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BBq chicken nachos fresh out the oven served with pot of sour cream on the centre
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5 from 6 votes

BBQ Chicken Nachos

Looking for an easy and delicious twist on the classic nachos? Look no further than this baked BBQ Chicken Nachos recipe!!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Starter
Cuisine: Tex Mex
Servings: 6
Calories: 581kcal
Cost: £1.50 / $2


  • 8" x 12" Baking Tray (or similar size)
  • Large Frying Pan & Wooden Spoon
  • Cheese Grater
  • Sharp Knife & Chopping Board
  • Medium Bowl & Spatula/Spoon


  • 7oz / 200g Tortilla Chips, or as needed (see notes)
  • 2-3 cups / 200-300g Cheese, of choice (see notes)
  • 14oz / 400g Chicken Breast, diced into very small chunks
  • 3/4 cup / 200g BBQ Sauce, or as needed (see notes)
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 Red Onion, very thinly sliced
  • 2 Red Chillis, very thinly sliced & deseeded (optional)
  • Cilantro/Coriander, finely diced to serve
  • Sour Cream, to serve (or dip of choice)
  • Olive Oil, for frying


  • Pre heat oven to 180C/356F.
  • In a bowl combine 14oz/400g chicken, 1 tsp smoked paprika & garlic powder, 1/2 tsp salt & 1/4 tsp black pepper.
  • In a pan, heat a drizzle of olive oil over medium/high and add your chicken. Fry until white through the centre then pour in 3/4cup/200g BBQ sauce (or to preference - but don't go overboard or nachos with be soggy. Can drizzle more sauce at the end). Stir to completely coat the chicken then place to one side.
  • In a suitably sized tray, spread half your chips, topped with half your chicken, then half your cheese and finally half your onion & chilli. Repeat with second layer. You can also leave space for the dip as I do in the video if you’d like.
  • Bake in the oven for 15mins or until golden and gooey. Serve with a sprinkling of coriander/cilantro and a pot of sour cream or dip of choice. I recommend eating from the inside out so they don't steam and go soggy in the middle.



a) Tortilla Chips - I use approx 200g/7oz, but work to preference/size of tray. Try and use a sturdy brand of chip, nothing thin and flimsy or the nachos will go soggy.
b) What Cheese to use?- For BBQ Chicken Nachos I use 3/4 Cheddar and 1/4 Mozzarella. Monterey Jack cheese also works great!
c) Best BBQ Sauce? - As the BBQ chicken is the star of the show, make sure you use a good quality BBQ sauce. I personally love Jack Daniel's. Bulls Eye is also great.
d) Can I use Rotisserie Chicken? - You sure can! Around two packed cups should be sufficient, either shredded or cubed into small pieces. If I'm using rotisserie chicken I usually coat in the seasoning and fry in a little oil for no longer than a couple of minutes, just to lock in the flavours. Completely optional, you could just stir the chicken in the spices then coat in the BBQ Sauce. Depending on how well the chicken was originally seasoned, you might not need as much salt.
e) Chillis - These are optional if you're not good with spice. All chillis are different in spice levels, so just go easy on how many you add. I also definitely recommend deseeding them. Can sub jalapeños.
f) Calories - Based on sharing between 6 people, with no sour cream and using 1 tbsp olive oil to fry the chicken.


Calories: 581kcal | Carbohydrates: 49.49g | Protein: 31.37g | Fat: 28.8g | Saturated Fat: 9.592g | Polyunsaturated Fat: 5.758g | Monounsaturated Fat: 10.101g | Trans Fat: 0.478g | Cholesterol: 95mg | Sodium: 1176mg | Potassium: 420mg | Fiber: 2.9g | Sugar: 12.68g | Vitamin A: 1550IU | Vitamin C: 0.2mg | Calcium: 330mg | Iron: 1.4mg