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BBQ Roasted Nachos

  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Servings: 6
  • Course: Appetizers & Snacks

Level up your nacho game with these BBQ Nachos topped with BBQ pork, jalapeño slices, corn, and other delicious toppings from Reynolds Wrap® Partner My Forking Life.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Keep foods from sticking and make clean up easy with Reynolds Wrap® Non-Stick Foil.



  • 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


Step 1

Preheat the oven to 375° F.

Step 2

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.

Step 3

Bake in the oven for 7-9 minutes or until the cheese has melted.

Step 4

Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

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