Wicked Grilled Chicken Nachos

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Winter cooking doesn’t mean sitting around in a turtleneck slurping soup. Get out to your FIREDISC® cooker and get grilling. It’s a great time to be alive.
  • Nachos:
  • 8 ounces tortilla chips
  • 2 cups finely grated cheddar cheese
  • 1 cup chopped cooked chicken (a rotisserie chicken is great)
  • 1/4 cup barbecue sauce
  • Sour Cream Barbecue Sauce:
  • 1/2 cup sour cream
  • 1/4 cup barbecue sauce
  • Extras:
  • 1 tomato, chopped
  • 1/4 red onion, chopped
  • 1 jalapeno, thinly sliced
  • 1/2 bunch cilantro, chopped
  • 1/2 avocado, chopped
  • Heat FIREDISC® for high heat. Prep ingredients while the cooker heats. Mix cooked chicken with barbecue sauce. Mix the barbecue sauce for the sour cream barbecue sauce with sour creme. Set both aside.
  • Crimp the sides of foil sheets into boats. 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 most of the cheese (reserve some to go on chicken). Sprinkle the BBQ sauce-coated cooked chopped chicken over the chips. Sprinkle with remaining cheese.
  • Place nacho boats on FIREDISC® cooker. Cover and cook for 5 to 10 minutes, until the cheese melts and the chips brown at the edges. Note: If you don’t have the Ultimate Flattop Lid, tent the foil boats with another sheet of foil. Some nachos might not be as crispy, but they’ll be great.
  • Drizzle with sour cream barbecue sauce. Sprinkle with optional chopped tomato, red onion, jalapeño, and/or cilantro.