Grilled Chicken Nachos

Ingredients

• 8 ounces tortilla chips
• 2 cups finely grated cheddar cheese
• 1 cup chopped cooked chicken meat
• 1/4 cup BBQ Sauce
• 1/2 cup sour cream
• 1 tomato, chopped
• 1/4 red onion, chopped
• 1 jalapeno, thinly sliced
• 1/2 bunch cilantro, chopped
• 1/2 avocado, chopped
• 2 15x12-inch sheets of heavy duty aluminum foil

Directions

1. Get your grill going for high direct heat. While it warms up, prep the ingredients so everything is ready when you need it.
2. Stir the cooked chicken together with the BBQ sauce, then put it aside for the moment.
3. Combine the sour cream with BBQ sauce and set that aside too.
4. Shape the aluminum foil sheets by folding and pinching up the edges, making little boats that can hold the nachos.
5. Spread tortilla chips across the foil bottoms in a layer. A little overlap is fine, but make sure the tops of the chips are not completely buried. Scatter most of the cheese over the chips, keeping a bit back for after the chicken.
6. Add the BBQ sauce coated chopped cooked chicken over the cheesy chips. Finish with the cheese you held back.
7. Set the foil nacho boats on the preheated grill, close the grill, and cook for 5 to 10 minutes, until the cheese has melted and the chip edges have picked up a little color.
8. If you are working without a grill cover, like over a campfire, enclose the nachos in a big foil packet or loosely cover the boats with another piece of foil. They may turn out a little less crisp this way, but they will still work.
9. For serving, drizzle the sour cream BBQ sauce over the nachos and add the extras, such as chopped tomato, red onion, jalapeño, and/or cilantro.