Doctored up BBQ sauce takes these BBQ Chicken Nachos to a whole new level. They're crispy, crunchy, cheesy, sweet, spicy, and 100% fan-favorite comfort food. For best results, bake the chicken in the barbecue sauce. However, rotisserie chicken or pre-baked chicken can also work. See the notes below to learn how.
Preheat the oven to 375 degrees and line a large-rimmed cookie sheet with aluminum foil or parchment paper.
In a medium-sized saucepan, stir together the BBQ sauce, apple cider vinegar, honey, Worcestershire sauce, yellow mustard powder, smoked paprika, garlic powder, and onion powder until combined.
Bring the BBQ sauce mixture to a simmer over medium-low or medium heat. Cook, stirring occasionally, for 5-7 minutes.
Add the shredded chicken to the saucepan with the BBQ sauce and gently toss until covered.
Scatter the tortilla chips evenly on the prepared baking sheet. Evenly scatter the bbq chicken over the tortilla chips, spreading out the chicken with a fork or your fingers. Sprinkle the chicken with red onion, shredded cheddar cheese, sliced olives, and sweet pickled jalapenos.
Bake the sheet pan nachos for 13-15 minutes, or until the cheese is melted and just starting to bubble around the edges. Sprinkle the nachos with cilantro and serve with your favorite nacho fixings!
Notes
Leftovers keep covered in an airtight container in the refrigerator for 2-3 days. They do not freeze well.
For best results, reheat leftover nachos in an oven or air fryer preheated to 300 degrees for 5-10 minutes, or until heated through and crispy. You will likely need less time to reheat in the air fryer than you will the oven.
Alternative bbq chicken preparation 1: the chicken can also be made in the Instant Pot, following these directions.
Alternative bbq chicken preparation 2: the chicken topping can also be made with rotisserie chicken. Just simmer the barbecue sauce and additional seasonings over medium-low heat for 5-10 minutes, or until the bbq sauce is heated through and smooth. Stir in 3 ½ cups of shredded rotisserie chicken until covered in the sauce. Continue with the recipe as directed.
To make this recipegluten-free: use corn tortilla chips (not flour).