BBQ Chicken Nachos

Ingredients

• 8corn tortillas
• 30 ml (2 tablespoons)olive oil
• ½ teaspoonchilli powder
• ½ teaspooncumin
• ¼ teaspoonkosher salt
• 300 g (2 cups)cooked shredded chicken
• 75 g (½ cup)red onion, finely diced
• 160 ml (⅔ cup)BBQ sauce, homemade or shop-bought
• 55 g (½ cup)Monterey Jack cheese
• 55 g (½ cup)mild Cheddar cheese
• 15 g (¼ cup)coriander, finely chopped
• 1jalapeño, thinly sliced
• 2spring onions, thinly sliced
• to tastesour cream
• to tasteguacamole
• to tastepico de gallo or salsa

Instructions

1. 1

   Bake the tortillas

   Heat the oven to 200°C (400°F). Lightly brush both sides of the tortillas with the oil, then sprinkle with the chilli powder, cumin and salt. Bake for 3 minutes, turn them over and bake for 2 more minutes.

2. 2

   Mix the chicken

   As the tortillas bake, combine the shredded chicken, BBQ sauce and diced red onion in a medium bowl.

3. 3

   Add cheese

   Spread the BBQ chicken mixture evenly over the baked tortillas and scatter both cheeses on top. Bake for 8 minutes, or until the cheese has melted.

4. 4

   Cut into pieces

   Move the tortillas to a chopping board, cut each into 4 pieces and arrange them on a serving platter.

5. 5

   Garnish and serve

   Top with the chopped coriander, sliced jalapeño and spring onions. Serve with sour cream, pico de gallo and guacamole.

What are BBQ chicken nachos?

Nachos are a Tex-Mex favourite built around tortilla chips with toppings, often including cheese and salsa. This American-style version uses baked corn tortillas as its base and tops them with BBQ-seasoned chicken.

Baking the tortillas yourself gives the nachos a sturdy, crisp base, while the tangy sauce and two cheeses make a savoury, gooey topping. Fresh herbs, chilli and dips provide contrast when serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 19g protein, 31g carbs, 15g fat.

The tortillas and BBQ sauce contribute most of the carbohydrates, while the olive oil and cheese provide much of the fat. Chicken supplies most of the protein, with some also coming from the cheese. Add a green salad or fresh vegetables alongside to round out the plate.

Making the homemade chips

Even coating: Brush both sides of each tortilla lightly with oil so the spices have something to cling to and the chips bake evenly.

Short bake: The tortillas bake for 3 minutes, then another 2 minutes after turning. Keep an eye on them, as thinner tortillas can crisp quickly.

Choosing the chicken and sauce

Cooked chicken: Shredded chicken is easy to spread across the tortillas and works well with the BBQ sauce. Make sure it is fully cooked before mixing.

BBQ sauce: Use a homemade or shop-bought sauce you enjoy; its sweetness and tang will season the chicken and onion. Mix the filling before topping the tortillas so it is distributed more evenly.

Getting the cheese right

Two-cheese topping: Monterey Jack melts smoothly, while mild Cheddar brings a familiar savoury flavour. Together they cover the chicken without overwhelming the BBQ sauce.

Melted, not overbaked: Bake for 8 minutes and check that the cheese has melted. Once it is bubbling or soft, take the tray out so the tortilla edges do not become too dark.

Cutting and serving

Cutting: Let the tortillas rest only briefly, then transfer them to a chopping board and cut each into 4 pieces. A sharp knife helps keep the toppings in place.

Fresh finish: Add the coriander, jalapeño and spring onions after baking so they keep their colour and freshness. Put the sour cream, guacamole and pico de gallo or salsa on the side.

What to serve alongside

These nachos can be served as a shared meal or snack, with the listed dips on the side. A simple green salad or sliced vegetables can add a fresh, crunchy contrast to the rich cheese and BBQ chicken.

Recipe notes & tips

• Use tortillas of a similar size so they bake at roughly the same rate.
• Spread the chicken mixture across the tortillas rather than piling it in the centre.
• Slice the spring onions and jalapeño while the cheese-topped tortillas are in the oven.
• Taste the BBQ sauce before using it, as its sweetness and tang vary by brand.
• Serve the dips separately so the baked tortilla pieces stay crisp.

Variations

• Add black beans: Scatter drained, rinsed beans over the chicken before adding the cheese.
• Adjust the heat: Leave out the jalapeño for a milder topping or add extra slices for more kick.
• Use leftover turkey: Replace the shredded chicken with cooked shredded turkey.
• Try another cheese: Swap in a good-melting cheese you have on hand.
• Add sweetcorn: Scatter drained sweetcorn over the BBQ chicken before baking.

Common mistakes to avoid

• Over-oiling the tortillas: Too much oil can leave them greasy; brush on only a light coating.
• Uneven seasoning: Sprinkle the spices across the tortillas before baking so each piece gets some.
• Overloading the base: Too much filling can make the tortillas difficult to cut and serve; spread it in an even layer.
• Baking too long: The tortilla edges can darken quickly; remove the tray once the cheese has melted.
• Adding fresh toppings before baking: Coriander and spring onions can lose their fresh character; add them after the oven.

How to store

Store leftover nachos in an airtight container in the fridge and eat within 2 days. Reheat in the oven until warmed through; the tortillas may be less crisp than when freshly baked. Keep the dips separate and add fresh garnishes after reheating.

Frequently asked questions