Grilled Chicken Nachos

Grilled Chicken Nachos
Staff Writer
Grilled Chicken Nachos
Land O'Lakes
Grilled Chicken Nachos

Take your nachos outside with this fun version made on the grill.

Click here to see 101 Ways to Cook Chicken

8
Servings
130
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 1/3  Cup  sour cream
  • 1  Tablespoon  chopped cilantro leaves
  • 2  Teaspoons  lime juice
  • 1/4  Teaspoon  Tabasco sauce

For the nachos

  • chicken breast
  • 6  Ounces  corn tortilla chips
  • Sixteen  3/4-ounce slices American cheese, chopped
  • 1  Cup  pico de gallo
  • avocado, peeled, pitted, and chopped

Directions

For the sauce

Combine all of the sauce ingredients in a bowl, mix well, and set aside.

For the nachos

Preheat a gas grill on medium heat or a charcoal grill until the coals are ash white.

Grill the chicken until the internal temperature reaches 165 degrees, about 6-7 minutes. Remove from the grill and let cool. When cool, shred with 2 forks.

Arrange half of chips in a grill-safe pan or on a 15-by-10-by-1-inch disposable aluminum pan. Top with half of cheese. Repeat the layers. Top with the shredded chicken and pico de gallo.

Place the pan onto the grill and close the lid. Grill until the cheese is melted and bubbly, for 10-15 minutes. Top the nachos with avocado, drizzle with sauce, and serve immediately.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
17g
13%
Protein
2g
4%
Vitamin A, RAE
22µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
45mg
5%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
32mg
10%
Phosphorus, P
51mg
7%
Selenium, Se
2µg
4%
Sodium, Na
128mg
9%
Water
32g
1%
Zinc, Zn
1mg
13%

Grilled Chicken Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Grilled Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

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