Nacho Night!

I don’t usually make utter junk food for dinner. But when I do I’m going to pile it on, and probably have a beer or two. I keep thinking that I need to make nachos. I canned a couple types of jalapenos last year: some candied ones and some Korean pickled ones. They’re both delicious, but I can’t eat many of them. Somehow they became WAY hotter once I canned them. I thought they would be more mild over time, but that has yet to happen. So, we concocted these excellent BBQ Chicken Nachos last night for the sole purpose of using some of our jalapenos, and guess what we forgot to put on them? THE JALAPENOS. The whole reason we made nachos to begin with. We couldn’t do much but laugh after we finished them and realized that we didn’t add any.

So, BBQ Chicken Nachos? I had chicken breasts in the freezer, peach BBQ sauce that I canned last season in the pantry, a can of black beans, and tomatoes. Needless to say, I was going to have to ask Josh to stop by the store on his way home. He had no problem with that since I was talking nachos. He got home and I already had the chicken cooked and the tomatoes cut up. It didn’t take much to get those nachos layered up on a pan and covered with nice melty cheese.

Just a few comments on how this worked out for us. I cooked three chicken breasts, which was just too much for these nachos to hold. However, now I have left over bbq chicken to add to a salad along with the extra black beans and corn! I scaled back some of the ingredients from what I used but be prepared to add more or less depending on your taste.

Pre-cheese nachos. Don’t you just want to dive right in?

BBQ Chicken Nachos

  • Servings: 4
  • Difficulty: easy
  • Print


  • two large chicken breasts (or you can use a pre-cooked rotisserie chicken from the store shredded)
  • coconut oil (for greasing pan)
  • Salt & pepper
  • 1/2 large red onion, diced
  • 1 tbsp of butter (or oil of choice for cooking onions)
  • 1 1/2 cup favorite BBQ Sauce separated, save 1/4 of it to drizzle on top
  • 3/4 bag of your favorite tortilla chips
  • 1/2 avocado, diced
  • 1/2 can black beans, rinsed and drained
  • 1/2 can sweet corn, drained
  • 1 medium sized tomato, diced
  • 1 small can sliced black olives
  • Jalapeno slices, to taste however you like them fresh or pickled
  • 1 1\2 cups Colby Jack Cheese
  • Any other toppings you deem worthy of these amazing nachos


  1. Pre-heat oven to 400°F
  2. Grease a baking pan with coconut oil or preferred oil or fat, season both sides of your chicken breasts with salt and pepper and place in pan. Cook in pre-heated oven for 25-30 minutes or until chicken is cooked through. Slice, chop or shred chicken and then set aside.I wanted substantial pieces of meat so I cut mine crossways and then cut some of the larger pieces in half. Note: If you’re using pre-cooked chicken no need to worry about this step just make sure it is in bite size pieces.
  3. In a frying pan on medium-high heat add butter and red onions and cook until softened. Add in already cooked chicken and 1 1/4 cup of bbq sauce and toss until thoroughly coated. Set aside.
  4. On a large baking sheet grease bottom so that nachos won’t stick. Layer your tortilla chips on the bottom followed by the sauced chicken and onion mixture. Start layering your other ingredients, black beans, corn, tomatoes, avocado, black olives, jalapenos, and cheese, SO MUCH CHEESE. Bake at 400°F for about 10 minutes or until cheese is melted and ingredients are heated.
  5. Serve yourself up a heaping helping of nacho-y goodness and drizzle with your reserved bbq sauce.