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Close up of BBQ Chicken Nachos showing bubbly melted Monterey Jack and sharp cheddar cheese with dark-amber sauce.

BBQ Chicken Nachos: The Ultimate Crispy Tray-Bake Appetizer

These BBQ Chicken Nachos feature crispy tortilla chips layered with moist shredded chicken, glossy dark-amber BBQ sauce, and melted marbled Monterey Jack and cheddar cheese. A perfect 25-minute appetizer for game day or easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Yellow Corn Tortilla Chips Thick-cut, toasted
  • 2 cups Shredded Roasted Chicken Breast approx. 300g
  • 1/2 cup BBQ Sauce Glossy dark-amber variety (120ml)
  • 1.5 cups Sharp Cheddar Cheese Shredded (170g)
  • 1.5 cups Monterey Jack Cheese Shredded (170g)
  • 2 Fresh Jalapenos Thinly sliced
  • 1/2 cup Red Onion Finely diced
  • 1/4 cup Fresh Cilantro Chopped (10g)

Equipment

  • 1 Dark Grey Metal Baking Sheet A darker pan helps crisp the chips better.
  • 1 Mixing Bowl For tossing the chicken in sauce.

Method
 

Assembly and Baking
  1. In a bowl, toss the shredded chicken with the BBQ sauce until every piece is coated and glossy.
  2. Spread toasted corn chips onto a dark metal baking sheet in an even layer.
  3. Distribute the BBQ chicken over the chips, then smother with the combined shredded cheeses.
  4. Bake at 400°F (200°C) for 8-10 minutes until cheese is bubbly and shows slight browned spots.
  5. Remove from oven and immediately top with diced red onion, sliced jalapenos, and fresh cilantro.

Notes

Use a dark baking sheet for crunchier chip bottoms.
Grate your own cheese from a block for the best bubbly melt.