These BBQ chicken nachos are loaded with saucy chicken, melty cheese, hot peppers, and bright cilantro lime crema! Inspired by traditional nachos, these are made in the oven for a sweet, savory, and easy party snack. Save this recipe for game day and get-togethers with friends!

A gold sheet pan with loaded BBQ chicken nachos with cilantro lime crema on a beige counter next to beer, an orange linen, and brown bowls of salsa and crema.

There’s a Weeknd concert this Sunday and I guess also a football game? What is the over-under that he’ll show up with puffy AF cheeks all wrapped up in gauze? Lemme know what you think!

As I’m sure you can gather, I remain firmly committed to Team Snacks. Even though my hometown officially has its very own football team (hi, Raiders), I’m honestly just here for the food.

So this year, when planning my menu, I wanted to go all out. Think garlic butter chicken wings, Sicilian-style pizza, and the holy grail of Game Day foods, nachos. Let’s talk about this recipe!

About these nachos

This recipe is definitely not authentic, but it is inspired by classic Mexican nachos! I added sweet, saucy chicken for Tex Mex vibes and to complement all the savory, spicy flavors. The cilantro lime crema also adds a hint of freshness for the perfect snack to enjoy with friends and a cold beer. I’ve been making this recipe for years and everyone loves it!

  • This app has all the flavors – sweet, spicy, savory, & cheesy.
  • These nachos are made on a sheet pan for easy serving & snacking.
  • You can make the shredded chicken in a pan or slow cooker.
  • Make these nachos for casual parties, game day, & movie nights.

Ingredients you’ll need

White and brown bowls of chicken, beans chilis, salt, lime juice, spices, BBQ sauce, lime zest, oil, chicken broth, cilantro, crema, pickled onions, cheese, and tortilla chips on a white counter.

BBQ chicken

  • Spices – a mix of cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, & cayenne will add lots of flavor to the chicken.
  • Chicken thighs or breasts – you can use either, just make sure the chicken is skinless and boneless.
  • Salt & pepper – I use Morton’s Kosher salt and freshly-ground black pepper.
  • Neutral oil – you’ll want a neutral oil like canola, vegetable, or avocado for searing the chicken.
  • Chicken broth – a bit of chicken broth will braise the chicken and keep it from drying out.
  • BBQ sauce – any BBQ sauce you like will work. I personally like something sweet and spicy for this recipe, but use your favorite!

Cilantro lime crema

  • Crema – Mexican crema is a bit less tangy and more creamy than regular sour cream.
  • Limes – you will want both the zest and the juice. The zest adds a fresh citrusy flavor and the juice helps loosen up the crema a bit.
  • Cilantro – fresh cilantro is essential for this recipe! Dried cilantro just doesn’t have enough flavor.
  • Garlic – if you like a hint of garlic, add a teaspoon or two. You can leave this out if you don’t love raw garlic. The crema will still be delicious!

Nachos & assembly

  • Tortilla Chips – make sure to grab some really good ones for the best taste and texture! I love Late July and Juantonio’s. Both these brands are thin and crispy, perfectly salted, and sturdy enough to withstand toppings.
  • Cheese – I like a mix of sharp cheddar and Monterey Jack for flavor and meltiness. But, you must freshly shred the cheese. I know, I know, shredding is the worst. But pre-shredded cheese leaves a weird graininess and doesn’t melt right. Trust!
  • Black beans – canned black beans will add a creamy texture.
  • Toppings – I like a mix of pickled onions, jalapeños, red chilis, and avocado for a mix of vinegary, spicy, and creamy flavors.

Ingredient variations

  • Chicken – feel free to use rotisserie chicken to make this recipe even easier. Just mix it with the spices and BBQ sauce for extra flavor.
  • Meat – try ground beef, leftover steak, or leftover pulled pork.
  • Crema – if you can’t find Mexican crema, you can use sour cream or whole milk Greek yogurt.
  • Cheese – any melty cheese will work here. Try pepper jack, Colby, or even queso.
  • Beans – pinto or refried beans would be delicious too!
  • Vegetarian – skip the chicken and toss a couple of cans of black or pinto beans with BBQ sauce. Or, try shredded jackfruit!

