Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.
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I’m excited to partner with Reynolds Wrap® for this post.
I love nachos because they’re quick to make, full of flavor, and cheesy. I also love BBQ….so of course, this combo of BBQ and cheesy nachos was bound to happen. I first tried this combo on a trip to Virginia and I was in love with the flavors. It’s now on our dinner rotation when I need a quick and easy meal.
Although they’re both delicious, nachos and BBQ can both get very messy.
That’s why I use Reynolds Wrap® Non-Stick Foil for easy cleanup and to keep my pans nice and shiny. No one wants to scrub burnt cheese off their pans and the cheese belongs in your belly rather than stuck to the pan.
Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side), so there’s no need to add cooking spray or oil, even for sticky foods like these cheesy nachos. Just add your ingredients right on the foil and watch the non-stick magic happen.
How to make BBQ Nachos:
Preheat your oven to 375 degrees Fahrenheit and gather your ingredients.
Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick, and the nachos will lift right off after baking.
Then lay a single layer of chips and half of the cheese. I use both Monterey Jack and Cheddar.
Then, add your BBQ Pork (or chicken or beans), corn, and jalapeño slices. Top with the remainder of your cheese.
Bake in the oven for 7-9 minutes or until the cheese has melted.
Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.
Tips on How to Layer your Nachos
There’s an art to layering nachos to ensure that every chip has an equal amount of topping. Start with Reynolds Wrap® Non-Stick Foil to prevent sticking. Then, place your chips in a single layer. Do not overlap them. Cover that layer with cheese and toppings like meat, beans, and corn, then finish it with cheese before baking.
Once it’s done cooking, add your cold ingredients like chopped onions, tomatoes, sour cream, and avocado.
Other Important tips for making nachos
● Use Reynolds Wrap® Non-Stick Foil for easy cleanup – Melted cheese can be a nightmare to scrub off of pans and I like my cheese to be on my plate rather than stuck to the pan. Lining the pan with non-stick foil is a must to keep your pans nice and clean. Reynolds Wrap® Non-Stick Foil is perfect for this recipe as nothing sticks to the foil, so you can enjoy every single bit of nachos and cheese. When using Reynolds Wrap® Non-Stick Foil, make sure the dull side is facing up. There’s also text that says non-stick side, so you know which side to use.
● Only bake the chips, cheese, meat, and corn – Add toppings like sour cream, red onions, cilantro after you take the nachos out of the oven. This will give you that perfect combo of hot and cold ingredients.
● Have fun with the toppings – The possibilities are endless when it comes to toppings on nachos. You can sub the pork for chicken or make it meatless by subbing a drained can of beans instead. Either way, you won’t be disappointed.
● Leftover BBQ pork or chicken work great – Both my Shredded BBQ Pork and Shredded BBQ Chicken work great with this recipe.You can also quickly whip up some BBQ chicken by adding ½ cup of BBQ sauce to leftover shredded chicken or pork. I like to use the chicken from a rotisserie chicken from time to time.
● Nachos are best eaten the day when you make them.
BBQ Nachos Recipe
- Reynolds Wrap® Non-Stick Foil
- 11 oz. bag of tortilla chips
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1.5 cups BBQ pork or chicken
- ½ cup corn kernels
- 1 cup jalapeño slices
- ½ cup red onion chopped
- ½ cup BBQ sauce
- ¼ cup chopped cilantro leaves
- ¼ cup sour cream
- 1 avocado peeled, cored and chopped
- 2 Roma tomatoes chopped
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick. Then lay a single layer of chips and half of the cheese. Then add your BBQ Pork (or chicken or beans), corn, and jalapeños. Then top with the remainder of your cheese.
- Bake in the oven for 7-9 minutes or until the cheese has melted.
- Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.