Chicken Nachos on the Grill


We used about 75% cheddar and 25% hot pepper jack – adjust to your liking.

Chicken Nachos on the Grill

Yummy chicken and cheese topped nachos!! Let's take this out of the heat of the kitchen and prepare on the grill.  Perfect for a hot summer supper.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Chicken
Servings 4


  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp taco seasoning, or to taste
  • 4 oz. tomato sauce
  • Few dashes Sriracha Sauce, optional
  • 2 tbsp water
  • Tortilla chips
  • 2 cups shredded Ellsworth Valley Cheddar Cheese and Blaser’s Hot Pepper Jack Cheese
  • Topping of choice; shredded lettuce, diced tomatoes, chopped onions, sliced olives


  • Heat shredded chicken in skillet
  • Add tomato sauce, taco seasoning, Sriracha, and water.
  • Simmer until hot and bubbly.
  • Layer chips on a grill-safe pan, top with chicken mixture, and cheese.
  • Heat grill to 400 degrees and put pan directly on grate until cheese is melted (may need to move to in-direct heat if bottom of chips get too brown).
  • Remove from grill, top with your favorite nacho toppings.
Tried this recipe?Let us know how it was!