How to make this recipe

Six steps to simmering chicken. In photo 1, a white plate of chicken with salt and pepper is on a white counter. In photo 2, the chicken is searing in a black pan. In photo 3, tongs are holding seared chicken. In photo 4, the chicken is coated in spices. In photo 5, the pan has chicken broth in it. In photo 6, the chicken is simmered.

Shredded BBQ chicken

  1. Start by generously seasoning the chicken with salt and pepper.
  2. Then, heat the oil in a large skillet. Sear the chicken on each side until it’s golden-brown.
  3. Add the spices, chicken broth, and water to the pan. Partially cover the pan and simmer until the chicken is shreddable and the liquid is mostly evaporated.
Three steps to shredding BBQ chicken. In photo 1, the chicken is shredded. In photo 2, the chicken is topped with BBQ sauce. In photo 3, the chicken is coated in the sauce.
  1. Use a couple of forks to shred the chicken into bite-sized pieces.
  2. Add the BBQ sauce & toss to combine.
  3. Keep the chicken warm over low heat.

Quick tip

You can also make the chicken for these nachos in the slow cooker! Place the chicken in the bottom of the bowl of a slow cooker. Season the chicken with salt and pepper and sprinkle the spices over the top. Add the chicken broth and water. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.

Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken and toss it with BBQ sauce.

Three steps to making cilantro lime crema. In photo 1, crema is in a food processor. In photo 2, the food processor has cilantro and lime. In photo 3, the sauce is blended.

Cilantro lime crema

  1. While the chicken is simmering, add the crema to the bowl of a food processor.
  2. Then, add the cilantro, lime juice, lime zest, garlic, and a big pinch of salt.
  3. Blend the mixture until it’s very smooth. Taste and add more cilantro, lime juice, or salt if desired.

Quick tip!

If you don’t have a food processor, you can also make this sauce by hand. Just finely chop the cilantro and garlic. In a small bowl, whisk together the crema, chopped cilantro, lime juice, lime zest, minced garlic, and salt. The crema will be a bit more chunky but it will still taste delicious!

Three steps to making BBQ chicken nachos. In photo 1, chips are on a sheet pan. In photo 2, the chips are topped with cheese, beans, and chicken. In photo 3, the nachos are baked and topped with onions, peppers, & avocado.

Nachos & assembly

  1. Evenly spread half of the chips on a sheet pan. Top with half of the cheese, beans, and BBQ chicken.
  2. Add another layer of chips, cheese, beans, and BBQ chicken. Bake until the cheese is melted.
  3. Lastly, remove the nachos from the oven and top with chilis, pickled onions, avocado, and the crema. Enjoy!

Pro tip

Onions have layers, ogres have layers, and your nachos should have layers! We all know what a bummer it is to order nachos at a restaurant, eat a delicious top layer, and then be left with a plate of plain tortilla chips on the bottom. The secret to good nachos is adding 2-3 layers of chips, beans, & chicken on the sheet pan so each bite is full of delicious toppings!

More topping ideas

I like to keep the toppings simple, but you have lots of options! Here are a few more ideas to take these barbeque chicken nachos up a notch.

  • Chopped tomatoes
  • Grilled corn
  • Roasted peppers and onions
  • Green onions or finely chopped red onions
  • Black olives or pickled jalapeños
  • Thinly-sliced radishes
  • Fresh guacamole
  • Pico de Gallo, salsa verde, or hot sauce

Serving ideas

Nachos are honestly one of the best party foods. I make them all the time when we have people over. Here are a few serving ideas if you and your friends want to have a nacho party too!

  • Enjoy these nachos with classic margaritas, Cadillac cranberry margaritas, or blood orange margaritas.
  • Serve the nachos with a bunch of salsas and sauces on the side for plenty of dipping options.
  • Make these nachos for game day, movie nights, or game nights. You truly can’t go wrong!
  • Bring this appetizer to a BBQ, potluck, or happy hour at home.

Quick tip

Keep hot and cold ingredients separate. Hot cheese = good, but hot guacamole = sad. Anything that you want to serve warm like meat, cheese, and beans should be layered and baked. But, anything cold like salsas, avocado, and crema should be added last or served on the side.

A pan of tortilla chips topped with cheese, meat, chilis, onions, avocado, and brown bowls of salsa verde and red salsa.

