Chicken Nachos on the Grill
8
servings
15 min
PREP TIME
25 min
TOTAL TIME

Ingredients

Sauce

1/3 cup sour cream

1 tablespoon chopped cilantro leaves

2 teaspoons fresh lime juice

1/4 teaspoon tabasco sauce

Nachos

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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

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

  5. STEP 5

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

Tip #1

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

Nutrition

350Calories
24Fat (mg)
50Cholesterol (mg)
790Sodium (mg)
21Carbohydrates (g)
3Dietary Fiber
12Protein (g)

Reviews

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  August 19, 2016

yummy

— says Teresa
Helpful?
  August 18, 2016

How would you serve this? Wouldn't the grill pan be very hot?

— says Mary
Helpful?
Test Kitchen Comment August 19, 2016

Hi Mary, 
You are correct - we wouldn't recommend taking it off the grill without hot pads or heatproof gloves. If you are serving indoors, we would suggest setting it on a hot pad or silicone mat. And of course, handling carefully, as you would something you took out of the oven. Hope you enjoy! 

— says Mallory
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