BBQ chicken nachos are a simple one-skillet, gameday appetizer made with BBQ chicken, a healthy dose of shredded Mexican cheese, fresh tomatoes, green onions, salsa, chopped green chilies, chopped black olives, and fresh avocado. So cheesy with so much flavor!
- 1–1 1/2 pounds chicken or rotisserie chicken, cut into small bite-sized strips
- 16-ounce bag shredded mexican-blend or cheddar cheese (see note)
- 12-ounce bag tortilla chips
- 3/4 cup salsa
- 3–4 green onions, thinly sliced
- 1/3 cup BBQ sauce (I like Sweet Baby Ray’s)
- 1 avocado, pitted and chopped
- 4 ounce can chopped green chilies, drained
- 2–3 ounce can sliced black olives
- 1 roma tomato, diced
- 1 tablespoon olive oil
- Optional (sliced jalapeno)
- Serve with sour cream
- Preheat oven to 350°F.
- Heat oil on medium heat in a 12 inch cast iron skillet. Cook chicken until fully cooked through and slightly golden. A little extra crisp adds a nice texture. Transfer to a bowl and toss in 1/3 cup BBQ sauce or more to taste. Set aside and remove skillet from heat.
- Add a layer of tortilla chips (about half) to the bottom of the skillet. Divide the rest of your toppings in half and distribute the first half over your chips. I like to add the cheese last. Stack another layer of chips and repeat with remaining toppings.
- Bake for 10 minutes or until cheese is fully melted and starting to crisp around the edges. Serve with sour cream or guacamole.
You won’t need ALL the cheese (an 8-ounce bag could work in some cases). I use about 1 cup or a little more per layer. It’s just nice to have extra.
- Serving Size: 1/8th
- Calories: 421
- Sugar: 4.4g
- Sodium: 596mg
- Fat: 22.2g
- Saturated Fat: 5.1g
- Carbohydrates: 40.1g
- Fiber: 5.6g
- Protein: 18.3g
- Cholesterol: 44mg
Keywords: skillet nachos, bbq chicken nachos, chicken nachos