Storing & make-ahead

Honestly, nachos are best eaten right away because they get soggy in the fridge. But, if you do have leftovers and want to save them, place the nachos in an airtight container and refrigerate for up to 2 days.

To reheat the nachos, microwave them on a plate or 1-2 minutes until hot. Or, place the nachos on a sheet pan and bake at 375°F for 8-10 minutes. Just keep in mind that they won’t be as crisp!

Also, even though the nachos cannot be made ahead, you can prep the ingredients beforehand. Cook the shredded chicken, shred the cheese, and make the crema up to 4 days in advance.

Helpful tools

A sheet pan of BBQ chicken nachos on a beige counter next to an orange linen, limes, and beer.

Tips & Tricks

  • Use good chips! You want something light and crispy but durable enough to hold lots of ingredients.
  • Add the BBQ sauce to the shredded chicken in the hot skillet. The residual heat will help the sauce stick to the chicken.
  • Make sure all of the ingredients are bite-sized. Nachos can be messy but they shouldn’t be hard to eat!
  • Scale this recipe up for a party. Just divide the ingredients between a couple of sheet pans if you’re making a lot. You can also halve the recipe for a small group!

Recipe FAQs

What is the history of nachos?

Nachos were created in 1940 by Ignacio “Nacho” Anaya. Rumor has it that a group of American military wives visited the Victory Club in Piedras looking for a bite after a day of shopping. But the kitchen was closed so Ignacio Anaya, the maître d’hôtel, made them a quick snack with totopos (fried corn tortilla chips), melted cheese, and sliced jalapeños. The women loved them and they became a staple at Victory Club. If you want to learn more about the history, The New York Times has a great article!

Should I bake or broil the nachos?

I’ve honestly had luck with both. Baking the barbeque chicken nachos helps warm everything up and melt the cheese for great cheese-pull action. Broiling the nachos helps the cheese bubble up and gives the toppings a little char. Ultimately, it’s up to you!

How can I make this recipe more spicy?

The nachos have some good heat from the jalapeños and red chilis. But, if you like extra-hot food, try using pepper jack cheese, spicy (not sweet) BBQ sauce, and drizzling the nachos with hot sauce. You can also add some fresh jalapeño to the crema!

What order to you top nachos?

I like to layer the nachos first with chips, then cheese, then toppings. I’ve found that the melted cheese helps the toppings stick to the chips!

What cheese is best for nachos?

I like a mix of Monterey jack and sharp cheddar cheese. The jack cheese is buttery and super melty, and the sharp cheddar adds lots of flavor. But pepper jack, Colby, white cheddar, or queso are all good options too!

A gold sheet pan with BBQ chicken nachos on a beige counter next to beer, limes, and brown bowls of crema and red salsa.

More party snacks to try

Spicy Ranch Snack Mix
Cheesy Loaded Waffle Fries
Little Smokies in a Blanket with Puff Pastry
Spicy Ranch Snack Mix
Beer Cheese Fondue
Spicy Deviled Eggs with Crispy Shallots
Seedy Soft Pretzels + Bleu Cheese Mustard
Tempura Fried Cheese Curds with Sriracha Mayo
Palmiers with Parmesan + Everything Spice

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Loaded BBQ Chicken Nachos with Cilantro Lime Crema

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
These BBQ chicken nachos are loaded with saucy chicken, melty cheese, hot peppers, and bright cilantro lime crema! Inspired by traditional nachos, these are made in the oven for a sweet, savory, and easy party snack. Save this recipe for game day and get-togethers with friends!

