Foil Pack Chicken Nachos
This easy camping lunch comes together in minutes and is the perfect way to use up leftover chicken.
Ingredients
- 1 cup chopped cooked chicken
- 1 to 2 tablespoons taco sauce
- 4 handfuls tortillas chips (about 4 oz | 113 g)
- 1 cup shredded cheddar cheese
- Optional toppings: refried beans, avocado, tomatoes, cilantro, pickled or fresh jalapeño slices, olives, and chopped onion
- Salsa, sour cream, and guacamole for serving (optional)
Instructions
- Preheat the grill for indirect medium heat or prepare a bed of hot coals in your campfire.
- In a medium bowl, combine the chicken and taco sauce. Mix well to evenly coat the chicken.
- Arrange four large sheets of foil in two stacks (2 sheets each) to make two foil packets.
- Place a large handful of chips in the center of each foil sheet and top with ¼ of the chicken and ¼ of the cheese, along with any other desired toppings.
- Repeat the layering with another handful of chips, chicken, cheese, and any desired toppings.
- Fold up each foil packet. Cook over indirect heat until the cheese is melted and the chicken is warmed through, 10 to 15 minutes.
- Serve immediately with salsa, sour cream, and/or guacamole, if desired.
Notes
- Use indirect heat--Cook over indirect heat to avoid burning your chips. If you're cooking on a grill, try to have heat on either side of the indirect zone for even cooking. If that's not possible, rotate your foil packets 180° once during cooking.
- Dietary--This recipe is suitable for gluten-free diets, assuming you use a gluten-free taco sauce, such as Sky Valley Taco Sauce.
Nutrition
Serving: 1 packetCalories: 614kcalCarbohydrates: 39gProtein: 39gFat: 34gCholesterol: 113mgSodium: 686mgFiber: 3gSugar: 1g
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