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Close up shot of BBQ Chicken Nachos on a sheet pan showing toasted chip edges and mahogany BBQ sauce. (BBQ Chicken Nachos)

BBQ Chicken Nachos: The Ultimate Loaded Sheet Pan Recipe

These BBQ Chicken Nachos feature crunchy chips topped with mahogany BBQ shredded chicken, melted mozzarella, and orange cheddar. Finished with fresh jalapeños, red onions, and a creamy ranch drizzle for the ultimate game-day snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Corn tortilla chips thick-cut or restaurant style (approx. 225g)
  • 2 cups Shredded chicken breast moist and cooked (approx. 300g)
  • 3/4 cup Mahogany BBQ sauce thick and glossy (approx. 180ml)
  • 1 cup Mozzarella cheese shredded (approx. 113g)
  • 1 cup Orange cheddar cheese shredded (approx. 113g)
  • 1/2 cup Red onion finely diced raw
  • 2 whole Fresh jalapeños sliced into thin rounds
  • 1/4 cup Fresh cilantro chopped
  • 1/4 cup Creamy ranch dressing for drizzling (approx. 60ml)

Equipment

  • 1 Large rimmed sheet pan
  • Parchment Paper

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a bowl, toss the shredded chicken breast with the mahogany BBQ sauce until heavily and glossily coated.
Assembly
  1. Spread tortilla chips on the pan. Top with shredded mozzarella and orange cheddar, ensuring even coverage.
  2. Distribute the BBQ chicken over the cheese layer.
Bake and Finish
  1. Bake for 8-10 minutes until cheese is bubbling and chips have toasted edges.
  2. Top with diced red onion, jalapeño rounds, cilantro, and a zigzag drizzle of ranch dressing.

Notes

Grate your own cheese from a block for the best melt.
Use thick-cut chips to prevent sogginess from the heavy BBQ chicken.