Take your nachos outside with this fun version made on the grill.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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.
To easily drizzle sauce over nachos, pour sauce into 1-quart resealable plastic food bag. Cut off one corner. Squeeze sauce over nachos.
Explore reviews fromour online community
How would you serve this? Wouldn't the grill pan be very hot?
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!
You pinned and we rounded them all up! Here are the recipes that were most popular on our Pinterest boards in August.