
Crispy tortilla chips loaded with smoky pulled BBQ chicken, tangy Memphis dry rub, and melted cheese — the ultimate game-day appetizer.
Préparation
20 min
Cuisson
15 min
Total
35 min
Portions
6
Difficulté
Facile

Ingrédients
Nachos
Toppings
Instructions
Season the chicken
Toss shredded chicken with BBQ sauce, smoked paprika, garlic powder, onion powder, and cayenne until evenly coated.
Build the nachos
Spread tortilla chips in a single layer on a large sheet pan or oven-safe platter. Scatter half the cheese, then all the BBQ chicken, red onion, and jalapeños. Top with remaining cheese. Ensure the chicken reaches an internal temperature of 165°F / 74°C by probing the thickest part of the chicken pieces before proceeding.
Astuce de chef : Layer in two stages — cheese on bottom AND top ensures every chip gets some melted cheese.
Melt the cheese
Bake at 400°F for 10-12 minutes until the cheese is fully melted and bubbly and the edges of the chips are golden.
Top and serve
Remove from oven. Drizzle with extra BBQ sauce, dollop with sour cream, and scatter green onions and cilantro on top. Serve immediately.
Suggestions de service

Partenaire affilié Pit Boss Grills
Pit Boss Grills
Nous sommes fiers de notre partenariat avec Pit Boss Grills. Élevez votre BBQ avec leurs grils à granules, fumoirs et accessoires de qualité.
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