Description
Enjoy the best of both worlds with these Grilled Chicken Nachos featuring two delicious variations: BBQ Chicken Nachos and Mexican Nachos. Loaded with tender shredded chicken, melted cheese, black beans, caramelized onions, and fresh toppings, these nachos are grilled to perfection over indirect heat for a smoky, crispy finish. Perfect for sharing, they make a flavorful and satisfying appetizer or snack served with sour cream, salsa, and guacamole.
Ingredients
Scale
General Ingredients
- 24 ounce bag of tortilla chips
- Salt and pepper to taste
- Sour cream for serving
- Salsa for serving
- Guacamole for serving
Mexican Nachos Toppings
- 1 cup cooked shredded chicken (rotisserie chicken recommended)
- 1 tablespoon chicken taco seasoning
- 1/2 cup diced plum or cherry tomatoes
- 1 can black beans, drained and rinsed
- 1/2 onion, diced and caramelized
- 1 cup Mexican blend shredded cheese
BBQ Chicken Nachos Toppings
- 1 cup cooked shredded chicken
- 1/2 cup BBQ sauce (Blues Hog recommended)
- 2 tablespoons fresh minced cilantro
- 1/2 onion, diced and caramelized
- 1 cup shredded queso cheese
Instructions
- Prepare Chicken Mixtures: In separate pans on the stovetop, heat and mix the chicken for each nacho variation. For the Mexican side, combine the shredded chicken with chicken taco seasoning, salsa, and diced tomatoes; season with salt and pepper to taste. For the BBQ side, mix the shredded chicken with BBQ sauce and minced cilantro; season with salt and pepper as desired.
- Heat Beans and Caramelize Onion: In separate pans, warm the black beans and caramelize the diced onions over medium heat until golden and fragrant. This adds a sweet, savory depth to your nachos.
- Preheat Grill: Prepare your grill for indirect grilling by setting it to medium-high heat. This means heat on one side of the grill and the other side off, perfect for melting cheese without burning the chips.
- Prepare Grill Tray: Lightly spray your grill tray with cooking spray to prevent sticking and ensure easy cleanup.
- Assemble First Layer of Nachos: Place a single layer of tortilla chips on the bottom of the grill tray. Sprinkle generously with the appropriate cheese blend, then add a layer of the chicken mixture and other toppings such as beans, onions, and tomatoes for Mexican nachos, or cilantro and BBQ chicken for BBQ nachos. Top with additional cheese.
- Assemble Second Layer: Add another layer of chips, followed by cheese and the remaining toppings, finishing with a final sprinkle of cheese for extra gooey melt.
- Grill the Nachos: Place the grill tray on the grill over indirect heat. Cover the grill and cook for 5 minutes. Then turn the tray carefully and continue grilling for another 5 minutes until cheese is melted and bubbly, and the chips are crispy.
- Serve and Enjoy: Remove the nachos from the grill. Use a spatula to cut and serve warm paired with sour cream, salsa, and guacamole. Enjoy your smoky, cheesy grilled chicken nachos with two enticing flavors!
Notes
- Use rotisserie chicken for convenient pre-cooked shredded chicken.
- Adjust seasoning and BBQ sauce amount to your taste preference.
- Indirect grilling helps melt cheese without burning chips.
- Grilled nachos are best enjoyed immediately to maintain crispness.
- Feel free to customize toppings such as adding jalapeños, olives, or extra veggies.
