All Cheese and Chicken Lovers Unite: Easy Double Decker Loaded BBQ Chicken Nachos
There is nothing better than an afternoon of football watching and snacking on some nice cheesy chicken nachos topped with fresh vegetables and fruit. Nachos are considered one of the ultimate football snacks because they are easy to make in large batches, they are shareable, and they are bite sized! You can have as little or as much as you want. And trust me, with these you will be loading up your plate or going back up for seconds, thirds, or even fourths! Because If I am being honest, they really are addicting because I ensured that there was goodness in every bite.
So, I must admit that I am a massive cheese fan, but back in the day I was not. Weird to say, I know. But, nowadays I have cheese with almost everything. Its a problem. Salads, sandwiches, soups, you name it! I can’t be the only one.... right!?
I decided to make these double decker sheet pan nachos because there is nothing I hate more than nachos that have all of the goodies on the top and then nothing but plain chips on the bottom. So, if you aren’t one of the first ones in line when they come out the oven you are left with bland, boring chips below and left over scraps from the top. Each layer consists of salty crunchy tortilla chips, melty cheddar cheese and tangy but sweet bbq chicken shreds. This way, there is enough melty cheesy chicken yumminess to go around.
Sheet pan recipes are one of the easiest and best forms of cooking because is it eliminates the mess. Everyone including me, likes easy and efficient yet tasty. So, I know that providing you with a no fuss recipe for you to reference all season long is most ideal. The only true cooking that is involved is marinating the chicken ahead of time and then cooking it. This is a step that you do not want to overlook. It is a key component to bringing the nachos to life!
The chicken gets seasoned on both sides, marinated in my favorite BBQ sauce with some red onion, cooked to perfection, then tossed in BBQ sauce again and baked with the chips and the cheese. I am drooling just typing this out!
I can guarantee that this will be a fan favorite for all of your game days moving forward. Let me know if you make this recipe! Better yet, tag me on instagram: prettyplatebymichelle and I will be more than happy to share it!
Serves 6+, INGREDIENTS:
1 Bag tortilla chips (NOTE: Make sure to get thick sturdy ones. You do not want ones that easily break)
1 Lb. boneless skinless chicken breast
1 Cup Lillies Q smoky BBQ sauce (For marinating) + 1/2 cup (after it is cooked)
1 Red onion, 1/2 (sliced in horseshoe shape for the marinating) + 1/2 (finely diced for topping)
2 8 oz. bags shredded cheddar cheese
1 Ripe tomato, chopped
1 Cup fresh pineapple, finely diced
1 Avocado, cubed (optional)
1 12 oz. jar sliced jalapeños (NOTE: I bought them from Whole Foods, but you can also get them by clicking this link from Walmart. Brand: Jeff’s Naturals. They are amazing. So crunchy and flavorful)
Cilantro leaves, chopped (optional - for garnish)
Sour Cream (optional - serve on the side)
Salt, pepper and garlic powder to season the chicken
Season you chicken with salt, pepper and garlic powder on both sides. Add to a ziploc bag. Slice 1/2 of your red onion into horse shoe shape, then add to the bag. Add 1 cup Lillies Q smoky BBQ sauce. Close the bag and shake and mix to combine. Place in the fridge to marinate at least 30 minutes prior to cooking.
While your chicken marinates, chop your tomatoes, finely dice your pineapple and red onion and chop your cilantro. Place in separate bowls and place in the fridge until ready to serve. Place your cheese and jalapeños in a separate bowl as well. (NOTE: If you are using the avocado as a topping I would wait to cube that until the last minute so the avocado doesn’t brown).
Heat a pan over medium to high heat and spray with non-stick spray. Add your marinated chicken breasts and cook until no longer pink about 12-15 minutes depending on the thickness. Once cooked, remove from heat and place on a cutting board.
While your chicken is cooling, pre-heat your oven to 400 degrees and spray a sheet pan with non-stick spray.
When chicken has cooled, shred and place in a bowl. When all of the chicken is shredded ad 1/2 cup extra BBQ sauce and mix.
On your sheet pan, add one layer of chips, then chicken, then cheese. Repeat and add a second layer on top: chips, then chicken and cheese.
Bake in the oven at 400 degrees for 8-10 minutes. When done, remove from heat. Top with red onion, then tomatoes, then pineapple, then jalapeño coins and garnish with cilantro. Serve immediately with sour cream and avocado on the side if desired.
PRETTY PLATE KITCHEN ITEMS USED: