BBQ CHICKEN NACHOS

BBQ Chicken Nachos are so simple to make and grilled in foil pack trays right on the grill.  These are loaded with chips, ooey gooey cheese, chicken, bbq sauce and topped with your favorite toppings!

BBQ CHICKEN NACHOS

HOW DO I MAKE BBQ CHICKEN NACHOS?
  • Preheat your grill to medium-high heat.  In a saucepan set over medium heat, mix the shredded chicken with the bottle of bbq sauce. Once the mixture gets warm, remove from heat.
  • Tear 4-6 pieces of Reynolds non-stick foil into 18" sections. With the non-stick side facing up, fold all 4 of the edges into the center, making walls to form small foil trays. The final size being approximately 8" x 6".
  • Fill each tray with a handful of tortilla chips. Sprinkle the chips evenly with half of the cheese. Add the bbq chicken in small pieces, followed by the pineapple, red onion and jalapeno. Top with remaining cheese and place foil trays directly on the grill until the cheese is melted and the outer chips are starting to brown. About 5-10 minutes depending on the grill.
  • Remove your foil tray safely from the grill using a metal spatula, or gloves and top with cilantro and avocado.
INGREDIENTS:
  • 1 box Reynolds non-stick foil
  • 1 rotisserie chicken, meat picked from bone, shredded
  • 1 bag tortilla chips
  • 1 bottle BBQ sauce
  • 2 cups cheddar cheese, shredded
  • 2 cups pepper jack cheese, shredded
  • 1 cup diced pineapple
  • 1 jalapeno, thinly sliced
  • ½ red onion, thinly sliced
  • 1 avocado, diced
  • 2 green onions, white and light green parts, thinly sliced
  • ¼ cup cilantro, chopped
INSTRUCTIONS:
  1. Heat your gas or charcoal grill.
  2. In a saucepan set over medium heat, mix the shredded chicken with the bottle of bbq sauce. Once the mixture gets warm, remove from heat.
  3. Tear 4-6 pieces of Reynolds non-stick foil into 18" sections. With the non-stick side facing up, fold all 4 of the edges into the center, making walls to form small foil trays. The final size being approximately 8" x 6".
  4. Fill each tray with a handful of tortilla chips. Sprinkle the chips evenly with half of the cheese. Add the bbq chicken in small pieces, followed by the pineapple, red onion and jalapeno. Top with remaining cheese and place foil trays directly on the grill until the cheese is melted and the outer chips are starting to brown. About 5-10 minutes depending on the grill.
  5. Carefully remove nachos from the grill with a glove or metal spatula and top with avocado, cilantro and green onions. Enjoy.

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