Big League BBQ Chicken Nachos
These Big League BBQ Chicken Nachos are a crowd-pleasing homerun snack—loaded with smokey chicken, bold BBQ sauce, and melty cheese. Built to celebrate Opening Day and beyond.
Ingredients
- 2 cups smoked or grilled chicken, shredded
- 2 teaspoons Chef Paddy’s Boss Bird
- ½ cup Meat Mitch’s Whomp BBQ Sauce
- 1 large bag restaurant-style tortilla chips
- 2 cups shredded cheddar cheese
- 1 can black beans, rinsed and drained
- 1 cup fresh pico de gallo
- ½ cup pickled jalapeño slices
- 2 green onions, thinly sliced
- Sour cream or ranch dressing, optional for drizzling
Instructions
- Preheat your oven to 375°F.
- In a bowl, toss shredded chicken with Chef Paddy’s Boss Bird and Meat Mitch’s Whomp BBQ Sauce until evenly coated.
- Spread tortilla chips into an even layer on a large baking sheet.
- Layer half the cheese over the chips, then add BBQ chicken, black beans, and pickled jalapeños.
- Sprinkle the remaining cheese evenly across the top.
- Bake for 10–12 minutes until the cheese is melted and bubbly.
- Remove from oven and top with fresh pico de gallo and green onions.
- Drizzle lightly with sour cream or ranch if desired. Serve immediately.
Chef Paddy’s Tips
- Go Heavy on the Layer Game: Layer chips, cheese, and toppings in stages. No sad chips left behind.
- Use Pulled Chicken: Shredded chicken holds sauce and seasoning better—bonus points if it’s smoked.
- Season First, Sauce Second: Boss Bird builds that savory, citrusy base before the BBQ hits.
- Don’t Skimp on the Cheese: Sharp cheddar brings flavor, Monterey Jack adds melt.
- Finish with Freshness: Add pico and green onions after baking for balance.
- Serve Dips on the Side: Keep chips crisp by serving sour cream, ranch, or guac on the side.
Smokey, saucy, and layered with bold flavor—this one brings big league energy to every bite.
Let’s cook with heart and hustle.
