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Grilled Cajun Chicken Nachos with fresh Pico de gallo www.dailytiramisu.com

Grilled Cajun Chicken Nachos with fresh Pico de gallo


Ingredients

Scale
  • Prepare the Nachos
  • 4 pieces of grilled Cajun chicken (recipe above)
  • 1 recipe of pico de gallo (recipe above)
  • 1 large bag of corn nachos
  • 1 cup corn
  • 1 cup black beans, rinsed
  • 1 cup black olives
  • 2 cups Monterey Jack cheese, shredded
  • Cilantro, for garnish
  • Sides: avocado, sour cream, hot sauce

Instructions

  1. Preheat your barbecue to medium-high heat. Chop the grilled Cajun chicken into small pieces and set aside.
  2. If you are using a barbecue safe basket or a cast iron skillet, line it with foil paper and spray with non-stick spray. Add one layer of nachos, then sprinkle with half the cheese, chicken, corn, beans, and black olives. Top with 1/3 of the pico de gallo. Make another layer of nacho chips on top and repeat with the rest of the cheese, chicken, corn, beans, black olives and another 1/3 of the pico de gallo. Reserve the last 1/3 of pico de gallo for serving.
  3. Bake in the preheated barbecue for 15-20 minutes or until the cheese is melted and bubbling. Serve hot with the rest of the pico de gallo and your favourite beer or summer cocktails!