Servings
2Prep
10 minCook
30 minIngredients
| Sliced potatoes | 4 medium to large | |
| shredded chicken | 1 cup | |
| BBQ sauce | 1/2 cup to 1 cup | |
| shredded cheddar or pepperjack cheese | 1/2 cup to 1 cup | |
| chili powder | 1 tablespoon | |
| Optional- jalapenos, cilantro, onions | ||
| olive oil |
These BBQ Chicken Potato Nachos are an easy one pan meal that can easily use up and stretch some leftover chicken. They are full of flavor! They are a great easy dinner, lunch, or appetizers. I’m thinking of making these for the Super Bowl.
- Slice your potatoes about 1/4 of an inch thick.
- Place them on your baking stone or baking sheet.
- Spray them with olive oil and toss them with chili powder. I love Penzeys Chili Powder.
- Bake for 30 to 40 minutes at 425 until the potatoes are done to your liking. I did flip mine over about 1/2 way through cooking. Because I like mine kind of crispy, I cooked them for the full 40 minutes.
- While the potatoes cook, toss your chicken with your favorite BBQ sauce. I literally used a mixture of 3 different sauces that were in my fridge. I needed those bottles outta there! You can wrap the chicken in foil and warm it in the oven for a few minutes next to your potatoes or just heat it up in the microwave.
- Once the potatoes are done, push them all close together. Top with cheese. I used Cabot Low-fat Sharp Cheddar, but just about any cheese will work here. Then place them back in the oven for about 2 minutes for the cheese to melt.
- Put the potato nachos on a plate. Top with the warmed BBQ chicken and jalapenos, onions, and cilantro if desired.
- Enjoy!
Tip: If you don’t have shredded chicken, you can used diced up chicken breast too. Leftover Turkey or pork would also work perfectly here!
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