Chicken Nachos on the Grill

Chicken Nachos on the Grill
44
4 Reviews
Take your nachos outside with this fun version made on the grill.
15 min
Prep Time
25 min
Total Time
8 servings

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

Directions

  1. Heat gas grill on medium or charcoal grill until coals are ash white.
  2. Combine all sauce ingredients in bowl; mix well. Set aside.
  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. Place pan onto grill; close lid. Grill 10-15 minutes or until cheese is melted and bubbly.
  5. Top nachos with avocado. Drizzle with sauce. Serve immediately.

Recipe Tips

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
Cholesterol
50mg
Carbohydrates
21g
Protein
12g
Fat
24g
Sodium
790mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

yummy

Rating

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! 

Rating

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

Test Kitchen Comment
From: Mallory
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! 
Posted August 19, 2016

Rating

Made this on an ELECTRIC grill and it was excellent! Used a pizza stone instead of a pan, and the chips were hot, tasty, and no burning of anything! (Just need to keep an eye on what's cooking) I warmed the stone first, THEN built the dinner upon the stone. One key item missing from the recipe was jalapeños but I filled in! The whole product from start to finish took about 20 minutes and it was well worth the effort, and will be repeated. This tasted as good as any restaurant could serve, plus, better than any restaurant was OUR bar was at home so margaritas were plenty available! Thanks!

Rating

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..

Rating

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.

Rating

Chips burned within minutes on gas grill. Kind of bland. Won't make them again

Test Kitchen Comment
From: Cindy
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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