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