Grilling season makes it fun and easy to prepare most meals outdoors. Why not enjoy our short Minnesota season by eating Al Fresco every chance you get!
Try this recipe, it will be one of your go to recipes on a weeknight.
Chicken Nachos on the Grill
1/3 cup sour cream
1 tablespoon chopped cilantro leaves
2 teaspoons fresh lime juice
1/4 teaspoon tabasco sauce
6 ounces or more corn tortilla chips
16 (3/4-ounce) slices American or Monterery Jack cheese, shredded (around 2 cups)
1/2 cup or more cooked shredded chicken (use a rotisserie chicken for speed)
1 cup prepared pico de gallo (fresh salsa, make your own see below)
1 avocado, chopped
Black olives sliced (if desired)
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all sauce ingredients in bowl; mix well. Set aside.
Arrange half of chips in grill-safe pan or 15x10x1-inch disposable aluminum pan or pizza screen. Top with half of cheese. Repeat layers. Top with shredded chicken and pico de gallo.
Place pan onto grill; close lid. Grill 10-15 minutes or until cheese is melted and bubbly.
Top nachos with avocado, black olives. Drizzle with sauce. Serve immediately.
To ease putting the sauce on:
Put sauce in small sandwich bag, cut off a little on one corner, the squeeze the sauce over the nachos.
PICO DE GALLO:
5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Salt To Taste
Pico de Gallo Instructions:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.