By Season opener Friday, 33-17. We won the way I wanted to win — with a lead by halftime, a defense that held in the third quarter when they adjusted, and a fourth quarter that was ours from the snap. QB Marco was excellent: 19-of-27, two touchdowns, no turnovers, and the presence of a player who knew exactly where he was in the offense at all times. After the game the other head coach, a man I've known for eight years, found me at midfield and said, "That's a real quarterback you've got." I know. The whole county will know before Thanksgiving.
The tailgate before the game was the return of the season's first public kitchen: green chile nachos on two folding tables, pot of posole on the burner, carne asada tacos from the flat-top griddle. The boosters came early. The parents ate. My assistant coaches ate two portions each. Diego was in the stands with a plate of nachos and his face painted half-blue, half-gold, which was Lisa's doing and which I did not request and which I love unreservedly.
I talked to my father Sunday. He said, "What was the final score?" I told him. He said, "Good. First one doesn't matter unless you win ugly. Did you win ugly?" I said no. He said, "Then it matters." This is Hector Medina's analysis of football results: wins only matter if they're decisive. He's not entirely wrong. He's partly right in a way that has been echoing in my coaching for twenty years. You learn your football from your father before you know you're learning anything.
The green chile nachos we ran at the tailgate are a tradition at this point — they belong to the spread the way Marco belongs in the pocket — but after a win like that one, I wanted to put something new in the rotation for next week that carries the same energy: loud, shareable, feeds a crowd without anyone manning a burner. These Oven Baked BBQ Chicken Pizza Nachos are it. The BBQ and the loaded toppings hit that same satisfying note as carne asada on the flat-top, and Diego can eat them in the stands without needing a spoon.
Oven Baked BBQ Chicken Pizza Nachos
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 8
Ingredients
- 1 large bag (13–14 oz) sturdy tortilla chips
- 2 cups cooked chicken breast, shredded
- 3/4 cup BBQ sauce, divided
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sliced red onion
- 1/2 cup sliced banana peppers or pickled jalapeños
- 1/3 cup sliced black olives
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup sour cream, for serving
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat and prep. Preheat your oven to 400°F. Line a large rimmed baking sheet (or two) with foil and lightly coat with cooking spray or olive oil.
- Season the chicken. Toss the shredded chicken with 1/2 cup of the BBQ sauce, garlic powder, smoked paprika, and a pinch of salt and pepper until evenly coated.
- Layer the chips. Spread the tortilla chips in a single, slightly overlapping layer across the prepared baking sheet. Try to keep the layer even so every chip gets toppings.
- Add cheese and chicken. Scatter half the mozzarella and cheddar evenly over the chips. Distribute the BBQ chicken across the top, then cover with the remaining cheese.
- Top with vegetables. Scatter the red onion, banana peppers, and black olives evenly over the cheese layer.
- Bake. Place the baking sheet in the preheated oven and bake for 15–20 minutes, until the cheese is fully melted, bubbly, and beginning to brown at the edges.
- Finish and drizzle. Remove from the oven. Drizzle the remaining 1/4 cup BBQ sauce over the top in a thin stream. Scatter the cherry tomatoes and fresh cilantro over everything.
- Serve immediately. Bring the whole tray to the table and serve straight from the baking sheet with sour cream on the side for dipping.
Nutrition (per serving)
Calories: 420 | Protein: 22g | Fat: 18g | Carbs: 44g | Fiber: 3g | Sodium: 780mg