Loaded Grilled Nachos

Loaded Grilled Nachos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    c. tortilla chips

  • c. Old El Paso refrigerated taco sauce with seasoned shredded chicken (from 18 oz. container)

  • 1

    can (4.5 oz.) chopped green chiles, drained

  • 2

    c. finely shredded Mexican cheese blend (8oz.)

  • 2

    c. shredded lettuce

  • ½

    c. sour cream

  • ½

    c. guacamole

  • ½

    c. salsa

Directions

Heat gas or charcoal grill. Cut 22 x 18 inch sheet of heavy-duty foil; make 1 ½ inch double folds around edges to form sides. Spray inside of foil with cooking spray; place on large cookie sheet to transport to grill and to table. Spread chips on center of foil. Top with chicken, chiles and cheese. When grill is heated, place foil on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 14 minutes, rearranging foil once, until thoroughly heated and cheese is melted. Remove from grill onto cookie sheet. Top nachos with lettuce, sour cream, guacamole and salsa or desired nacho toppings


Nutrition

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