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Loaded BBQ Pulled Chicken Nachos Supreme with Jalapeño Cheese Sauce

Loaded BBQ Pulled Chicken Nachos Supreme - featured image
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A quick and easy recipe featuring smoky BBQ pulled chicken layered over sturdy tortilla chips, topped with a creamy, spicy jalapeño cheese sauce. Perfect for game days, casual get-togethers, or whenever you want a flavorful, crowd-pleasing snack.

Ingredients

Scale
  • 2 cups cooked chicken breast or thighs, shredded
  • 1 cup BBQ sauce
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk, warm
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1–2 fresh jalapeños, seeded and finely chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt, to taste
  • 1 large bag sturdy tortilla chips
  • 1 cup black beans, drained and rinsed (optional)
  • ½ cup diced red onion
  • 1 cup diced tomatoes or pico de gallo
  • ½ cup sliced black olives
  • ½ cup fresh cilantro, chopped
  • 1 avocado, diced or mashed
  • Sour cream or Greek yogurt (optional, for serving)
  • Fresh lime wedges (for squeezing over the top)

Instructions

  1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shredded chicken, smoked paprika, salt, and pepper. Pour in the BBQ sauce and stir to coat the chicken evenly. Cook for about 5 minutes until heated through and slightly caramelized. Set aside but keep warm.
  2. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until it turns a light golden color.
  3. Slowly whisk in the warm milk, a little at a time, to avoid lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
  4. Add the shredded cheddar cheese into the thickened sauce, stirring constantly until melted and smooth. Stir in the finely chopped jalapeños, garlic powder, onion powder, and salt to taste. Keep warm on low heat, stirring occasionally to prevent skin from forming.
  5. On a large serving platter or baking sheet, spread a generous layer of tortilla chips. Evenly distribute the warm BBQ pulled chicken over the chips. Sprinkle black beans, diced red onions, diced tomatoes or pico de gallo, and black olives on top.
  6. Pour the warm jalapeño cheese sauce evenly over the piled ingredients, making sure every chip gets some cheesy goodness. Optionally, place the assembled nachos under a broiler or in a 375°F (190°C) oven for 5 minutes to meld the flavors and warm everything through.
  7. Remove from the oven, then sprinkle fresh cilantro and diced avocado over the top. Serve immediately with lime wedges and sour cream or Greek yogurt on the side.

Notes

If cheese sauce thickens too much, stir in a splash of warm milk to loosen before drizzling. Use sturdy chips to prevent sogginess. Serve immediately for best texture. Rotisserie chicken can be used to save time. For dairy-free sauce, substitute coconut milk and vegan cheese. For gluten-free, use gluten-free flour or cornstarch and ensure BBQ sauce is gluten-free.

Nutrition

Keywords: BBQ pulled chicken, nachos, jalapeño cheese sauce, easy snack, game day recipe, crowd-pleaser, smoky chicken, spicy cheese sauce

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