Grilled Chicken Nachos

Why grill nachos? Why not? They’re perfect for tailgating, camping, or when it’s too hot to turn on the oven.

And by the way, grilling nachos in a foil boat is the BEST way to make nachos. Seriously!

Nachos are always at risk of getting limp and soggy. But when you have high direct heat blasting at the tortilla chips from the coals or flame underneath, it does a great job getting the chips crispy. Covering the grill will melt the cheese on top.

Melted cheese on top, crispy chips below. Perfect.

For a nacho sauce we are using sour cream mixed with BBQ sauce (easiest chip dip ever!). Drizzle it over the cheesy nachos and you don’t need queso.

Enjoy the nachos as is, or dressed up with extras—chopped tomatoes, jalapeños, cilantro, avocado, red onions.

Grilled Chicken Nachos Recipe

Ingredients

Nachos:

• 8 ounces tortilla chips
• 2 cups finely grated cheddar cheese
• 1 cup chopped cooked chicken meat (a rotisserie chicken is great for this)
• 1/4 cup BBQ Sauce

Sour Cream BBQ Sauce:

• 1/2 cup sour cream
• 1/4 cup BBQ Sauce

Extras (all optional):

• 1 tomato, chopped
• 1/4 red onion, chopped
• 1 jalapeno, thinly sliced
• 1/2 bunch cilantro, chopped
• 1/2 avocado, chopped

You'll need:

• 2 15x12-inch sheets of heavy duty aluminum foil

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