Spicy BBQ Chicken Nachos

Discover the ultimate Spicy BBQ Chicken Nachos, a tantalizing fusion of Tex-Mex and BBQ flavors. Perfect for game day gatherings, these nachos are loaded with spicy chicken, gooey cheese, and fresh toppings, offering a mouthwatering experience that your guests will adore.

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 6

Ingredients

2 lbs of boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/2 cup BBQ sauce

1 jalapeño, thinly sliced

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup chopped red onion

1/4 cup chopped fresh cilantro

1 bag (14 oz) tortilla chips

1 lime, cut into wedges

1/2 cup sour cream

1 avocado, diced

1/2 cup sliced black olives

1/4 cup pickled jalapeños

Instructions

1. Preheat your oven to 375°F.

2. In a medium bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper.

3. Coat chicken breasts with the spice mixture.

4. Heat a skillet over medium heat and cook chicken until golden brown and cooked through, about 5-6 minutes per side.

5. Shred the cooked chicken and mix with BBQ sauce.

6. On a large baking sheet, spread half of the tortilla chips.

7. Top with half of the shredded chicken, jalapeños, cheddar cheese, and Monterey Jack cheese.

8. Add another layer of tortilla chips and repeat with remaining chicken, jalapeños, and cheese.

9. Bake in the oven for 10-15 minutes until cheese is melted and bubbly.

10. Remove from oven and top with red onion, cilantro, avocado, black olives, pickled jalapeños, and lime wedges.

11. Serve with sour cream on the side.

Storage

Store leftover nachos in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat nachos in a preheated oven at 350°F for 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.