BBQ Chicken Nachos

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These BBQ chicken nachos are loaded with tender chicken, BBQ sauce, and a super simple homemade cheese sauce. I use several shortcuts like rotisserie chicken and store-bought sauce so they’re easy to make. These nachos are great for parties, game-days, or just your average Friday night πŸ™‚



For the Cheese Sauce

  • 2 cups shredded white cheddar cheese
  • 1 teaspoon corn starch
  • 1 cup heavy cream
  • 1/4 teaspoon salt

For the Nachos

  • 1 (11-ounce) bag tortilla chips
  • 10 ounces shredded rotisserie chicken (see note)
  • 1 cup BBQ sauce (I use Stubb’s Original)
  • 1 cup shredded cheddar cheese
  • 1 large jalapeno, stem, seeds and ribs removed and finely chopped
  • 1/4 cup finely chopped red onion
  • Juice of 1/2 a lime
  • 1 tablespoon fresh parsley


  1. Preheat oven to 375Β°F. Line a baking sheet with tin foil.
  2. Make the cheese sauce: Place the white cheddar cheese in a small saucepan. Sprinkle the cornstarch over the top and toss to coat the cheese evenly. Add the cream and heat the mixture over medium heat, stirring frequently, until the cheese has melted. Turn the heat to low. The cheese sauce will be very thin, but will thicken as it stands.
  3. Assemble the nachos: Spread half of the tortilla chips in an even layer on the baking sheet. Sprinkle half of the shredded chicken over the top. Drizzle half of the BBQ sauce over the top followed by half of the cheese sauce. Sprinkle the cheddar cheese, jalapeno, and onion evenly over the top. Spread the rest of the chips over the top, followed by the rest of the BBQ sauce, cheese sauce, jalapeno, onion and shredded cheddar.
  4. Bake the nachos for ten minutes or until they are warmed through and the shredded cheese is melted. Squeeze the lime juice over the top of the nachos followed by the chopped parsley. Serve hot.


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