Maple Bourbon Ranch Chicken Nachos

Maple Bourbon Ranch Chicken Nachos

Cinco de Mayo isn’t simply a day in the Kolota household; it’s a weekend celebration that started with these nachos for dinner Thursday.

Get. In. Mah. Belly!

Words can’t begin to describe this pile of deliciousness, but I’ll try since you can’t reach through the screen to devour the towering tray of cheese, veggies, chicken and assorted chips.

They’re everything a good plate of nachos should be; the Publix Maple Bourbon rotisserie chicken adds a smoky but sweet flavor, and the combination of ranch yogurt dressing with spices lends a hot but cool taste. The assorted chips add a “crunch” factor, which is complemented by lightly roasted beans and veggies.

I hesitate to call these Maple Bourbon Ranch Nachos a “recipe.” I’m essentially telling you how to assemble toppings and melt cheese to create a crispy, gooey appetizer-turned-entree.

In reality, this meal is pretty healthy due to the ingredients I used, which you’ll find below. Given the simplicity, I wouldn’t be surprised if these nachos make a few additional appearances this weekend. We have five bags of tortilla chips thanks to a Publix BOGO sale, so I don’t think running out of ingredients will be a problem.

Enjoy! 🙂

Maple Bourbon Ranch Chicken Nachos

Serves 3


Total preparation and cook time: 15 minutes

Difficulty: Assemble. Broil. Eat.


  • 1/2 of a whole Publix Maple Bourbon rotisserie chicken (I used a mix of white and dark meat.)
  • About 45 chips (I used a mix of The Better Chip’s Jalapeno and Sea Salt and Red Pepper and Salsa Fresca flavors.)
  • One cup sliced red and green bell peppers
  • 1/3 cup sliced white onion
  • 1/2 cup no-salt-added canned corn
  • 1/2 cup canned black beans, drained and rinsed
  • Two thick slices provolone cheese, torn into small pieces
  • One slice white American deli cheese, torn into small pieces
  • 1/3 cup shredded reduced fat cheddar cheese
  • 1/3 cup sliced white onion
  • 1/3 cup ranch dressing (I used Bolthouse Farms Classic Ranch yogurt dressing.)
  • Two tablespoons Worcestershire sauce
  • 1/2 teaspoon each of black pepper, cayenne pepper, paprika, cumin and oregano
  • Optional toppings to use after the nachos are finished cooking: shredded romaine lettuce, pico de gallo, sliced avocado, plain Greek yogurt


  1. Heat oven to low broil setting.
  2. Spray a large cookie sheet with cooking spray.
  3. Spread chips on the tray. Top with chicken, veggies, beans, Worcestershire sauce, ranch and cheese. 
  4. Sprinkle spices on top of the nachos.
  5. Place tray on the highest rack of your oven. Broil for 7-10 minutes or until the cheese is bubbling and chip edges are golden. 
  6. Remove tray from oven and dig in! Add optional toppings.

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Sweet Potato Nachos


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