BBQ Chicken & Corn Nachos

BBQ Chicken & Corn Nachos

Make use of your Crockpot chicken with this healthy take on loaded nachos. Shredded chicken, corn and salsa are combined to make this popular appetizer. This recipe also works as a fun weeknight meal that your kids will LOVE. This BBQ Chicken & Corn Nachos recipe will become a fast favorite for family dinners and tailgates!



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Main Ingredients

  • 5 ounces organic blue corn chips
  • 3-4 cups shredded crockpot chicken
  • 1/2 cup BBQ sauce
  • 1 green or red bell pepper (sliced or diced)
  • 1 cup sweet corn
  • 2 ounce canned diced green chiles
  • 1 cup Kraft® shredded Monterrey Jack Cheese
  • optional: chopped tomatoes, diced avocados

Cooking Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

On a flat baking sheet lined with parchment paper, scatter chips. In a small bowl, mix shredded chicken with the BBQ sauce.

Step 3

Layer on top of the chips: chicken, bell pepper, sweet corn kernels, green chiles. Sprinkle cheese over.

Step 4

Put in the oven just until the cheese is bubbly and slightly toasted, about 10 minutes. Devour and enjoy!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.