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Backyard BBQ Nachos

The flavors of a backyard summer BBQ on top of nachos, complete with a sour cream pasta salad
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 people


  • 1 chicken breast
  • 2 tablespoons red vinegar
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 cup BBQ sauce
  • 1/4 cup water
  • 1/2 pound elbow pasta cooked
  • 1 overflowing cup pico de gallo homemade or store bought
  • 1/2 cup sour cream
  • 45 to rtilla chips or however many you need
  • 6 ounces shredded jack cheese
  • 1/4 cup charred corn


  • Make the chicken - Season the chicken with salt and pepper and add to a hot frying pan with vegetable oil. Cook about 3-5 minutes per side to brown.
  • Reduce heat to low. Add the vinegar, cumin, paprika, bbq sauce, and water. Stir well and bring to a simmer. Cook about 15 minutes, flipping the chicken once in the middle. Add a little water if the sauce evaporates too much.
  • Remove from heat and pour the chicken and sauce into a bowl. Shred the chicken with forks and set aside.
  • Make the pasta salad - In a large bowl mix the pasta with the pico and sour cream. Taste and add salt/pepper as needed.
  • Make the nachos - Preheat broiler to high.
  • Put the chips on a 1/4 sheet pan. Top with half the cheese.
  • Top with about 1/2 cup of the chicken. (Save the rest and make a taco or something later) Add on the corn. Make sure the toppings are equally distributed among the chips.
  • Add the remaining cheese and broil for about 5 minutes until the cheese is melted and you start to see some browning.
  • Remove from heat and top evenly with about 1 cup of the pasta salad. Serve.