BBQ Nachos

BBQ Nachos

 Made  times
Haley Michelle Shimko 4

"We make these for a quick snack while watching movies or for an easy kid pleaser. They are not the most fancy nachos, but they taste great."
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6 m servings 411 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1230 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Arrange the tortilla chips on a microwave-safe platter. Shred the sausage with a cheese grater; scatter evenly over the chips; top with Cheddar cheese. Drizzle the barbeque sauce over the nachos.
  2. Heat in the microwave until the cheese melts, 15 to 30 seconds.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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Great idea! It really hits the spot. I used one smoked sausage link (cut the end off before shredding, and the casing will peel away as you shred it), and I added some sour cream after microwavi...

This is one of my favorite snacks. It is a weird combo but it really is good.

These were super easy to make! And I never would have thought to try BBQ sauce on nachos but it was really yummy. My sister-in-law added sour cream and lime juice to it and I watched her lick th...

It's a million times better if you put them on a baking sheet and in the oven for about 10-15 minutes. I usually set the temp to about 375-400. And check on them after ten minutes. Yum, yum, yum.

I created my own recipe & it's always a hit. The meat is usually leftovers from the smoker or beer butt chicken, chopped or shredded & put on the chips. I also line pan w/ foil to cut clean-up. ...

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