I was sitting out on the back porch a few Thursday nights ago with my girlfriends. We’ve transitioned our weekly “Girls Night Out” to “Girls Night In.” It’s just less expensive – and more fun – that way. We love the back porch. It’s covered. I have a fan for when it’s hot and a chiminea for when it’s chilly, and, most importantly, I have a grill.
On Thursday nights, we usually cook out, so we can all stay in the same place and socialize. We’ve gotten pretty creative with our meals on the grill. That week, I really wowed the girls with Grilled Chicken Nachos.
My sons, who were not there for the Thursday festivities, were envious, so I made them again on Friday night.
Grilled Chicken Nachos
1 (24 oz) bag tortilla chips
salt and pepper, to taste
sour cream, for serving
salsa, for serving
guacamole, for serving
1 cup cooked chicken, shredded
1 cup Mexican blend cheese
1 can black beans, drained and rinsed
1/2 cup plum or cherry tomatoes, diced
1/2 onion, diced and caramelized
1 Tbs taco seasoning
Mix chicken with spices, salsa and tomatoes. Heat on stovetop until warm.
In a separate pan, heat the black beans and caramelize the onions.
Preheat the grill for indirect grilling over medium-high heat.
Spray grill pan with cooking spray.
Place a single layer of tortilla chips on the bottom of a grill tray. Sprinkle with cheese and then a layer of the chicken and other toppings, topping with more cheese.
Place grill tray on the grill over indirect heat. Cover for 5 minutes, then turn and continue cooking for another 5 minutes.
Remove from the grill and use a spatula to cut and serve. Serve with sour cream, salsa and guacamole.
Nutritional Information: Calories Per Serving: 1252, Calories from Fat: 483, Fat: 54 g, Cholesterol: 62 mg, Sodium: 1210 mg, Potassium: 878 mg, Carbohydrates: 154 g, Fiber: 20 g, Sugar: 22 g, Protein: 46 g.
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