Sheet Pan BBQ Chicken Nachos with Honey Lime Slaw

Get ready for a fiesta in your mouth with Sheet Pan BBQ Chicken Nachos and zesty Honey Lime Slaw! Layer crispy tortilla chips with savory shredded chicken, gooey cheddar cheese, and hearty cannellini beans. Pop them in the oven until the cheese is gooey and irresistible. Meanwhile, toss together a zesty slaw with lime juice, honey, and a dash of olive oil. Once the nachos are ready, top them with fresh pico de gallo, a drizzle of BBQ sauce, and a dollop of honey lime slaw. It’s a flavor explosion that’ll make every bite feel like a celebration!

Prep Time: 10 min
Cook Time: 10 min

Ingredients:

  • 1 bag tortilla chips
  • 1.5 cups shredded cheddar cheese
  • 2 cups shredded rotisserie chicken
  • ¼ cup barbecue sauce + more to drizzle
  • 1 cup cannellini beans, drained and rinsed
  • ½ cup pico de gallo
  • ¼ cup scallions, sliced thin
  • 1 bag coleslaw mix
  • 2 tbsp lime juice
  • 2 tsp honey

Directions:

Preheat the oven to 350 F.

In a small bowl mix together shredded chicken and ¼ cup barbecue sauce. Set aside.

On a large sheet tray, spread tortilla chips out in an even layer. Evenly disperse bbq chicken, cannellini beans and shredded cheddar cheese over the chips. Place in the oven and bake until everything is warmed through and the cheese is melted, about 10 minutes.

While the nachos bake, in the bottom of a large bowl, combine lime juice, honey, 2 tbsp olive oil, salt and pepper. Toss in the coleslaw mix and scallions. 

Remove the nachos from the oven, top with pico de gallo, a drizzle of bbq sauce and honey lime slaw.

Other Ways To Prepare This Meal:

Plant-based: Use canned, drained jackfruit instead of chicken. Use vegan cheese shreds instead of cheddar cheese.

Kid-friendly: Serve the slaw and salsa on the side.

Add spice: Top with pickled jalapenos.