Grilled Chicken Nachos
The combination of fresh ingredients and chicken cooked on the EGG creates the perfect flavorful and shareable dish.
Ingredients
Main
- 5 Chicken breasts
- corn chips
- extra virgin olive oil
Toppings
- sour cream
- green onions, sliced
- avocado, diced
- tomatoes, diced
- jalapenos, sliced
- 1 cup (240 ml) pinto beans, canned
- 1 cup (240 ml) corn, canned
- 2 cups (480 ml) cheese, shredded
Seasoning
- 1 teaspoon (5 ml) black pepper
- 1/2 teaspoons (2.5 ml) oregano
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) creole seasoning
Instructions
- Mix seasoning blend and set aside.
- Set EGG for indirect cooking with the convEGGtor at 350°F/176°C.
- Place chicken in a bowl, drizzle with 1 tablespoon (15 ml) of 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 1/2 tablespoons (8 ml) of olive oil into a skillet over medium heat, add corn and beans, season with remaining seasoning blend, saute for about 5 minutes.
- 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.
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