- 8 ounces tortilla chips
- 2 cups finely grated cheddar cheese
- 1 cup chopped cooked chicken meat (a rotisserie chicken is great for this)
- 1/4 cup Stubb’s BBQ Sauce (we used Stubb’s Original, but any of their BBQ sauces would work great)
Sour Cream BBQ Sauce:
- 1/2 cup sour cream
- 1/4 cup Stubb’s BBQ Sauce (again, we used Stubb’s Original)
Extras (all optional):
- 1 tomato, chopped
- 1/4 red onion, chopped
- 1 jalapeno, thinly sliced
- 1/2 bunch cilantro, chopped
- 1/2 avocado, chopped
- 2 15×12-inch sheets of heavy duty aluminum foil
1 Preheat grill and prep ingredients: Preheat your grill for high direct heat. While the grill is heating, prep the ingredients.
2 Mix BBQ sauce with chicken: Mix the cooked chicken with the BBQ sauce and set aside.
3 Make sour cream BBQ sauce: Mix the sour cream with BBQ sauce and set aside.
4 Make foil boats: Take the sheets of aluminum foil and crimp the sides so that you have “boats”.
5 Assemble nachos: 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 (reserve some to go on top of the chicken).
Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with remaining cheese.
6 Grill: 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 (as in a campfire), 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.
7 Serve: To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro.