Chicken Nachos on the Grill

Chicken Nachos on the Grill

Take your nachos outside with this fun version made on the grill.

15 min. prep time
8 servings
242 Ratings



1/3 cup sour cream
1 tablespoon chopped cilantro leaves
2 teaspoons fresh lime juice
1/4 teaspoon tabasco sauce


6 ounces corn tortilla chips
16 (3/4-ounce) slices Land O Lakes® Deli American, chopped
1/2 cup cooked shredded chicken
1 cup prepared pico de gallo
1 avocado, chopped


Heat gas grill on medium or charcoal grill until coals are ash white.

Combine all sauce ingredients in bowl; mix well. Set aside.

Arrange half of chips in grill-safe pan or 15x10x1-inch disposable aluminum pan. Top with half of cheese. Repeat layers. Top with shredded chicken and pico de gallo.

Place pan onto grill; close lid. Grill 10-15 minutes or until cheese is melted and bubbly.

Top nachos with avocado. Drizzle with sauce. Serve immediately.

Recipe Tip

To easily drizzle sauce over nachos, pour sauce into 1-quart resealable plastic food bag. Cut off one corner. Squeeze sauce over nachos.

Nutrition Facts (1 serving)

Calories: 350

Fat: 24g

Cholesterol: 50mg

Sodium: 790mg

Carbohydrates: 21g

Dietary Fiber: 3g

Protein: 12g

Recipe #15853©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

Really good.. I made sure I used a section of grill that wasn't as hot and it worked out perfectly.. Thanks for a great recipe..
Chips burned within minutes on gas grill. Kind of bland. Won't make them again
Test Kitchen Comment


Katie - Sorry to hear that the chicken nachos burned and were bland to taste. The key is to make sure the heat is not too hot on the grill. It is important to watch them a couple of times during grilling. In case they begin to get too hot and burn you might have to remove them a little early. With Nachos you can add more ingredients to get more flavor and "heat". Just do this based on your taste and what you like to add to nachos.
Posted September 16, 2013

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