We had some friends over for a little grill out over the weekend, and had some leftover smoked BBQ chicken. Cast Iron BBQ Chicken Nachos came to my mind as one way to use the leftovers.
I had been wanting to try cast iron skillet nachos so this was my perfect opportunity!
Usually I do either sheet pan nachos or pop them into the microwave, so I was excited to try them in the cast iron.
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I honestly will have a tough time making them any other way since trying them.
The chips stayed perfectly crispy until the very last bite!
And yes, my husband and I ate this ENTIRE skillet full of Cast Iron BBQ Chicken Nachos.
I just layed some tortilla chips in the skillet.
We use Donkey brand tortilla chips, they are hard to find but worth driving a little extra to find them. For the cheese I went with pepper jack.
I shredded the block with a box grater instead of using already shredded cheese.
It melts better and when you’re doing nachos it’s all about the ooey gooey melty cheese.
I tossed the shredded chicken in a little BBQ sauce and layered the chicken and corn over the cheese.
Into a 400 degree oven for 4 minutes, then turn the broiler on high for an additional minute.
This is what ours looked like when I took it out of the oven (using both hands with pot holders because this cast iron skillet is heavy and very hot).
I drizzled more BBQ sauce over top along with some sour cream, jalapenos, and pickled red onions that I made a few weeks ago.
Normal people would probably serve these on plates, but not us…
We brought Cast Iron BBQ Chicken Nachos to the table on a cutting board and just went to town devouring these scrumptious, cheesy, nachos!
And almost burned ourselves several times. It was fun though 🙂
Here is the recipe for Sweet Pickled Red Onions if you want to try them.
Another REALLY good recipe like these cast iron BBQ chicken nachos is my Pork Carnitas Sheet Pan Nachos
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Cast Iron BBQ Chicken Nachos
The perfect snack or dinner, extra crispy in the cast iron skillet
- 1 cup cooked, shredded chicken
- 3/4 cup BBQ sauce
- tortilla chips
- 1 1/2 cups shredded pepper jack cheese
- 1/2 cup corn
- Optional: sour cream, jalapenos, pickled red onions
Toss the shredded chicken with 1/4 cup of the BBQ sauce. Set the remaining BBQ sauce aside to drizzle over top before serving.
Place tortilla chips in a cast iron skillet. Layer the cheese, corn, and chicken over the chips.
Place in a 400 degree oven for 4 minutes. Turn the broiler on high for an additional minute.
When ready to serve drizzle the remaining BBQ sauce on top, add sour cream, jalapenos, and pickled red onions if desired.
Caution: The skillet will be very hot, remove nachos onto a plate or be very careful if eating directly from the skillet.