, pickled onions, cheese, and tortilla chips on a white counter.

When I make this recipe, I usually make my own BBQ shredded chicken cause it’s so easy. But store-bought rotisserie chicken works too! If you do want to make your own, you’ll need chicken thighs or breasts, cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, cayenne, Morton’s Kosher salt, freshly-ground black pepper, neutral oil, chicken broth, and your favorite BBQ sauce.

The sauce has Mexican crema, lime zest and juice, cilantro, and fresh garlic. You can also use sour cream but it’s a bit more tangy.

Lastly, for the nachos, grab some tortilla chips, cheese (I like sharp cheddar & Monterey Jack for flavor and meltiness!), black beans, pickled onions, jalapeños, red chilis, and avocado. Also, you must freshly shred the cheese. I know, I know, shredding is the worst. But pre-shredded cheese leaves a weird graininess and doesn’t melt right. Trust!

If you use rotisserie chicken, just mix it with the spices and BBQ sauce for extra flavor. You can also use leftover ground beef or pulled pork.

Shredded BBQ chicken

Six steps to simmering chicken. In photo 1, a white plate of chicken with salt and pepper is on a white counter. In photo 2, the chicken is searing in a black pan. In photo 3, tongs are holding seared chicken. In photo 4, the chicken is coated in spices. In photo 5, the pan has chicken broth in it. In photo 6, the chicken is simmered.
Season the chicken with salt and pepper. Then, sear it in a large skillet on both sides until it’s golden-brown. Add the spices, chicken broth, & water. Simmer until the chicken is shreddable.
Three steps to shredding BBQ chicken. In photo 1, the chicken is shredded. In photo 2, the chicken is topped with BBQ sauce. In photo 3, the chicken is coated in the sauce.
Use a couple of forks to shred the chicken into bite-sized pieces. Then, add the BBQ sauce & toss everything until it’s nice and saucy. Keep the chicken warm over low heat.

Cilantro lime crema

Three steps to making cilantro lime crema. In photo 1, crema is in a food processor. In photo 2, the food processor has cilantro and lime. In photo 3, the sauce is blended.
Add the crema, cilantro, lime juice, lime zest, garlic, and a big pinch of salt to the bowl of a food processor. Blend the mixture until it’s very smooth.

If you don’t have a food processor, you can also make this sauce by hand. Just finely chop the cilantro and garlic. In a small bowl, whisk together the crema, chopped cilantro, lime juice, lime zest, minced garlic, and salt. The crema will be a bit more chunky but it will still taste delicious!

Layer the nachos & bake

Three steps to making BBQ chicken nachos. In photo 1, chips are on a sheet pan. In photo 2, the chips are topped with cheese, beans, and chicken. In photo 3, the nachos are baked and topped with onions, peppers, & avocado.
Layer the chips, cheese, beans, and BBQ chicken in two layers. Bake until the cheese is melted. Lastly, top the nachos with chilis, pickled onions, avocado, and the crema. Enjoy!

Keep hot and cold ingredients separate. Hot cheese = good, but hot guacamole = sad. Anything that you want to serve warm like meat, cheese, and beans should be layered and baked. But, anything cold like salsas, avocado, and crema should be added last or served on the side.

Layer, layer, layer

Onions have layers, ogres have layers, and your nachos should have layers! We all know what a bummer it is to order nachos at a restaurant, eat a delicious top layer, and then be left with a plate of plain tortilla chips on the bottom. When I was in culinary school, I learned that the secret to good nachos is adding 2-3 layers of chips, beans, & chicken on the sheet pan so each bite is full of delicious toppings!

A sheet pan of BBQ chicken nachos on a beige counter next to an orange linen, limes, and beer.

Slow cooker chicken

You can also make the chicken for these nachos in the slow cooker! Place the chicken in the bottom of a slow cooker and season it with salt, pepper, & the spices. Add the chicken broth and water. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours. Then, use two forks to shred the chicken & toss it with BBQ sauce.

Make-ahead

Honestly, nachos are best eaten right away because they get soggy in the fridge. But even though the nachos cannot be made ahead, you can prep the ingredients beforehand. Cook the shredded chicken, shred the cheese, and make the crema up to 4 days in advance.

A gold sheet pan with BBQ chicken nachos on a beige counter next to beer, limes, and brown bowls of crema and red salsa.

