Chicken Nachos on the Grill

AuthorEllsworth
DifficultyBeginner

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.

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Yields4 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins
 1 lb chicken breast, cooked and shredded
 2 tbsp taco seasoning, or to taste
 4 tomato sauce
 Few dashes Sriracha Sauce, optional
 2 tbsp water
 Tortilla chips
 2 shredded Ellsworth Valley Cheddar Cheese and Blaser’s Hot Pepper Jack Cheese
 Topping of choice; shredded lettuce, diced tomatoes, chopped onions, sliced olives
1

Heat shredded chicken in skillet

2

Add tomato sauce, taco seasoning, Sriracha, and water.

3

Simmer until hot and bubbly.

4

Layer chips on a grill-safe pan, top with chicken mixture, and cheese.

5

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).

6

Remove from grill, top with your favorite nacho toppings.

Category

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

Ingredients

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

Directions

1

Heat shredded chicken in skillet

2

Add tomato sauce, taco seasoning, Sriracha, and water.

3

Simmer until hot and bubbly.

4

Layer chips on a grill-safe pan, top with chicken mixture, and cheese.

5

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).

6

Remove from grill, top with your favorite nacho toppings.

Chicken Nachos on the Grill