Loaded BBQ Chicken Nachos

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. Save this recipe for game day and get-togethers with friends!

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, Sicilian-style pizza, spicy ranch snack mix, and the holy grail of Game Day foods, nachos. Let’s talk about this recipe!

About these 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 for years and everyone loves it!

• This app has all the flavors – sweet, spicy, savory, & cheesy.
• These nachos are made on a sheet pan for easy serving & snacking.
• You can make the shredded chicken in a pan or slow cooker.
• Make these nachos for casual parties, game day, & movie nights.

Here’s what you’ll need

BBQ chicken

• Spices – a mix of cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, & cayenne will add lots of flavor to the chicken.
• Chicken thighs or breasts – you can use either, just make sure the chicken is skinless and boneless.
• Salt & pepper – I use Morton’s Kosher salt and freshly-ground black pepper.
• Neutral oil – you’ll want a neutral oil like canola, vegetable, or avocado for searing the chicken.
• Chicken broth – a bit of chicken broth will braise the chicken and keep it from drying out.
• BBQ sauce – any BBQ sauce you like will work. I personally like something sweet and spicy for this recipe, but use your favorite!

Feel free to use rotisserie chicken to make this recipe even easier! Just mix it with the spices and BBQ sauce for extra flavor. You can also use leftover ground beef or pulled pork.

Cilantro lime crema

• Crema – Mexican crema is a bit less tangy and more creamy than regular sour cream.
• Limes – you will want both the zest and the juice. The zest adds a fresh citrusy flavor and the juice helps loosen up the crema a bit.
• Cilantro – fresh cilantro is essential for this recipe! Dried cilantro just doesn’t have enough flavor.
• Garlic – if you like a hint of garlic, add a teaspoon or two. You can leave this out if you don’t love raw garlic. The crema will still be delicious!

Nachos & assembly

• Tortilla Chips – make sure to grab some really good ones for the best taste and texture! I love Late July and Juantonio’s. Both these brands are thin and crispy, perfectly salted, and sturdy enough to withstand toppings.
• Cheese – I like a mix of sharp cheddar and Monterey Jack for flavor and meltiness. But, 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!
• Black beans – canned black beans will add a creamy texture. Pinto beans are also good.
• Toppings – I like a mix of pickled onions, jalapeños, red chilis, and avocado for a mix of vinegary, spicy, and creamy flavors.

How to make amazing nachos

Shredded BBQ chicken

1. Start by generously seasoning the chicken with salt and pepper.
2. Then, heat the oil in a large skillet. Sear the chicken on each side until it’s golden-brown.
3. Add the spices, chicken broth, and water to the pan. Partially cover the pan and simmer until the chicken is shreddable and the liquid is mostly evaporated.

4. Use a couple of forks to shred the chicken into bite-sized pieces.
5. Add the BBQ sauce & toss to combine.
6. Keep the chicken warm over low heat.

Cilantro lime crema

1. While the chicken is simmering, add the crema to the bowl of a food processor.
2. Then, add the cilantro, lime juice, lime zest, garlic, and a big pinch of salt.
3. Blend the mixture until it’s very smooth. Taste and add more cilantro, lime juice, or salt if desired.

Nachos & assembly

1. Evenly spread half of the chips on a sheet pan. Top with half of the cheese, beans, and BBQ chicken.
2. Add another layer of chips, cheese, beans, and BBQ chicken. Bake until the cheese is melted.
3. Lastly, remove the nachos from the oven and top 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!

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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xo Sara Lynn

Song of the day – Stay Home by American Football

Originally posted February 4, 2021.