Street-Fusion Tailgate Nachos

Allergens

Dairy, Gluten

Ingredients

• 8 oz tortilla chips
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (15 oz) refried black beans
• 2 cups diced grilled chicken
• 1 can (4.25 oz) chopped green chilies
• 1 cup salsa verde
• 1/4 cup chopped cilantro
• 1 jalapeño, thinly sliced
• 1 lime, cut into wedges

Instructions

1. Preheat a grill or griddle to medium high heat (350°F).
2. Arrange the tortilla chips in a single layer on the preheated grill. Cook for 2 minutes or until crisp and golden brown, then remove from grill and set aside.
3. In a small bowl, mix together the shredded cheddar cheese and Monterey Jack cheese.
4. Layer half of the tortilla chips on a large serving platter. Top with half of the refried black beans, followed by half of the grilled chicken.
5. Spread half of the salsa verde over the chicken, then sprinkle half of the mixed cheeses evenly over the top.
6. Repeat layering process with remaining tortilla chips, refried beans, grilled chicken, and salsa verde. Top with the remaining cheese.
7. Place the platter on the preheated grill for 3 minutes or until the cheese is melted and bubbly. Remove from heat and let sit for a minute before serving.
8. Garnish with chopped cilantro, jalapeño slices, and lime wedges. Serve immediately.

Chef’s Insight

The key to perfect game day nachos is to layer evenly and cook until the cheese is melted but not overdone.

Notes

Feel free to swap out or add your favorite game day toppings.