3.4
5 ratings

Grilled Chicken Nachos

Grilled Chicken Nachos

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

Click here to see 101 Ways to Cook Chicken

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

  • 1 chicken breast
  • 6 Ounces corn tortilla chips
  • Sixteen 3/4-ounce slices American cheese, chopped
  • 1 Cup pico de gallo
  • 1 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
Servings8
Calories Per Serving409
Total Fat27g41%
Sugar3gN/A
Saturated12g60%
Cholesterol57mg19%
Protein18g37%
Carbs25g8%
Vitamin A27µg3%
Vitamin B120.9µg14.3%
Vitamin B60.3mg15.7%
Vitamin C4mg7%
Vitamin D0.1µgN/A
Vitamin E1mg6%
Vitamin K7µg8%
Calcium334mg33%
Fiber3g11%
Folate (food)30µgN/A
Folate equivalent (total)30µg7%
Iron1mg6%
Magnesium50mg12%
Monounsaturated10gN/A
Niacin (B3)3mg15%
Phosphorus350mg50%
Polyunsaturated3gN/A
Potassium446mg13%
Riboflavin (B2)0.3mg20.1%
Sodium810mg34%
Zinc2mg16%