Sheet Pan BBQ Chicken Nachos
Sheet Pan BBQ Chicken Nachos are loaded with BBQ chicken, melted cheddar cheese, black beans, corn, and all your favorite toppings. This easy, 25-minute recipe is perfect for a quick dinner or a fun snack that everyone will love!
Servings: 6
Calories: 645kcal
Ingredients
- 2 cups cooked chicken shredded
- ½ cup BBQ sauce
- 1 large bag tortilla chips
- 2 cups cheddar cheese shredded
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- ½ small red onion finely chopped
- 1 jalapeño sliced
- 1 avocado diced
- ¼ cup fresh cilantro chopped
- ¼ cup sour cream for serving
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, toss the shredded chicken with the BBQ sauce until well coated.
- Spread a layer of tortilla chips evenly on a large sheet pan. Sprinkle half of the shredded cheddar cheese over the chips. Evenly distribute the BBQ chicken over the cheese. Add the black beans, corn, and red onion over the chicken. Sprinkle the remaining shredded cheddar cheese on top. Add sliced jalapeños if desired.
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly. Remove the nachos from the oven and top with diced avocado and chopped cilantro.
- Serve immediately with sour cream and lime wedges on the side.
Notes
- Use sturdy tortilla chips to prevent them from getting soggy under the toppings.
- Feel free to swap cheddar for Monterey Jack or a Mexican cheese blend for extra flavor.
- Add the avocado and cilantro after baking to keep them fresh and vibrant.
- Serve immediately for the best crunch, and reheat leftovers in the oven to crisp them back up.
Nutrition
Serving: 1serving | Calories: 645kcal | Carbohydrates: 61g | Protein: 29g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 76mg | Sodium: 764mg | Potassium: 629mg | Fiber: 9g | Sugar: 10g | Vitamin A: 616IU | Vitamin C: 8mg | Calcium: 364mg | Iron: 2mg