BBQ Nacho Strips Recipe

Throw on some shades and put on your flip-flops. It's time for backyard fun with BBQ chicken nachos on the grill. Shred the chicken. Melt the cheese. Smother on your favorite BBQ sauce. And pile over Mission Tortilla Strips - the perfect chip for nacho-ing. For the full Summer grilling experience, these nacho bites are best enjoyed with friends, warm weather, and cold, crisp Sparkling Ice.

Prep Time
Cook Time
  • Ingredients & Instructions



  • 1

    bag Mission Strips Tortilla Chips
  • 1

    cob corn, grilled
  • 2

    cups shredded rotisserie chicken
  • ¾

    cup barbecue sauce, divided
  • cup pickled jalapeño pepper slices, diced
  • ½

    cup crumbled cotija cheese
  • 2

    tbsp finely chopped cilantro


  • Step 1

    Preheat grill to high; turn off burners in center of grill. Grease grates well.

  • Step 2

    Arrange Mission Strips Tortilla Chips on perforated sheet pan. Remove corn kernels from cob (you should have about 1 cup).

  • Step 3

    In bowl, toss chicken with 1/2 cup barbecue sauce; spoon evenly over chips. Top evenly with corn kernels, pickled jalapeños and cotija cheese. Drizzle with remaining barbecue sauce.

  • Step 4

    Transfer sheet pan on grill; cook, covered, for 8 to 10 minutes or until warmed through and lightly browned.

  • Step 5

    Garnish with cilantro. Serve with cold Sparkling Ice.

  • Tip

    Cotija is a hard Mexican cheese that’s salty and crumbly in texture, which can be found in the cheese section of most supermarkets, but can be replaced with feta cheese if desired.

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