Grilled Nachos

Cook a plate of nachos on the grill to add that enticing smoky flavor–with chicken, beans, grilled corn and melted cheese, this appetizer is sure to be a hit.


  • 13 oz bag tortilla shells
  • 1 rotisserie chicken, shredded
  • 15 oz can refried black beans
  • 1 cup prepared salsa
  • 1 tbsp ancho chili powder
  • 1 tbsp ground cumin
  • 2 ears corn on cob
  • 3 cups shredded pepper Jack cheese
  • 1 cup nacho jalapenos
  • 1 cup black olives, pitted and halved
  • 1 cup purchased taco sauce
  • 1 small red onion, small dice
  • 2 heirloom tomatoes, seeded and chopped
  • Sour cream for serving


Preheat grill to medium high. Place tortilla chips in an 8 X 12 foil pan. In a saute pan, add shredded chicken, refried beans, salsa, chili powder and cumin. Mix well and cook until heated through. Place corn on grill and cook, turning often, until grill marks appear, about 10 minutes. Remove from grill and cut corn from cob. To assemble and cook, spoon chicken mixture over top of the chips. Top with corn, cheese, jalapeno and olives. Place on grill and cover. Cook until cheese has melted, about 10 minutes. Remove from grill and top with a drizzle of taco sauce, red onion and tomatoes. Serve with a dish of sour cream on the side.

Number of Servings: 6

❤ Shelley Nordine


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