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featured grilled chicken nachos
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4.86 from 14 votes

Grilled Nachos With Chicken (BBQ Chicken and Mexican Chicken)

Grilled Chicken Nachos are a delicious and fun way to use your grill, even in the chillier months. Piled high with cheese and favorite toppings, the grilled smokey flavor will really surprise you!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Difficulty: Easy
Servings: 8
Author: Becky Hardin

Ingredients

  • 24 oz. bag of tortilla chips

For Mexican Chicken Nachos

  • 1 cup cooked chicken shredded I used rotisserie chicken
  • 1 tbsp taco seasoning
  • ½ cup plum or cherry tomatoes diced
  • 1 cup Mexican blend cheese
  • 15 oz. canned black beans drained and rinsed
  • ½ onion diced caramelized
  • salt and pepper to taste

For BBQ Chicken Nachos

  • 1 cup cooked chicken shredded
  • 2 tbsp fresh cilantro minced
  • ½ cup BBQ sauce I like Blues Hog
  • 1 cup shredded queso cheese
  • ½ onion diced and caramelized
  • salt and pepper to taste

For serving

Instructions

  • Heat ingredients in separate pans on the stove: mix the chicken with the spices and tomatoes for the Mexican side, and chicken, cilantro, and BBQ sauce for the BBQ side. Add salt and pepper to each variation to taste.
    1 cup cooked chicken shredded, 1 tbsp taco seasoning, ½ cup plum or cherry tomatoes, salt and pepper, 1 cup cooked chicken shredded, 2 tbsp fresh cilantro, ½ cup BBQ sauce, salt and pepper
  • In separate pans, heat up the black beans, and caramelize the onion.
    15 oz. canned black beans, ½ onion diced , ½ onion
  • 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, then add a layer of the chicken and other toppings, and top with more cheese.
    24 oz. bag of tortilla chips, 1 cup Mexican blend cheese, 1 cup shredded queso cheese
  • Create another layer of chips, cheese, and toppings. Top with more cheese.
  • Place the 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. Enjoy!
    sour cream, salsa, guacamole

Notes

  • Don't put the nachos over a direct flame, or they can burn.
  • Turn the tray once during grilling to properly cook both sides.
  • Use a spatula to scoop up the nachos from the pan.
  • Store leftovers for 2-3 days, reheat in the oven. 

Nutrition

Serving: 1serving | Calories: 542kcal | Carbohydrates: 68g | Protein: 12g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 629mg | Potassium: 324mg | Fiber: 6g | Sugar: 7g | Vitamin A: 190IU | Vitamin C: 0.6mg | Calcium: 263mg | Iron: 2.6mg