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

Cook Time 10

Total Time 40

Course Chicken

Servings

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.

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