NACHOS ON THE GRILL RECIPES

Name: Nachos on the Grill
Prep time: 10 min
Cook time: 15 min
Yield: 8
Ingredients: 1 (8-oz.) can Hy-Vee no-salt-added tomato sauce; 2 tbsp. of Hy-Vee taco seasoning mix; 1 c. of Hy-Vee Hickory House shredded rotisserie chicken breast; 1 (15-oz.) bag Hy-Vee Fresh Kitchen-Made tortilla chips; 8 oz. of Carr Valley smoked pepper jack cheese; 0.5 c. of Hy-Vee Short Cuts pico de gallo; 0 Jalapeno peppers; 0 Fresh cilantro; 0 Lime wedges

NACHOS ON THE GRILL - HY-VEE RECIPES AND IDEAS

Nachos on the Grill - Hy-Vee Recipes and Ideas image

Give your nachos a smoky flair by cooking them on the grill.

Provided by Hy-Vee Monthly Ad

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 (8-oz.) can Hy-Vee no-salt-added tomato sauce
2 tbsp. of Hy-Vee taco seasoning mix
1 c. of Hy-Vee Hickory House shredded rotisserie chicken breast
1 (15-oz.) bag Hy-Vee Fresh Kitchen-Made tortilla chips
8 oz. of Carr Valley smoked pepper jack cheese
0.5 c. of Hy-Vee Short Cuts pico de gallo
0 Jalapeno peppers
0 Fresh cilantro
0 Lime wedges

Steps:

1.
Preheat a charcoal or gas grill for direct grilling over medium heat. Layer two sheets of heavy duty aluminum foil on a baking sheet. Fold up foil edges to form a 1-inch border.
2.
Combine tomato sauce and taco seasoning mix in a medium bowl. Add chicken, tossing until evenly coated.
3.
Place half of tortilla chips on foil; spoon half of the chicken mixture onto chips. Sprinkle half of the cheese on top. Repeat layers.
4.
Grill for 4 to 5 minutes, or until cheese is melted. Top with pico de gallo and, if desired, jalapeno slices, cilantro, and lime wedges. Serve immediately.

Nutrition Facts : Calories 400, FatContent 21g, SaturatedFatContent 6g, TransFatContent 0g, CholesterolContent 30mg, SodiumContent 600mg, CarbohydrateContent 41g, FiberContent 2g, SugarContent 1g, ProteinContent 14g

GRILLED LOADED NACHOS - RECIPES | PAMPERED CHEF US SITE

Grilled Loaded Nachos - Recipes | Pampered Chef US Site image

Grilling these nachos adds a smokiness that deepens all the flavors.

Provided by PAMPEREDCHEF.COM

Yield 14 servings

Number Of Ingredients 10

Ingredients

2 cups (500 mL) fresh corn kernels
1 large red bell pepper, seeded, coarsely chopped
½ red onion, coarsely chopped
2 large jalapeño peppers, sliced
1 tbsp (15 mL) canola oil
1 pkg (14 oz or 397 g) tortilla chips
2 pkg (8 oz/227 g each) shredded Colby & Monterey Jack Cheese (4 cups/1 L)
1 can (15 oz or 540 g) black beans, drained and rinsed
2 tbsp (30 mL) snipped fresh cilantro
Sour cream, diced avocado, or chopped fresh tomatoes (optional)

Steps:

Preheat the grill for direct cooking over medium-high heat.Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok® Grill Stone. Grill, covered, for 14–16 minutes without stirring, until lightly browned. Remove the stone from the grill. Transfer the vegetables to the same mixing bowl and set aside. Layer half of the chips, cheese, black beans, and vegetable mixture onto the stone; repeat layering. Grill the nachos, covered, for 5–7 minutes or until the cheese is melted; remove the stone from the grill.Sprinkle with cilantro and add toppings, if desired.

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