Red, White, Blue and Green Grilled Nachos

Red, White, Blue and Green Grilled Nachos

 

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TOTAL TIME:

15 min

PREP TIME:

10 min

COOK TIME:

5 min

Make these tasty nachos with Fresh California Avocados at your next barbecue – they’re super easy to make on the grill. Good source of Vitamin A, C and Calcium.

INGREDIENTS

Serving Size: 4

2 (12-in. long) sheets aluminum foil
24 blue corn tortilla chips
1 cup diced, boneless cooked chicken or turkey
1 cup shredded reduced-fat Monterey Jack cheese, or other mild white cheese
1 jalapeño chile, stemmed and sliced in thin rounds
1 small, red tomato, seeded and diced
1 ripe, fresh California Avocado, peeled, seeded and diced
As needed Chile and lime seasoning, optional to taste

Remember to check the label when you shop.

NOW in season! Learn where to find them

INSTRUCTIONS

 

  1. Layer the two sheets of foil on top of each other and fold about 2” up on all four sides to form a rectangular bowl shape. Crimp corners.
  2. Spread tortilla chips on foil bowl; top with chicken, cheese and chiles.
  3. Place foil bowl with chips, chicken, cheese and chiles on a hot barbecue grill over indirect heat. (The top shelf of a two-shelf grill works well, or you can place in an area of the grill that is not directly over the gas flame or coals.) Cover grill and heat for about 2 to 5 minutes, or until cheese is melted. Carefully remove from grill and place on a heat-safe dish.
  4. Top chips with the diced tomato and avocado. Sprinkle with seasoning if desired and serve immediately.

Serving Suggestion: If desired, top with diced red onion and sprinkle with cilantro. Serve with fresh lime wedges. Also delicious with a bowl of fresh guacamole for double the avocado enjoyment!

Beverage Pairings: Perfect with fresh-squeezed lemonade.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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