Preheat a charcoal or gas grill for direct grilling over medium heat. Layer two sheets of heavy duty aluminum foil on a baking sheet. Fold up foil edges to form a 1-inch border.
Give your nachos a smoky flair by cooking them on the grill.
Servings and Ingredients
|1 (8-oz.) can Hy-Vee no-salt-added tomato sauce|
|2 tbsp. Hy-Vee taco seasoning mix|
|1 c. Hy-Vee Hickory House shredded rotisserie chicken breast|
|1 (15-oz.) bag Hy-Vee Fresh Kitchen-Made tortilla chips|
|8 oz. Carr Valley smoked pepper jack cheese, shredded|
|½ c. Hy-Vee Short Cuts pico de gallo|
|Jalapeno peppers, sliced, for garnish|
|Fresh cilantro, for garnish|
|Lime wedges, for garnish|
Things To Grab
- Charcoal or gas grill
- Heavy duty aluminum foil
- Baking sheet
- Medium bowl
Combine tomato sauce and taco seasoning mix in a medium bowl. Add chicken, tossing until evenly coated.
Place half of tortilla chips on foil; spoon half of the chicken mixture onto chips. Sprinkle half of the cheese on top. Repeat layers.
Grill for 4 to 5 minutes, or until cheese is melted. Top with pico de gallo and, if desired, jalapeno slices, cilantro, and lime wedges. Serve immediately.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 30mg
- Sodium: 600mg
- Total Carbohydrates: 41g
- Protein: 14g
Hy-Vee Monthly Ad June 2018