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| These BBQ Chicken Sheet Pan Nachos are deliciously sweet and tangy. |
These BBQ Chicken Nachos are one of our favorites. They're sweet and tangy and oh so satisfying.
I start by smothering my corn chips with cheddar cheese and BBQ pulled chicken. The tray gets popped into a hot oven until the cheese is melty and the chips are toasty. Pulled pork or grilled chicken will also work great in this recipe. Or, you can use leftover Oven Roasted BBQ Chicken.
Sour cream and BBQ sauce get drizzled on top of the hot and toasty pan. With most nachos, it's all about the sauce. The BBQ sauce in these nachos adds sweet and smokey flavor, the right amount of moisture (you don't want a dry nacho), and the messiness that a tray of nachos is really all about.
A fresh and fabulous sprinkling of green onions and cilantro finishes off the dish. I left the greens off a third of the tray for my boys. They aren't totally opposed to green food - only when it's on top of, or mixed into, other foods. Because you can't mix green food with other food!?!? There is some madness not worth fighting.
BBQ Chicken Sheet Pan Nachos
INGREDIENTS
1 10 oz bag corn chips (you don't have to use the whole bag)
1 8 oz bag shredded sharp cheddar cheese
1 1/2 cups BBQ pulled chicken
1/2 cup BBQ sauce
1/3 cup sour cream
1/4 cup sliced green onions
1/4 cup chopped cilantro
DIRECTIONS
1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper.
2. Lay down a plentiful layer of tortilla chips on your sheet pan. Sprinkle with all of the cheese and pulled chicken.
3. Bake for 7 to 10 minutes until cheese is melted and chips are toasty.
4. Drizzle on sour cream and BBQ sauce. I like to put each sauce in a ziplock bag, snip off the corner, and squeeze it out in diagonal lines across the whole sheet pan.
5. Sprinkle with green onions and cilantro.
6. Serve with a smile.
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