Nachos on the Grill

Name: Nachos on the Grill
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 (8-oz.) can Hy-Vee no-salt-added tomato sauce; 2 tbsp. of Hy-Vee taco seasoning mix; 1 c. of Hy-Vee Hickory House shredded rotisserie chicken breast; 1 (15-oz.) bag Hy-Vee Fresh Kitchen-Made tortilla chips; 8 oz. of Carr Valley smoked pepper jack cheese; 0.5 c. of Hy-Vee Short Cuts pico de gallo; 0 Jalapeno peppers; 0 Fresh cilantro; 0 Lime wedges

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 8

Author : Hy-Vee Monthly Ad

Ingredients

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1 (8-oz.) can Hy-Vee no-salt-added tomato sauce2 tbsp. of Hy-Vee taco seasoning mix1 c. of Hy-Vee Hickory House shredded rotisserie chicken breast1 (15-oz.) bag Hy-Vee Fresh Kitchen-Made tortilla chips8 oz. of Carr Valley smoked pepper jack cheese0.5 c. of Hy-Vee Short Cuts pico de gallo0 Jalapeno peppers0 Fresh cilantro0 Lime wedges

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Instructions

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Step 1

Preheat a charcoal or gas grill for direct grilling over medium heat. Layer two sheets of heavy duty aluminum foil on a baking sheet. Fold up foil edges to form a 1-inch border.

Step 2

Combine tomato sauce and taco seasoning mix in a medium bowl. Add chicken, tossing until evenly coated.

Step 3

Place half of tortilla chips on foil; spoon half of the chicken mixture onto chips. Sprinkle half of the cheese on top. Repeat layers.

Step 4

Grill for 4 to 5 minutes, or until cheese is melted. Top with pico de gallo and, if desired, jalapeno slices, cilantro, and lime wedges. Serve immediately.