Nachos are one of my family’s go-to meals, especially in the warmer months. They’re naturally served family-style and they are ridiculously easy to make! These nachos aren’t made the conventional way – you’ll be making them right on your barbecue’s grill!
The star of this dish is the LiberTerre chicken with a Cajun rub and paired with a fresh pico de gallo. LiberTerre chicken is air-chilled, instead of wet-chilled, which guarantees a great tasting product every time.
Cajun chicken and pico de gallo just scream summer, and I’ve put them together in this great nacho dish. I prepare the pico de gallo first, so the flavours have time to sit and mingle. The jalapenos heat intensifies, too, as it sits.
The colours in a fresh Pico de Gallo are so bright and beautiful — they really say summer!
Next, grill the chicken and then keep it warm while you assemble the nachos. Now, here’s the fun part, using a barbecue safe basket or cast iron skillet, assemble your nachos. Conventional methods call for parchment paper to hold the nachos and the oozing cheese. Use foil in this case because it won’t burn like parchment paper would. Place the nacho tray right on top of your barbecue grill and close the lid. You have all the heat you need to melt the cheese and toast the chips.
I love making these when I’m entertaining – they make an amazing late night snack with summer cocktails. Tip: They pair well with mojitos! Who can resist nachos and mojitos? Today I am enjoying them with an ice cold cerveza – perfection!
Enjoy the warm nights – just like these nachos, they won’t last long!
By far, one of the lamest party foods, in my books, is the basic shrimp cocktail ring. When I see one sitting