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Loaded BBQ Chicken Nachos Recipe

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These Loaded BBQ Chicken Nachos are piled high with crispy tortilla chips, smoky barbecue chicken, melted cheese, and fresh toppings for a bold and satisfying appetizer or easy dinner. They’re perfect for game days, parties, or casual family meals.

Ingredients

  • 10 ounces sturdy tortilla chips
  • 2 cups cooked shredded chicken
  • 1/2 cup barbecue sauce
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 small red onion, thinly sliced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 jalapeño, sliced
  • 1 cup diced tomatoes
  • 2 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup sour cream
  • 1 avocado, sliced or 1/2 cup guacamole
  • 2 tablespoons ranch dressing (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Toss the shredded chicken with the barbecue sauce until evenly coated.
  3. Spread the tortilla chips in an even layer on a large baking sheet or oven-safe platter.
  4. Sprinkle half of the cheddar and Monterey Jack cheeses over the chips.
  5. Top with the barbecue chicken, black beans, corn, red onion, and jalapeño slices.
  6. Sprinkle the remaining cheeses evenly over the top.
  7. Bake for 10 to 15 minutes, or until the cheese is fully melted and bubbly.
  8. Remove from the oven and top with diced tomatoes, green onions, cilantro, sour cream, avocado or guacamole, and ranch dressing if desired.
  9. Serve immediately while the nachos are hot and crispy.

Notes

  • Use rotisserie chicken for a quick and convenient option.
  • Add crispy bacon for extra smoky flavor.
  • Substitute Pepper Jack cheese for a spicier version.
  • Include diced bell peppers or black olives for more toppings.
  • Drizzle Buffalo sauce over the nachos for a spicy barbecue twist.
  • Prepare the chicken and toppings ahead of time, but assemble and bake just before serving.
  • Store leftover nachos in the refrigerator for up to 2 days and keep fresh toppings separate.
  • Reheat in a 350°F (175°C) oven to help restore the chips’ crispness.

Nutrition

Find it online: https://thefamilycooking.com/loaded-bbq-chicken-nachos-recipe/