Chicken Nachos on the Grill
We used about 75% cheddar and 25% hot pepper jack – adjust to your liking.
![](https://www.ellsworthcheese.com/wp-content/uploads/2017/05/2016-06-10-17.52.56-1-300x300.jpg)
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.
Ingredients
- 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
Instructions
- 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!