Campfire Chicken Nachos make a great appetizer before a meal or a snack during a bonfire. We just ate them for lunch. This recipe is easy to increase or decrease depending on the number of people eating.
Ingredients:
Tortilla Chips
1 pound of boneless chicken tenderloins. (you could just as easily use boneless skinless chicken breasts)
Your favorite mexican or southwestern seasoning
1 can of black beans, pinto beans, or chili beans
1 can of corn with chiles (sometimes called Fiesta Corn)
Shredded Cheese
Optional Ingredients:
Sour Cream
Salsa
Guacamole
Lettuce
Diced Tomatoes
Equipment:
Large skillet or pan (We used a pair of disposable foil pans)
Aluminum Foil
Sprinkle mexican or southwestern seasoning on the chicken and grill it until it is done.
Pour tortilla chips into your skillet or pan in an even layer. Dice the chicken and add it to the chips. Pour the beans and corn on top.
Sprinkle shredded cheese on top.Cover your skillet or pan with aluminum foil. (We used an extra pan as a lid.) Place it on the grill over medium heat.
Cook unil warmed through and cheese is melted.
Top the mixture with sour cream, salsa, guacamole, lettuce, tomato, jalapenos, etc.
We added salsa and some ranch dressing in lieu of sour cream. Enjoy!
