Zesty Grilled Chicken Nachos

A hearty warm dinner ready in just 20 minutes. Grilled chicken nachos - a perfect Mexican dinner. MORE+ LESS-

By Pillsbury Kitchens

August 19, 2010

(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed

cups tortilla chips

oz. (2 cups) finely shredded Cheddar cheese

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1

Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Spray foil with cooking spray. With 2 forks, shred thawed chicken.
2

Spread about half of chips evenly in center of sprayed foil. Top with half of the chicken and half of the cheese. Repeat layers. Wrap packet securely using double-fold seals, allowing room for heat expansion.
3

When grill is heated, place packet, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until thoroughly heated and cheese is melted.
4

To serve, open packet carefully to allow steam to escape. If desired, top with chunky-style salsa, chopped tomato, diced avocado, chopped cilantro, sliced green onions, sour cream and/or guacamole.

Look for nonstick foil at your grocery store to use in recipes like this. You can omit the cooking spray, and the food cooked in the foil will not stick!
To bake nachos in oven, heat oven to 450°F. Wrap nachos in foil as directed in recipe; bake 10 minutes.