BBQ Chicken Nachos

Julie Ryan Evans
Food & Party

Chicken NachosNachos from your local convenience store with the goopy orange cheese sauce do not a real meal make. But not all nachos are created equal, and some, like these BBQ Chicken Nachos, are a great and easy weeknight meal.

This version from Betty Crocker contains the basics, but you can adjust as you like to suit your tastes. I prefer to use baked or whole grain chips and low-fat dairy products. I also add more vegetables like chopped lettuce, green onions, and avocados too before serving, so they're pretty much a complete meal.

16 cups corn tortilla chips
3 cups cut-up cooked chicken
1 cup barbecue sauce (more to taste)
2 cans (15 ounces each) chili beans in sauce, undrained (I prefer plain black beans)
2 cans (2 1/4 ounces each) sliced ripe olives, drained (optional)
2 large tomatoes, chopped (2 cups)
6 cups shredded Colby-Monterey Jack cheese (24 ounces)

Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.

Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.

Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.

Top with other vegetables, sour cream and lettuce as desired.

Image via reedracer/Flickr

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