Grilled Chicken Nachos
Mexican and Tex Mex, Southwestern, TexMex
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
Preheat your grill for high direct heat. While the grill is heating, prep the ingredients.
Mix the cooked chicken with the BBQ sauce and set aside.
Mix the sour cream with BBQ sauce and set aside.
Take the sheets of aluminum foil and crimp the sides so that you have "boats".
Arrange a layer of tortilla chips over the bottom of the foil. It's okay if some of the chips overlap, but all chips should have some exposure at the top. Sprinkle with most of the cheese . Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with remaining cheese.
Place nacho boats on pre-heated grill, cover and cook for 5 to 10 minutes, until the cheese is melted and the chips are lightly browned at the edges. If your grill doesn't have a cover , either make a large foil packet to put the nachos in, or tent the foil boats with another piece of foil. Some of the nachos prepared this way may not be as crispy, but they'll still be great.
To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro.