Ingredients
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6 slices turkey bacon, cooked until crispy and chopped
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1 lb boneless, skinless chicken thighs
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1 lb boneless, skinless chicken breasts
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2 teaspoons olive oil
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Lemon pepper seasoning
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1¼ cups sweet BBQ sauce
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1–2 bags tortilla chips (depending on size)
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2 cups shredded sharp cheddar cheese
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2 cups shredded Monterey Jack cheese
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½ small red onion, thinly sliced
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2 Roma tomatoes, diced
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Fresh cilantro, chopped (for garnish)
Instructions
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Preheat Oven: Set your oven to 400°F.
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Cook Chicken:
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Place chicken thighs and breasts on a rimmed baking sheet.
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Drizzle with olive oil and season both sides with lemon pepper seasoning.
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Bake for 18–20 minutes or until fully cooked.
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Remove from oven, let cool slightly, then shred the chicken.
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Prepare Turkey Bacon: While the chicken is baking, cook turkey bacon in a skillet until crispy. Drain on paper towels and chop into small pieces.
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Combine Chicken and BBQ Sauce: In a large bowl, toss the shredded chicken with 1 cup of BBQ sauce until well coated.
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Assemble Nachos:
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On a clean, rimmed baking sheet, spread a layer of tortilla chips.
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Evenly distribute the BBQ chicken over the chips.
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Sprinkle with shredded cheddar and Monterey Jack cheeses.
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Add sliced red onions, diced tomatoes, and chopped turkey bacon on top.
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Drizzle the remaining ¼ cup of BBQ sauce over the assembled nachos.
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Bake Nachos: Place the baking sheet in the oven and bake for 10–12 minutes, or until the cheese is melted and bubbly.
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Garnish and Serve: Remove from oven, sprinkle with chopped fresh cilantro, and serve immediately.