BBQ Chicken Nachos

BBQ Chicken Nachos

BBQ Chicken Nachos are so simple to make and grilled in foil pack trays right on the grill.  These are loaded with chips, ooey gooey cheese, chicken, bbq sauce and topped with your favorite toppings!

This year I am partnering with Reynolds Wrap and I am so excited to share this recipe and hack with you today.  As soon as it warms up, our family spends all of our time outside, and BBQ’s are a huge part of our family fun.  Even though school is out for summer,  we are still so busy with sports camps, scout camps, and vacations.  This recipe became one of our favorite things that we have done as a family to date and is SO easy to make!

My preferred foil for grilling is Reynolds Wrap Non Stick Aluminum Foil.  Reynolds wrap is a great tool for grilling!  We are always making foil packs on the grill or over a fire camping,  but this new hack made individual packets to grill the nachos on the grill.  After preheating your grill at medium heat, place your foil packet directly on the grill – the dull side with the watermark should always be facing the food to benefit the non-stick properties.  I used simple ingredients like chips, cheese, rotisserie shredded chicken, bbq sauce, red onion, pineapple, and jalapeño.  We all had so much fun assembling the nachos and using our favorite ingredients.  My four year old loaded hers with chicken and cheese while the older kids were more adventurous and topped theirs off with jalapeno.

How do I make BBQ Chicken Nachos?

  • Preheat your grill to medium-high heat.  In a saucepan set over medium heat, mix the shredded chicken with the bottle of bbq sauce. Once the mixture gets warm, remove from heat.
  • Tear 4-6 pieces of Reynolds non-stick foil into 18” sections. With the non-stick side facing up, fold all 4 of the edges into the center, making walls to form small foil trays. The final size being approximately 8” x 6”.
  • Fill each tray with a handful of tortilla chips. Sprinkle the chips evenly with half of the cheese. Add the bbq chicken in small pieces, followed by the pineapple, red onion and jalapeño. Top with remaining cheese and place foil trays directly on the grill until the cheese is melted and the outer chips are starting to brown. About 5-10 minutes depending on the grill.
  • Remove your foil tray safely from the grill using a metal spatula, or gloves and top with cilantro and avocado.

Reynolds Wrap has always been my go-to aluminum foil in my kitchen and on the grill.  I love that it is produced using food safety and high-quality standards and won’t break or tear when I am using it for the grill or over a campfire.  And let’s be honest, the best part is the easy cleanup!

My family had so much fun making these BBQ nachos with the foil trays that they are already begging to do it again.  It was such a hit and so easy to assemble and make.  Every single one of us loved the melty cheese and BBQ chicken with all of the delicious toppings.

I know that you will love this idea just as much as our family did!  I can’t wait for you to try these delicious BBQ nachos on the grill out!

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BBQ Chicken Nachos
 
Prep time
10 mins

Cook time
10 mins

Total time
20 mins

 

Author: Alyssa

Ingredients
  • 1 box Reynolds non-stick foil
  • 1 bag tortilla chips
  • 1 rotisserie chicken, meat picked from bone, shredded
  • 1 bottle BBQ sauce
  • 2 cups pepper jack cheese, shredded
  • 2 cups cheddar cheese, shredded
  • 1 cup diced pineapple
  • ½ red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 avocado, diced
  • ¼ cup cilantro, chopped
  • 2 green onions, white and light green parts, thinly sliced

Instructions
  1. Heat your gas or charcoal grill.
  2. In a saucepan set over medium heat, mix the shredded chicken with the bottle of bbq sauce. Once the mixture gets warm, remove from heat.
  3. Tear 4-6 pieces of Reynolds non-stick foil into 18” sections. With the non-stick side facing up, fold all 4 of the edges into the center, making walls to form small foil trays. The final size being approximately 8” x 6”.
  4. Fill each tray with a handful of tortilla chips. Sprinkle the chips evenly with half of the cheese. Add the bbq chicken in small pieces, followed by the pineapple, red onion and jalapeño. Top with remaining cheese and place foil trays directly on the grill until the cheese is melted and the outer chips are starting to brown. About 5-10 minutes depending on the grill.
  5. Carefully remove nachos from the grill with a glove or metal spatula and top with avocado, cilantro and green onions. Enjoy.

3.5.3226

This post was sponsored by Reynolds Wrap.  I love working with brands that I use in the kitchen for myself.  All opinions expressed are my own!

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