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Nachos with Shredded BBQ Chicken

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Yield: 8 Servings

Fact: Not all nachos are created equal. You’ll agree after you reach into this pile of tortilla chips loaded with mouth-watering layers of shredded chicken drenched in homemade BBQ sauce, melted cheese and pickled jalapeños. 


BBQ Shredded Chicken 
1 cup ketchup 
¼ cup apple sauce 
1 tbsp apple cider vinegar 
1 tsp garlic powder 
½ tsp black pepper 
½ tsp salt 
1/8 tsp ground cloves 
¼ tsp cinnamon 
1 tsp ground ginger 
1 tbsp smoked paprika 
½ tsp dried thyme 
½ cup water 
2 chicken breasts 

Pickled Jalapeños 
½ cup white vinegar 
½ cup water 
2 cloves garlic, smashed 
1 tbsp sugar 
1 tsp salt 
3 jalapeños, sliced 
1 350g bag of nacho chips 
1½ cup shredded cheddar cheese 
2 tomatoes, diced 
½ red onion, diced 
½ cup cilantro 

Optional garnish : fresh cilantro 


  • In a medium bowl, combine the sauce ingredients and transfer to an 8x8 baking dish. Place chicken breast in the dish, making sure they are submerged in the sauce. 
  • Steam for 25 minutes and once cooled slightly, shred the chicken. 
  • Select the Convection mode and set the temperature to 375°F to preheat the oven. 
  • Put back the shredded chicken in the oven and bake for another 25 minutes, until the sauce caramelizes. 
  • In the meantime, procced to pickling the jalapenos. Combine all the pickling ingredients in a pot and bring to a boil. Remove from heat and add in the sliced jalapenos and allow to cool. 
  • On a metal tray, place a layer of ½ chips, ½ the cheese, tomatoes and onions as well as half the chicken. Repeat with next layer and then sprinkle with pickled jalapenos. 
  • Bake for 10 minutes and serve with guacamole, sour cream and cilantro if required.