Big League BBQ Chicken Nachos
These Big League BBQ Chicken Nachos are a crowd-pleasing homerun snack—loaded with smoked chicken, bold BBQ sauce, and melty cheese. Built to celebrate Opening Day and beyond.
Ingredients
- 2 cups smoked or grilled chicken, shredded
- ½ cup Meat Mitch’s Whomp BBQ Sauce
- 1 large bag restaurant-style tortilla chips
- 2 cups shredded cheddar cheese
- 1 can black beans, rinsed and drained
- 1 cup fresh pico de gallo
- ½ cup pickled jalapeño slices
- 2 green onions, thinly sliced
- Sour cream or ranch dressing, optional for drizzling
Instructions
- Preheat your oven to 375°F.
- In a bowl, toss shredded chicken with Meat Mitch’s Whomp BBQ Sauce until evenly coated.
- Spread tortilla chips into an even layer on a large baking sheet.
- Layer half the cheese over the chips, then add BBQ chicken, black beans, and pickled jalapeños.
- Sprinkle the remaining cheese evenly across the top.
- Bake for 10–12 minutes until the cheese is melted and bubbly.
- Remove from oven and top with fresh pico de gallo and green onions.
- Drizzle lightly with sour cream or ranch if desired. Serve immediately.
Chef Paddy’s Tips
- Go Heavy on the Layer Game: Layer chips, cheese, and toppings in stages. No sad chips left behind.
- Use Pulled Chicken, Not Cubed: Shredded chicken holds more sauce and texture. Bonus points if it’s smoked.
- Don’t Skimp on the Cheese: Sharp cheddar for flavor, Monterey Jack for that classic stretch.
- Toss the Chicken First: Coat pulled chicken in warm BBQ sauce before building—locks in flavor and juiciness.
- Finish with Freshness: Top with cold ingredients after baking for brightness and balance.
- Serve Dips on the Side: Keep the chips crisp by serving sour cream, ranch, and guac on the side.
Let’s cook with heart and hustle.
