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Chicken Nachos on the Grill
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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

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.

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