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Crispy Sheet Pan BBQ Pulled Chicken Nachos

BBQ pulled chicken nachos - featured image
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These crispy sheet pan BBQ pulled chicken nachos combine smoky pulled chicken, roasted garlic, and bubbling cheese on sturdy tortilla chips for a perfect party snack that’s quick and easy to make.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great!)
  • ½ cup BBQ sauce (recommend smoky, slightly sweet brand like Sweet Baby Ray’s)
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 whole head garlic
  • 1 tablespoon olive oil (extra virgin recommended)
  • 1 large bag (about 12 oz / 340 g) sturdy tortilla chips (thick-cut preferred)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 jalapeño, thinly sliced (optional)
  • ½ cup diced red onion
  • ½ cup chopped fresh cilantro
  • ½ cup sliced black olives (optional)
  • 1 cup sour cream (for serving)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Slice off the top of the garlic head to expose cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 30-35 minutes until soft and golden.
  2. While garlic roasts, toss shredded chicken with BBQ sauce, smoked paprika, salt, and pepper in a bowl. Set aside.
  3. Lower oven temperature to 375°F (190°C) once garlic is done.
  4. Line a large rimmed sheet pan with foil or parchment paper. Spread half the tortilla chips evenly across the pan.
  5. Sprinkle half the cheddar and Monterey Jack cheeses over the chips. Scatter half the BBQ pulled chicken, diced red onion, jalapeño slices, and black olives (if using).
  6. Squeeze the softened roasted garlic cloves out of their skins and distribute over the nachos in small dollops.
  7. Repeat layering with remaining chips, cheeses, chicken, and toppings.
  8. Bake for 12-15 minutes until cheese is melted and bubbly and chip edges turn golden brown. Cover loosely with foil if chips brown too quickly.
  9. Remove from oven, sprinkle with fresh cilantro, and serve immediately with sour cream and lime wedges.

Notes

Layer chips, cheese, chicken, and toppings evenly to avoid soggy nachos. Roast garlic whole to mellow its flavor. Use thick-cut tortilla chips for best texture. Let nachos rest a minute after baking to set cheese. For gluten-free, use certified gluten-free chips and BBQ sauce. For dairy-free, use vegan cheese and coconut yogurt instead of sour cream. Avoid microwaving leftovers to keep chips crispy; reheat in oven or skillet instead.

Nutrition

Keywords: BBQ pulled chicken nachos, sheet pan nachos, party snacks, crispy nachos, roasted garlic, easy nachos, game day food

Find it online: https://avabake.com/crispy-sheet-pan-bbq-pulled-chicken-nachos-easy-recipe-for-perfect-party-snacks/