Wednesday, February 19, 2014

Barbecued Chicken Nachos

16
cups corn tortilla chips
3
cups cut-up cooked chicken
1 1/3
cups barbecue sauce
2
cans (15 ounces each) chili beans in sauce, undrained
2
cans (2 1/4 ounces each) sliced ripe olives, drained
2
large tomatoes, chopped (2 cups)
6
cups shredded Colby-Monterey Jack cheese (24 ounces

Directions
  • 1Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
  • 2Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
  • 3Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.


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