Ingredients

BBQ Chicken

  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne, or to taste
  • 1 pound boneless, skinless chicken thighs or breasts (454 grams)
  • Kosher salt and freshly-ground black pepper, to taste
  • 1 Tablespoon neutral oil (14 grams)
  • 3/4 cup low-sodium chicken broth (180 milliliters)
  • 3/4 cup water (180 milliliters)
  • 1/2 cup BBQ sauce, plus more as needed (132 grams)

Cilantro Lime Crema

  • 1/2 cup crema or sour cream (130 grams)
  • 1/2 cup fresh cilantro (14 grams)
  • 2 Tablespoons fresh lime juice, plus more as needed (28 grams)
  • 1 teaspoon lime zest
  • 2 teaspoons minced garlic (2 cloves)
  • Pinch of Kosher salt

Nachos & Assembly

  • 15 ounces tortilla chips (425 grams)
  • 2 cups freshly-shredded Monterey Jack cheese (200 grams)
  • 2 cups freshly-shredded sharp cheddar cheese (200 grams)
  • 1 15 ounce can of black beans, drained (439 grams)
  • 1/2 cup pickled onions, drained (60 grams)
  • 1-2 jalapeño peppers, thinly sliced
  • 1-2 red chilis, thinly sliced
  • 1 avocado, diced
  • Salsa, guacamole, etc. for serving

Instructions 

BBQ Chicken

  • In a small bowl, combine the cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, and cayenne. Set aside. Pat the chicken thighs or breasts dry and season both sides generously with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat until it's very hot and shimmering. Add the chicken to the pan, and sear for 2-3 minutes per side, until golden brown. Reduce heat to medium.
  • Sprinkle the spice mixture over the chicken. Add the chicken broth and water to the pan, and bring the mixture to a simmer. Partially cover the pan and simmer the chicken for 8-12 minutes until the chicken reaches an internal temperature of 165°F and the liquid is mostly evaporated.
  • Using tongs, remove the chicken from the pan, and shred it on a cutting board with two forks. Return the chicken to the pan and toss it with the BBQ sauce any any spices leftover in the pan. Taste, and add more BBQ sauce and salt if desired.

Cilantro-Lime Crema

  • Add the crema (or sour cream), cilantro, lime juice, lime zest, garlic, and a big pinch of salt to the bowl of a food processor. Blend until the crema is very smooth, scraping down the sides of the bowl halfway through. Taste and add more lime juice or salt if needed.

Nachos & Assembly

  • Preheat the oven to 400°F. Spread half the tortilla chips on a sheet pan. Sprinkle the chips with half of the cheese, beans, and BBQ chicken. Add one more layer of chips, cheese, beans, and BBQ chicken.
  • Bake the nachos for 5-6 minutes, until the cheese is melted and bubbling. Top the nachos with pickled onions, jalapeños, red chilis, and avocado. Drizzle the nachos with the cilantro lime crema. Serve immediately with salsa, guacamole, and other toppings. Enjoy!

Notes

Use good chips! You want something light and crispy but durable enough to hold lots of ingredients.
You can also make the chicken in the slow cooker! Place the chicken in the bottom of the bowl of a slow cooker. Season the chicken with salt and pepper and sprinkle the spices over the top. Add the chicken broth and water. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours. Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken and toss it with BBQ sauce.
Add the BBQ sauce to the shredded chicken in the hot skillet. The residual heat will help the sauce stick to the chicken.
If you don’t have a food processor, you can also make the crema by hand. Just finely chop the cilantro and garlic. In a small bowl, whisk together the crema, chopped cilantro, lime juice, lime zest, minced garlic, and salt. The crema will be a bit more chunky but it will still taste delicious!
Nachos should have layers for the best chip-to-topping ratio. Make sure you’re adding 2-3 layers of chips, beans, & chicken on the sheet pan so each bite is full of delicious toppings!
Make sure all of the ingredients are bite-sized. Nachos can be messy but they shouldn’t be hard to eat!
Keep hot and cold ingredients separate. Hot cheese = good, but hot guacamole = sad. Anything that you want to serve warm like meat, cheese, and beans should be layered and baked. But, anything cold like salsas, avocado, and crema should be added last or served on the side.
Scale this recipe up for a party. Just divide the ingredients between a couple of sheet pans if you’re making a lot. You can also halve the recipe for a small group!
Cuisine: American, Mexican
Course: Appetizer, Snacks
Serving: 1serving, Calories: 544kcal, Carbohydrates: 31.8g, Protein: 31.6g, Fat: 32.6g, Saturated Fat: 14.6g, Cholesterol: 97mg, Sodium: 712mg, Potassium: 517mg, Fiber: 4g, Sugar: 5.8g, Calcium: 500mg, Iron: 2mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

Song of the day – Stay Home by American Football

Originally posted February 4, 2021.