Smokey Grilled Chicken Nachos

The combination of fresh ingredients and chicken cooked on the EGG creates the perfect flavorful and shareable dish.


  • ·         5 Perdue Perfect Portions Mesquite Grilled Chicken Breast, defrosted
  • ·         2 cups cheese, shredded
  • ·         1 cup corn, canned, organic
  • ·         1 cup pinto beans, canned, organic
  • ·         1 teaspoon black pepper
  • ·         1 teaspoon creole seasoning
  • ·         1 teaspoon garlic powder
  • ·         1 teaspoon onion powder
  • ·         ½ teaspoon oregano, crushed
  • ·         extra virgin olive oil


Mix seasoning blend and set aside.

Set EGG for indirect cooking at 350°F/177°C.

Drain marinade from chicken breast, place chicken in a bowl, drizzle with 1 tablespoon 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 ½ tablespoon of olive oil into a skillet over medium heat, add corn and beans, season with remaining seasoning blend, sauté for about 5 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.


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