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Easy Sheet Pan BBQ Chicken Nachos

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
These BBQ chicken nachos are loaded with saucy chicken, melty cheese, hot peppers, and bright cilantro lime crema! Inspired by traditional nachos, these are made in the oven for a sweet, savory, and easy party snack. And since everything is layered on a sheet pan, it's the perfect snack for a crowd that comes together in about 30 minutes!
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Ingredients

BBQ Chicken

  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne, or to taste
  • 1 pound boneless, skinless chicken thighs or breasts (454 grams)
  • Kosher salt and freshly-ground black pepper, to taste
  • 1 Tablespoon neutral oil (14 grams)
  • 3/4 cup low-sodium chicken broth (180 milliliters)
  • 3/4 cup water (180 milliliters)
  • 1/2 cup BBQ sauce, plus more as needed (132 grams)

Cilantro Lime Crema

  • 1/2 cup crema or sour cream (130 grams)
  • 1/2 cup fresh cilantro (14 grams)
  • 2 Tablespoons fresh lime juice, plus more as needed (28 grams)
  • 1 teaspoon lime zest
  • 2 teaspoons minced garlic (2 cloves)
  • Pinch of Kosher salt

Nachos & Assembly

  • 15 ounces tortilla chips (425 grams)
  • 2 cups freshly-shredded Monterey Jack cheese (200 grams)
  • 2 cups freshly-shredded sharp cheddar cheese (200 grams)
  • 1 15 ounce can of black beans, drained (439 grams)
  • 1/2 cup pickled onions, drained (60 grams)
  • 1-2 jalapeño peppers, thinly sliced
  • 1-2 red chilis, thinly sliced
  • 1 avocado, diced
  • Salsa, guacamole, etc. for serving

Equipment

Instructions 

BBQ Chicken

  • In a small bowl, combine the cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, and cayenne. Set aside. Pat the chicken thighs or breasts dry and season both sides generously with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat until it's very hot and shimmering. Add the chicken to the pan, and sear for 2-3 minutes per side, until golden brown. Reduce heat to medium.
  • Sprinkle the spice mixture over the chicken. Add the chicken broth and water to the pan, and bring the mixture to a simmer. Partially cover the pan and simmer the chicken for 8-12 minutes until the chicken reaches an internal temperature of 165°F and the liquid is mostly evaporated.
  • Using tongs, remove the chicken from the pan, and shred it on a cutting board with two forks. Return the chicken to the pan and toss it with the BBQ sauce any any spices leftover in the pan. Taste, and add more BBQ sauce and salt if desired.

Cilantro-Lime Crema

  • Add the crema (or sour cream), cilantro, lime juice, lime zest, garlic, and a big pinch of salt to the bowl of a food processor. Blend until the crema is very smooth, scraping down the sides of the bowl halfway through. Taste and add more lime juice or salt if needed.

Nachos & Assembly

  • Preheat the oven to 400°F. Spread half the tortilla chips on a sheet pan. Sprinkle the chips with half of the cheese, beans, and BBQ chicken. Add one more layer of chips, cheese, beans, and BBQ chicken.
  • Bake the nachos for 5-6 minutes, until the cheese is melted and bubbling. Top the nachos with pickled onions, jalapeños, red chilis, and avocado. Drizzle the nachos with the cilantro lime crema. Serve immediately with salsa, guacamole, and other toppings. Enjoy!

Notes

Use good chips! You want something light and crispy but durable enough to hold lots of ingredients.
You can also make the chicken in the slow cooker! Place the chicken in the bottom of the bowl of a slow cooker. Season the chicken with salt and pepper and sprinkle the spices over the top. Add the chicken broth and water. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours. Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken and toss it with BBQ sauce.
Add the BBQ sauce to the shredded chicken in the hot skillet. The residual heat will help the sauce stick to the chicken.
If you don’t have a food processor, you can also make the crema by hand. Just finely chop the cilantro and garlic. In a small bowl, whisk together the crema, chopped cilantro, lime juice, lime zest, minced garlic, and salt. The crema will be a bit more chunky but it will still taste delicious!
Nachos should have layers for the best chip-to-topping ratio. Make sure you’re adding 2-3 layers of chips, beans, & chicken on the sheet pan so each bite is full of delicious toppings!
Keep hot and cold ingredients separate. Hot cheese = good, but hot guacamole = sad. Anything that you want to serve warm like meat, cheese, and beans should be layered and baked. But, anything cold like salsas, avocado, and crema should be added last or served on the side.
Cuisine: American, Mexican
Course: Appetizer, Snacks
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 544kcal, Carbohydrates: 31.8g, Protein: 31.6g, Fat: 32.6g, Saturated Fat: 14.6g, Cholesterol: 97mg, Sodium: 712mg, Potassium: 517mg, Fiber: 4g, Sugar: 5.8g, Calcium: 500mg, Iron: 2mg
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Originally posted February 4, 2021.