Cheesy BBQ Chicken Tacos

BBQ chicken pizza tacos combine two beloved comfort foods into one amazing handheld treat. The zesty BBQ chicken fits perfectly inside crunchy taco shells with gooey cheese and classic pizza add-ons, creating a tasty mashup that'll have you wondering why nobody came up with this before.

I whipped these up last week when I couldn't decide between tacos or pizza for dinner. My hubby stepped into the kitchen, spotted what I was cooking and actually told me "you're a genius" - which isn't something I hear every day! The kids ate everything without complaining once, practically a miracle in my family.

Magical Ingredient Mix

• Rigid taco shells make the ideal crunchy container for all the pizza toppings - grab the kind that stand up on their own
• BBQ sauce delivers that sweet-tangy flavor that makes BBQ chicken pizza so tempting - I like ones with smoky notes
• Pulled chicken drinks up all those yummy flavors - grocery store rotisserie chicken saves tons of time
• Mozzarella delivers that wonderful pizza-style cheese pull - shred it yourself for better melting
• Red onions bring just enough sharpness to balance the richness - cut them super thin so they'll cook quickly

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Simple Cooking Steps

Chicken Preparation

Mix your shredded chicken with just enough BBQ sauce to cover each piece nicely. You want the chicken coated but not drowning in sauce. I usually start small and add more as I go - you can always put more in but can't take it out.

Clever Shell Arrangement

Arrange your taco shells on a baking tray so they stay upright. This really matters! First thing, throw a good layer of cheese right into the bottom of each shell. This isn't just tasty - it melts and forms a shield that keeps your shells from getting mushy. Found this trick by chance and use it every time now.

Tasty Filling

Add that BBQ chicken mix into each shell, taking care not to stuff them too full. Save some space at the top for your other toppings. Pack it down lightly but don't push too hard or you might break your shells.

Adding Extras

Add your favorite pizza toppings - I always go for thin red onion slices and sometimes toss in bell peppers or mushrooms if they're handy. Top it off with another big pinch of mozzarella. The cheese on top gets all bubbly and brown while keeping everything in place.

Baking Brilliance

Put the whole tray in your heated oven and let it work its magic. The cheese turns wonderfully gooey, the shell edges get extra crunchy, and everything melds together. Watch them toward the end - when the cheese starts showing golden spots, they're done.

I've cooked these countless times, but my top version uses a bourbon BBQ sauce my sister's husband makes himself. Something about the sweetness and those vanilla hints from the bourbon works amazingly with the chicken. Whenever he visits from Tennessee, I always ask him to bring a jar just for these tacos.

Great Side Dishes

These filling tacos stand alone just fine, but a basic green salad with tangy dressing helps balance the richness. During summer, I pair them with buttered corn on the cob sprinkled with chili powder. In winter months, cinnamon-dusted roasted sweet potato chunks go really well with the BBQ flavors. Sometimes I'll just throw together some quick-pickled red cabbage for a bright, crunchy contrast.

Tasty Variations

Try using alfredo sauce instead of BBQ and add some spinach for a white pizza version that works surprisingly well. My plant-eating sister loves these with BBQ-coated roasted cauliflower instead of chicken. For a buffalo twist, swap BBQ sauce for buffalo sauce and use blue cheese crumbles instead of mozzarella. My boy's football team ate three full batches after winning their big game.

Storage Tips

If you somehow have leftovers, keep them in the fridge for up to two days. Don't use the microwave or they'll get soggy - warm them in a 350°F oven for about 10 minutes to bring back the crunch. If you're making them ahead, store all parts separately and put everything together just before baking - this keeps the shells crunchier.

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Smart Cooking Advice

• Pop your taco shells in the oven for 2 minutes before filling them - the extra crunch helps them stand up to fillings
• Shred your rotisserie chicken while it's still warm - it comes apart easier and soaks up more sauce
• Wait a couple minutes before eating - super hot melted cheese can burn your mouth badly (I found out the hard way!)

When I first told my husband's mom about these, she looked skeptical - she's pretty old-school about both Italian and Mexican cooking. But after one taste, she actually wanted to know how to make them. Now when the grandkids visit, she makes what she calls "Nonna's special tacos" and they think she created them. I've never told them the truth and probably won't. Some cooking secrets are better kept!

Frequently Asked Questions

→ Can I use corn tortillas for this instead of taco shells?

Absolutely! Brush them with oil, shape them over the oven rack bars, and bake at 375°F for 7-8 minutes so they turn crispy. Then, fill and bake again to finish the dish.

→ What other proteins work instead of chicken?

This dish is flexible! Try pulled pork, ground beef, or chorizo. Vegetarian options like black beans, tofu crumbles, or plant-based alternatives are great too.

→ Can I prep these in advance?

You can make the BBQ chicken mixture up to two days early and keep it chilled. For the best crunch, assemble and bake the tacos fresh. Alternatively, put the filled tacos in the fridge for a few hours before baking.

→ Why is cheese layered at the bottom of the shell?

Cheese at the base stops the shell from getting soggy by acting as a barrier. Melting cheese locks in the moisture, keeping the taco nice and crisp.

→ Which sides pair well with this dish?

These tacos are filling enough solo, but pair them with a salad, corn, or Mexican rice for something light. For a heartier option, go for refried beans or bean soup.