Description
BBQ chicken nachos are a simple one-skillet, gameday appetizer made with BBQ chicken, a healthy dose of shredded Mexican cheese, fresh tomatoes, green onions, salsa, chopped green chilies, chopped black olives, and fresh avocado. So cheesy with so much flavor!
Ingredients
Scale
- 1–1 1/2 pounds chicken or rotisserie chicken, cut into small bite-sized strips
- 16-ounce bag shredded mexican-blend or cheddar cheese (see note)
- 12-ounce bag tortilla chips
- 3/4 cup salsa
- 3–4 green onions, thinly sliced
- 1/3 cup BBQ sauce (I like Sweet Baby Ray’s)
- 1 avocado, pitted and chopped
- 4 ounce can chopped green chilies, drained
- 2–3 ounce can sliced black olives
- 1 roma tomato, diced
- 1 tablespoon olive oil
- Optional (sliced jalapeno)
- Serve with sour cream
Instructions
- Preheat oven to 350°F.
- Heat oil on medium heat in a 12 inch cast iron skillet. Cook chicken until fully cooked through and slightly golden. A little extra crisp adds a nice texture. Transfer to a bowl and toss in 1/3 cup BBQ sauce or more to taste. Set aside and remove skillet from heat.
- Add a layer of tortilla chips (about half) to the bottom of the skillet. Divide the rest of your toppings in half and distribute the first half over your chips. I like to add the cheese last. Stack another layer of chips and repeat with remaining toppings.
- Bake for 10 minutes or until cheese is fully melted and starting to crisp around the edges. Serve with sour cream or guacamole.
Notes
You won’t need ALL the cheese (an 8-ounce bag could work in some cases). I use about 1 cup or a little more per layer. It’s just nice to have extra.
Nutrition
- Serving Size: 1/8th
- Calories: 421
- Sugar: 4.4g
- Sodium: 596mg
- Fat: 22.2g
- Saturated Fat: 5.1g
- Carbohydrates: 40.1g
- Fiber: 5.6g
- Protein: 18.3g
- Cholesterol: 44mg
Keywords: skillet nachos, bbq chicken nachos, chicken nachos
