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BBQ CHICKEN NACHOS by Mr. Make It Happen


  • 1 Rotisserie Chicken

  • White corn tortillas

  • 1/4 cup Sour cream

  • 2 jalapeños

  • 1 diced red onion

  • Oil for frying

  • Kosher salt

  • 1/4 cup Cilantro

  • 2 cups of cheese (colby jack)


  • 1 cup ketchup

  • 1/3 cup apple cider vinegar

  • 1/4 cup molasses

  • 1/2 cup honey

  • 1 Tsp liquid smoke

  • 1 tsp Worcestershire sauce

  • AP and smoked paprika to taste

DIRECTIONS - Preheat Oven to 400 degrees


  1. In a skillet on medium heat combine 1 cup of ketchup, 1/3 cup of apple cider vinegar, 1/4 cup molasses, 1/2 cup of honey, 1 tsp of liquid smoke, a healthy pinch of AP seasoning, and paprika (or seasonings of your choice), and 1tsp of Worcestershire Sauce and whisk for about 15 min and allow to come together

  2. Once your sauce is as smooth as a 3-day weekend, you can adjust the seasoning to taste, if you want it a little spicier you can add red pepper flakes but I am going for a Honey BBQ Sweet flavor for this recipe

Add in your Pre-Cooked Rotisserie Chicken into the skillet and let it soak in the BBQ sauce. You'll be able to reheat it once it's time to serve.


  1. Preheat your oil to 350 degrees

  2. Take your Tortillas, stack them, and cut them into 4 parts

  3. Once your oil is ready go ahead and start gently placing your tortillas in your oil and let them cook for about 90 seconds to 2 min

  4. Remove to a wire rack and IMMEDIATELY SALT THEM with your kosher salt


  1. Place your tortilla chips on your chosen baking dish

  2. Top the chips with the cheese or cheese mixtures of your choice

  3. Add your BBQ Chicken on top

  4. Place in the oven at 400 degrees for about 10 minutes or as long as it takes for your cheese to melt

  5. Once out of the oven, you can add your choice of toppings, for this recipe I used diced, red onions, and jalapenos, and topped it off with some leftover BBQ Sauce and sour cream.


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