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- 2 cups cooked chicken, shredded - 1 cup BBQ sauce - 1 cup ranch dressing - 4 cups tortilla chips - 2 cups shredded cheddar cheese - 1 cup black beans, rinsed and drained - 1 cup corn, frozen or canned - 1 jalapeño, sliced (optional) - ¼ cup red onion, finely chopped - ¼ cup fresh cilantro, chopped - Sour cream, for serving You can swap the cooked chicken for shredded beef or turkey. If you prefer a vegetarian option, try using mushrooms or tofu instead. For the BBQ sauce, feel free to use a spicy version for more heat. You can also use Greek yogurt in place of ranch dressing for a healthier twist. If you can’t find cheddar cheese, Monterey Jack works great too. This dish serves about 4 to 6 people. Each serving has approximately: - Calories: 550 - Protein: 30g - Carbohydrates: 45g - Fat: 30g These numbers can change based on your ingredient choices and serving sizes. Enjoy this tasty meal while being mindful of your dietary needs! Start by gathering all your ingredients. This makes cooking easier and fun. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This helps with cleanup later. Next, take your cooked chicken and shred it. Place it in a medium bowl. Add the BBQ sauce and mix well. Make sure the chicken is fully coated. Now, spread the tortilla chips on the baking sheet. Keep them close but leave some space. This helps the nachos bake evenly. After you prepare the chips, add the BBQ chicken mixture on top. Spread it out evenly. Next, sprinkle the black beans and corn over the chips. These add great flavor and texture. Then, add the shredded cheddar cheese on top. Make sure to cover the chips and toppings well. For extra heat, scatter the sliced jalapeño and chopped red onion over the cheese. Place the baking sheet in the oven. Bake for about 10 to 12 minutes. Watch for the cheese to melt and bubble. This is when your nachos look their best! Once baked, remove the nachos from the oven. Drizzle ranch dressing over the top. This adds a creamy, tangy flavor. Garnish with fresh cilantro for a burst of color. Serve immediately with sour cream on the side. Your guests will love this simple delight! To create the best nachos, start with a solid base. Use a large baking sheet. Spread the tortilla chips in a single layer. Avoid piling them too high. This way, each chip gets toppings. Next, add your BBQ chicken evenly on top. Follow this with black beans and corn. The key is to cover all chips. This ensures every bite is tasty. Finally, sprinkle cheese generously to hold it all together. For the best melt, I recommend using sharp cheddar cheese. It has a great flavor and melts well. You can also mix in Monterey Jack for creaminess. This combination gives you the best of both worlds. If you want a bit more fun, try pepper jack cheese for spice. Always grate your cheese fresh for the best results. Pre-packaged cheese can clump and won't melt as nicely. To save time, prep your ingredients before cooking. Shred your chicken in advance. You can even mix it with BBQ sauce ahead of time. Use canned corn and rinsed black beans to cut down on prep. You can also chop vegetables early. Store them in the fridge to keep them fresh. When it’s time to cook, you’ll be ready to go. This way, you'll have hot nachos on the table in no time! {{image_2}} If you want a meat-free option, try these ideas. Replace the chicken with grilled vegetables. Zucchini, bell peppers, and mushrooms work well. You can also use black beans as the main protein. Add more cheese or even a creamy avocado blend for extra flavor. This way, you keep the joy of nachos while making them veggie-friendly. Feel free to get creative with toppings. Sliced olives add a nice briny taste. Diced tomatoes can bring freshness. You can also add fresh jalapeños for spice. Want more crunch? Try crushed tortilla chips or crispy fried onions. Each topping can change the flavor and feel of your nachos. Want to switch things up? Use different sauces for a unique taste. Instead of BBQ sauce, try buffalo sauce for heat. A chipotle ranch can add smokiness. You can even mix ranch dressing with sriracha for a spicy kick. Each sauce can turn your nachos into a whole new dish. To store leftover nachos, place them in an airtight container. Make sure to cover them well. The chips may get soft, but the flavors stay great. Store in the fridge for up to three days. To reheat nachos, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat for about 10 minutes, or until warm. This method keeps the chips crispy. You can also use a microwave, but the chips may become soggy. If you want to freeze ingredients, do so before cooking. Shredded chicken and black beans freeze well. Store them in separate, airtight bags. They can last for up to three months. When ready to use, thaw them in the fridge overnight. You can then prepare your nachos fresh! To make BBQ ranch chicken from scratch, start with cooked chicken. You can use rotisserie chicken or boil and shred chicken breasts. In a bowl, mix the shredded chicken with BBQ sauce. Use about one cup of BBQ sauce for two cups of chicken. Make sure the chicken is well-coated. You can add spices if you want extra flavor. This simple mix will give you tasty BBQ ranch chicken for your nachos. Yes, you can use other meats for this recipe. Pulled pork is a great option. It adds a smoky taste to your nachos. Ground beef or turkey can also work well. Just cook the meat first, then mix it with BBQ sauce. This way, you’ll have a delicious alternative to chicken. Feel free to get creative with your choice of meat. When it comes to dipping sauces for nachos, you have many tasty options. Classic sour cream is always a hit. You can also use guacamole for a creamy touch. Salsa adds a fresh and spicy kick. For something different, try cheese sauce or a spicy ranch dip. Each sauce brings its own flavor, making your nachos even better. In this post, we covered the best ingredients for nachos and how to make them. You learned about substitutions and nutrition, step-by-step prep, and baking. We shared tips to layer nachos perfectly and pick cheese that melts well. I discussed veggie options and fun toppings. Lastly, we talked about how to store leftovers and keep them tasty. Nachos are easy to make and can be unique each time. Enjoy creating your perfect nacho dish!

Sheet-Pan BBQ Ranch Chicken Nachos

Dive into the delicious world of Sheet-Pan BBQ Ranch Chicken Nachos! This quick and easy recipe brings together tender shredded chicken, zesty BBQ sauce, and creamy ranch dressing, all layered on crispy tortilla chips and topped with melted cheese, black beans, and more. Perfect for game night or any gathering, it's a crowd-pleaser that’s simple to make. Click through to explore this mouthwatering recipe and impress your guests today!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup BBQ sauce

1 cup ranch dressing

4 cups tortilla chips

2 cups shredded cheddar cheese

1 cup black beans, rinsed and drained

1 cup corn, frozen or canned

1 jalapeño, sliced (optional)

¼ cup red onion, finely chopped

¼ cup fresh cilantro, chopped

Sour cream, for serving

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a medium bowl, mix the shredded chicken with the BBQ sauce until well coated.

      Spread the tortilla chips evenly across the prepared baking sheet, clustering them closely but leaving some space for toppings.

        Distribute the BBQ chicken mixture evenly over the tortilla chips.

          Sprinkle the black beans and corn generously across the nachos.

            Evenly distribute the shredded cheddar cheese on top of the chip and topping mixture.

              Scatter the sliced jalapeño and chopped red onion over the cheese for added flavor and heat.

                Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.

                  Remove the nachos from the oven and drizzle ranch dressing over the top.

                    Garnish with fresh cilantro before serving.

                      Serve immediately with dollops of sour cream on the side.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6