This is the most gloriously over-the-top nacho dinner you’ll make all summer.
My husband refuses to call nachos a dinner, but that just means more for the rest of us.
Is it fair to describe nachos topped with crispy fried onion rings as “summery” and “light”? Somehow it works.
I’d been craving onion rings ever since teaching a burger class where we made crunchy onion straws for a quinoa burger. Those proved irresistible, so I knew onion rings needed to happen again—this time on nachos.
These nachos take a bit of prep, but much can be made ahead. I love a plate piled high with bold, unexpected toppings—so much better than microwaved chips and processed cheese. That said, I’m not above that shortcut on busy nights.
For convenience I used store-bought rotisserie chicken, which is a lifesaver when you need protein for lunches and quick dinners. I have a weird habit of rushing chicken into the house and asking someone else to shred it while I take a break—then the reward is nachos. The chicken gets tossed with BBQ sauce for that sweet, smoky backbone of flavor.
My ideal BBQ nacho assembly here includes grilled corn, green onions, radishes for bite, fresh avocado and juicy tomatoes. For cheese I made a quick white cheddar queso and also sprinkled freshly grated white cheddar for different textures of melty goodness.
It’s a messy, indulgent pile of flavor—perfect for sharing or devouring solo.
BBQ Chicken Nachos with Buttermilk Onion Rings
4 appropriately, 2 obnoxiously
1
Ingredients
Buttermilk Onion Rings
- 2 sweet onions, sliced into rings
- 1 quart buttermilk
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Vegetable oil for frying
Nachos
- 2 cups shredded chicken breasts
- 2/3 cup your favorite BBQ sauce, plus more for drizzling
- 1 standard-size bag tortilla chips
- 4 ounces freshly grated white cheddar cheese
- 2 ears of corn, grilled and cut from the cob
- 3 green onions, sliced
- 1 avocado, chopped
- 1 cup grape tomatoes, quartered
- 1/4 cup thinly sliced radishes
- 1/4 cup freshly torn cilantro
White Cheddar Queso
- 1/2 tablespoon butter
- 1/2 tablespoon flour
- 1/3 cup half-and-half
- 4 ounces freshly grated white cheddar cheese
- Salt and pepper to taste
Instructions
Buttermilk Onion Rings
- A few hours or the night before, place the onion rings in a baking dish and pour the buttermilk over them to fully submerge. Refrigerate at least 2 hours. Stir together the flour, salt, pepper, garlic powder and smoked paprika. Remove the onions from the fridge.
- Heat a few inches of oil in a saucepan over medium heat until it reaches about 350°F (use a thermometer if you have one). Dredge the onions in the seasoned flour and fry until golden and crisp, about 1–2 minutes. Drain on paper towels.
White Cheddar Queso
- In a small saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Cook for a minute or two until fragrant and slightly golden. Slowly whisk in the half-and-half and cook until the mixture thickens slightly. Reduce heat to low and stir in the cheddar until melted and smooth. Season with salt and pepper and keep warm, stirring occasionally.
Nachos
- Preheat the oven to 400°F. Toss the shredded chicken with 2/3 cup BBQ sauce. Spread the tortilla chips on a baking sheet, sprinkle with some grated cheddar, then scatter the BBQ chicken and corn over the chips. Add the remaining cheese and bake 10–15 minutes, until the cheese is melted and the chips are crisp.
- Remove from the oven and top with green onions, avocado, tomatoes, radishes and cilantro. Arrange the onion rings on top, drizzle with the white cheddar queso, and finish with an extra drizzle of BBQ sauce. Serve immediately.
A warm, crunchy hug of nachos—perfect for summer gatherings or a fun, indulgent weeknight.