BBQ Chicken Nachos

(Recipe approved by the students of Orange Co.)


Crispy corn tortilla chips topped with BBQ sauced All-Natural Pulled Chicken, fresh Pico de Gallo and melty white queso.



3 lbs. Tyson® All-Natural* Pulled Chicken, #10460210928, Thawed 
8 oz. Green Bell Pepper 
8 oz. Red Bell Pepper 
9.6 oz. Yellow Onion 
12.8 oz. BBQ Sauce 
2 2/3 Tbsp. Onion Granulated 
2 2/3 Tbsp. Onion Granulated 
1 ¾ Tbsp. + 1 tsp. Chili Powder 
Black Pepper 1 1/3 Tbsp. 
2/3 Tbsp. + 1 tsp. Ground Cayenne Pepper 
3 Tbsp. Olive Oil 
1 lb. White Cheese Sauce 
2.816 oz. Fresh Cilantro 
2 lbs. Round Tortilla Chips (16 chips per serving) 
  1.  Thaw chicken under refrigeration one day before service.
  2. Preheat convection over to 350°F High Fan
  3. Weigh BBQ sauce and place in a 4-inch hotel pan. Cover sauce with plastic wrap and place in pre heated combi for 10 minutes or until sauce reaches 135F. Hold in warmer until ready for use.
  4. Weigh and wash all produce. Use cutting glove and Robot Coupe 5 3/16 dicing blade. Dice onions, green pepper and red pepper.
  5. Weigh chicken.  In a mixing bowl combine chicken with diced vegetables, seasonings and oil. Mix well to coat all product with spices.
  6. Transfer chicken onto lined and sprayed sheet pan. Cook chicken mixture as follows: Place in pre-heated convection oven at 350F for20 minutes or until chicken reaches an internal temperature of 165F.
  7. Pour chicken mixture into warm BBQ sauce and mix to thoroughly coat.
  8. Hold in warmer until ready for assembly.


Preparing Cheese Sauce

  1. Preheat combi steamer to 212°F
  2. Place bag of cheese sauce inside hotel pan and steam at 212F for 10-15 minutes or until sauce reaches 145F.
  3. Remove cheese sauce from steamer, open bag and weigh amount of sauce needed into pan.
  4. Cover with plastic wrap.
  5. Hold in warmer until ready to serve at 135F and higher.


To Build Nachos:

  1. Rough chop cilantro.  Set aside for garnish
  2. Portion BBQ Chicken mixture into side bowl using a 3-ounce spoodle
  3. Using 1-ounce spoodle drizzle cheese sauce on top.
  4. Top with chopped cilantro, cover with lid, and place in warmer until service.
  5. Serve with bag of tortilla chips.
  6. Offer with Pico de Gallo and/or lettuce and tomato cup as indicated by menus.


Application Uses



K-12 Schools