Grilled Chicken Nachos

Step 1

If your chicken breasts are thick or larger, cut them in half lengthwise, forming thinner chicken breasts. (This helps them to cook more evenly.) Reserve 1 tablespoon of the Old El Paso Chicken Taco Seasoning Mix and set aside. Sprinkle the rest of the seasoning evenly on both sides of the chicken.

Step 2

Heat a grill to medium heat (about 350ºF). Oil the grill, and grill the chicken until the internal temperature registers 160ºF, about 8-10 minutes on each side. Transfer to a plate and cover with foil and let sit for 5 minutes.

Step 3

Meanwhile, make the cheese sauce. In a medium saucepan, melt the butter. Whisk in the flour and allow it to cook for a minute. Slowly whisk in the milk. Cook, stirring, until the mixture is thick enough to coat a spoon. Once the mixture is thick, turn off the heat and stir in the cheddar cheese, mozzarella cheese, monterey jack cheese and the reserved 1 tablespoon of Chicken Taco Seasoning Mix. Keep the cheese sauce warm.

Step 4

In another saucepan, heat the refried beans with about a tablespoon of water, just until warmed through.

Step 5

Dice the chicken into bite-sized pieces.

Step 6

Place half of the tortilla chips on a baking sheet. Top with half of the warmed refried beans, and half of the diced chicken. Spread the remaining tortilla chips over the top, then the remaining refried beans and remaining chicken. Pour the warm cheese sauce over the top, then top with your desired toppings.

Step 7

Serve immediately.