Smoky Grilled Chicken Nachos

The combination of fresh ingredients and chicken cooked on the EGG creates the perfect flavorful and shareable dish in these Smoky Grilled Chicken Nachos. Yum!

Ingredients

5 Mesquite Grilled Chicken Breasts
2 cups cheese, shredded
1 cup corn
1 cup pinto beans
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon oregano, crushed
1 tablespoon extra virgin olive oil

Instructions

Mix seasoning blend and set aside.

Set Big Green Egg for indirect cooking at 350°F/177°C.

Place marinated chicken in a bowl, drizzle with olive oil.

Sprinkle half the seasoning blend on chicken and mix well.

Place chicken on the cooking grid and cook 4-5 minutes per side. Remove chicken from EGG and rest before slicing. While chicken is grilling, rinse, drain, corn and beans.

Place ½ tablespoon of olive oil into a skillet over medium heat, add corn and beans, season with remaining seasoning blend, sauté for about five minutes.

Assembly Ingredients

blue corn chips
yellow corn chips
jalapenos, sliced
tomatoes, diced
avocado, diced
green onions, sliced
sour cream

Assembly Instructions

Place chips on a round pizza pan, top with bean and corn mixture, cheese, and chicken. Place on the cooking grid and cook for 2-3 minutes, until cheese melts. Top with remaining ingredients.

 

 

Recipe and photo from Big Green Egg and adopted from Creole Contessa™. To visit her blog, visit creolecontessa.com.